Summer Breakfast Salsa Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1: Ripe Mango, peeled, seeded
.and diced,
5: Strawberries, sliced and
.quartered,
3: Kiwi fruits, peeled, sliced
.and quartered,
1/3 cup: Fresh blueberries,
2 1/2 tsp: Sugar or to taste,
2 tsp: Champagne,
1/4 tsp: Freshly grated ginger root,
7 Medium-size: mint leaves plus,
.fresh mint sprigs for,
.garnish,
Directions:
This recipe won two awards in the 1997 Medallion Salsa Challenge for
Amy Chaisson Selig of Your Personal Chef ~ first place for
professional chefs and a tie for most colorful. This recipe makes the
most of flavorful summer fruit. Freshly grated ginger root gives it
a slightly piquant flavor. By using ripe seasonal fruit, you can
avoid adding a lot of sugar. Delicious over pancakes or French toast
dusted with powdered sugar. Place mango in a large bowl; add
strawberries, kiwi, blueberries, sugar, champagne, ginger root and
chopped mint. Taste and adjust sugar and ginger to taste. Garnish
with fresh mint sprig and serve. Makes 9 (2-tablespoon) servings. **
Houston Chronicle - 6/18/97 **
Source from luhu.jp
Amy Chaisson Selig of Your Personal Chef ~ first place for
professional chefs and a tie for most colorful. This recipe makes the
most of flavorful summer fruit. Freshly grated ginger root gives it
a slightly piquant flavor. By using ripe seasonal fruit, you can
avoid adding a lot of sugar. Delicious over pancakes or French toast
dusted with powdered sugar. Place mango in a large bowl; add
strawberries, kiwi, blueberries, sugar, champagne, ginger root and
chopped mint. Taste and adjust sugar and ginger to taste. Garnish
with fresh mint sprig and serve. Makes 9 (2-tablespoon) servings. **
Houston Chronicle - 6/18/97 **
Source from luhu.jp