Recipes: Fruit salsas add pizzazz to virtually anything from the grill

Fruit-based salsas add pizzazz to so many off-the-grill dishes. Delectable spooned on grilled fish, poultry or pork, these tangy mixtures can often be made several hours (or days) in advance of serving and refrigerated. They are a summer blend of cool sweetness, sour citrus, and spicy heat.

The cook has the option to make fruit salsa mild or spicy; it’s their choice. The desired amount of spicy heat varies from one palate to the next. And it is impossible to tell by looking at a fresh chili exactly how much capsaicin it contains. Capsaicin is that incendiary substance in chilies that produces the sensation of heat.

When adding finely chopped fresh chilies to salsa, I like to start by omitting the seeds and adding half of the recommended amount. Over the years I’ve become more sensitive, more “chili delicate.”

Then, after a taste of the salsa, I add more chili and/or seeds if needed. Easy. Summer calls out for fruit enjoyment. Fruit salsa is a seasonal must.

Apricot-Pineapple Salsa

This salsa shows off fresh pineapple and apricots. Of course, it is delicious served over grilled fish, poultry, or pork, but I love to show it off in a simple appetizer. I spread soft garlic-herb cheese, such as Boursin, on sturdy crackers (Triscuits work well). Then I top them with a small spoonful of this Apricot-Pineapple Salsa. Delectable.

Yield: About 3 cups

INGREDIENTS

4 pitted ripe apricots, halved, pitted, each half cut crosswise into 4 pieces

1 cup diced (about 3/8-inch) peeled, cored fresh pineapple

3 tablespoons chopped fresh cilantro; see cook’s notes

1/4 cup chopped (about 3/8-inch) red onion

1/2 finely diced serrano chili, without seeds if you prefer a milder version, see cook’s notes

2 tablespoons fresh lime juice

1 tablespoon olive oil

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion and do not touch face or eyes. If you wish an even milder version, use 1/4 of a jalapeno chili.

DIRECTIONS

1. Place ingredients in a medium bowl; toss to combine. Cover and chill for at least 2 hours or up to 2 days. If chilling for more than 2 hours, omit the cilantro and toss it in before serving.

Cooling Green Apple and Cucumber Salsa

This refreshing salsa is featured in Pip Payne’s new cookbook, “The Slimming Foodie” (Aster). It is best to make it just 2 or 3 hours before serving to prevent the apples from discoloring.

Yield: 4 generous servings

INGREDIENTS

2 green apples, such as Granny Smith, peeled, cored, diced

1/4 hothouse cucumber, diced

3 green onions, trimmed, thinly sliced, including 1/3 of dark green stalks

1/2 to 1 jalapeño chili, seeded, finely chopped; see cook’s notes

Small handful fresh mint leaves, finely chopped

Juice of 1 lime

1/2 teaspoon salt

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion and do not touch face or eyes.

DIRECTIONS

1. Toss all ingredients together. Serve or cover and chill for at least 2 hours or up to 3 hours.

Source: “The Slimming Foodie in Minutes” by Pip Payne (Aster)

Watermelon and Jicama Salsa

This crunchy salsa is filled with complementary sweet, sour, and herbal notes. It is a lovely accompaniment to spicy dishes, such as grilled carne asada, barbecued ribs or grilled tri-tip slathered with piquant sauce. If you like, substitute diced mango for the watermelon, or simply add some to the mixture.

Yield: 8 servings

INGREDIENTS

1/2 cup plus 1 tablespoon freshly-squeezed lime juice

1 tablespoon agave syrup, honey, or sugar

1 teaspoon salt

3 tablespoons chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

2 1/2 cups 1/2-inch diced, peeled jicama

4 cups 1/2-inch diced, seeded watermelon

1 hothouse (English) cucumber, cut into 1/2-inch dice

Optional garnish: 1/2 cup microgreens

DIRECTIONS

1. In large bowl, combine lime juice, agave syrup (or honey or sugar) and salt. Stir to dissolve salt and sugar if using.

2. Add herbs, jicama, watermelon, and cucumber. Gently toss. Taste and adjust seasoning, adding a little more salt and/or lime juice if needed. Sprinkle individual servings with a small amount of microgreens.

Source: Adapted from “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Tropical Fruit Salsa

Vibrant in flavor and appearance, this fruit-based concoction can serve as a dip accompanied with sturdy crackers, large tortilla chips, or bagel chips. Or use as a topping for grilled chicken or pork chops. Or roll a spoonful into a warm corn tortilla and top with a little crumbled feta cheese or Cotija cheese. For the prettiest appearance, cut all fruit into 1/4-inch dice.

Yield: About 8 cups

INGREDIENTS

4 peeled, diced peeled kiwi

2 cups peeled, seeded, diced, peeled papaya

2 cups peeled, cored, diced peeled and cored pineapple

2 mangoes, peeled, pitted, diced

1/3 cup chopped red onion

3 tablespoons freshly-squeezed lime juice

1 1/2 teaspoons seasoned rice wine vinegar

1 to 2 jalapeño chiles, seeded, finely minced; see cook’s notes

3 tablespoons chopped cilantro; see cook’s notes

Coarse salt to taste

For serving: Sturdy tortilla chips, bagel chips or warm tortillas

Cook’s notes: Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face.

DIRECTIONS

1. In medium-large bowl, combine all ingredients. Gently toss with rubber spatula. Cover and refrigerate for 1 hour. It is best served the day it is made but will be kept for up to 24 hours in the refrigerator, draining off excess juice if needed. If storing for longer than a few hours, it is best to omit the cilantro and add it just before serving.

Source: Adapted from “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Fire and Ice Cantaloupe — Side Dish or Salsa

Not technically a salsa because the fruit is cut into long wedges, I like to serve this spicy cantaloupe dish alongside grilled meat or poultry. Its flavors and textures work like salsa, and if you prefer, you can dice the cantaloupe to make it more salsa-like. It is a perfect example of food that excites more than one area of the palate. It blends the cool sweetness of melon with sour lime and hot chili syrup. Any ripe, firm-fleshed melon will work here. Once the chili syrup is made, this dish can be thrown together just before serving.

Yield: 8 servings

INGREDIENTS

1/3 cup sugar

1/4 cup water

1-1/2 teaspoons seeded and minced serrano chili

1/4 cup fresh lime juice

1 tablespoon minced fresh mint

2 tablespoons minced or finely diced red bell pepper

2 large, ripe cantaloupes

DIRECTIONS

1. In a small saucepan, make chili syrup by combining the sugar and water over medium-high heat and boiling until the sugar is dissolved. Pour into a small bowl and let cool. Stir in the chili, lime juice, mint, and bell pepper.

2. Making shallow cuts, cut off the top and bottom of the melons. Following the contour of the melon cup strips from top to bottom to cut off peel. Cut melons in half and remove seeds. For a side dish, cut into narrow wedges and arrange on platter.  If making salsa, dice melon. For side dish, drizzle about 1/2 cup of the chili syrup, or to taste, over all the melon. For a salsa, toss diced melon with 1/2 cup of chili syrup. Reserve the remaining chili syrup for another use.

Source: Adapted from “Home Food” by Debbie Shore and Catherine Townsend, (Clarkson Potter, $25)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com