Tropical Fruit and Crab Salsa

Name: Tropical Fruit and Crab Salsa
Yield: makes 4 1/2 cups
Ingredients: 1 small onion, cut into 1/4-inch dice; 1 ripe mango, peeled, pitted, and sliced into 1/4-inch dice; 1 ripe papaya, peeled, seeded, and cut into 1/4-inch dice; 1/4 pineapple, peeled, cored, and cut into 1/4-inch dice; 1 jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice; 1/4 cup fresh lime juice; 1/4 cup fresh cilantro leaves, chopped; 1/2 pound jumbo lump crabmeat, picked over and rinsed; Coarse salt; Freshly ground black pepper

January 26, 2012

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Recipe information

Yield
makes 4 1/2 cups

Ingredients

1 small onion, cut into 1/4-inch dice

1 ripe mango, peeled, pitted, and sliced into 1/4-inch dice

1 ripe papaya, peeled, seeded, and cut into 1/4-inch dice

1/4 pineapple, peeled, cored, and cut into 1/4-inch dice

1 jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice

1/4 cup fresh lime juice

1/4 cup fresh cilantro leaves, chopped

1/2 pound jumbo lump crabmeat, picked over and rinsed

Coarse salt

Freshly ground black pepper

Preparation

Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Recipe notes