tropical fruit

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Mexico and Central America have an abundance of delicious and unique fruits.  As a person who could probably live off fruit, I have been happily stuffing my face with delectable tropical fruit like mangoes, tuna (not the fish–it is also known as prickly pear), pineapple, papaya and loads of other treats from good ol’ mother nature.

After a rather crazy fishing trip where I caught and ‘helped’ to reel in a 12 pound dorado, I was lucky enough to learn a very simple but tasty recipe for mango salsa — heavenly when served over freshly caught fish.  This simple salsa has worked its way into our meals whenever we find the ingredients and have a kitchen available.

Mango Salsa

  • 2 ripe mangoes cubed
  • 1 red pepper chopped
  • 1/4 to 1/2 cup of fresh cilantro chopped
  • 1/2 to 1 whole serrano chile (add to taste and remember the seeds are the fire so remove them if you prefer just a little spice before chopping.  Make sure to wash your hands well after chopping up chilies, a little lime juice works wonders to remove remaining chili juice*)
    *if you make the mistake of touching your face with chili-laden hands a little plain yogurt can relieve the spicy sting.

Mix up ingredients in a glass bowl, chill and serve over fish, with chips, rice or whatever you please.

Try it on chicken and rice

Try it on chicken and rice

Stuck in cold Canada with no exotic fruit available?  Check out More than Mangos, a company dedicated to importing the best quality and freshest tropical fruit into Alberta and BC grown in locales like Colombia, Mexico and Guatemala. Here you can find and order some pretty amazing fruit and also check out their serious repetiore of recipes.  Say hi to Senor Fruit for me!