This post is part 2 of the Seared Scallops with Cajun Aioli and Pineapple Salsa. The recipe for the scallops and cajun aioli is here.
The reason I decided to separate out the posts, is frankly, simply for organization and categorization on the blog. Look you know me by now, I live by organization. And I was worried if you say, don’t like scallops, and you were perusing recipes, you may skip right over this AMAZING pineapple salsa recipe and the key tips to making a great fruit salsa. And trust me, you need fruit salsa in your life!
Before the recipe, here are 4 essential tips for making a great fruit salsa.
You need to understand what salt does to fruit. Salt pulls all the juices out of fruit, so when you add that sprinkling of salt to your fruit salsa, do it JUST before serving. Otherwise as your salsa sits, your salsa will get increasingly watery.
Ingredients with strong, aggressive flavors, should be allowed to sit together for as long as possible. Without the fruit. So in this case, you should let the vinegar, garlic, onions and jalapenos sit and marinate together, for as much time as you can. If you want to make this salsa ahead of time, you can, just keep the fruit separate.
Make it just like a savory salsa, the only sweet element being the fruit. So don’t shy away from garlic, onions and salt. The point of a fruit salsa is to balance savory and salty ingredients. There are applications of fruit salsa in dessert, with things like mint and honey. But if you are planning on using your salsa in a main dish or savory appetizer, you don’t want an overly sweet salsa, or the balance of flavors will be thrown off.
This is a perfect application for overripe fruit. Since the texture of the fruit gets masked with the other ingredients, if the fruit is mushier (for lack of a delicious sounding word?!) then you wont notice, where as eating a mushy (gosh i hate that word) peach out right, is well, as bad as the word mushy.
- ½ cup diced pineapple (or any fruit)
- ¼ cup diced onions
- ¼ cup diced red pepper
- 1 Tbls very finely diced jalapeno
- 2 cloves garlic, finely chopped
- 1 Tbls vinegar- I used white wine, red wine, champagne, white balsamic, apple cider will all work
- pinch of salt and pepper
- In a bowl, combine vinegar, onions, red pepper, garlic and jalapeno.
- Let sit for 5 minutes minimum.
- Stir in pineapple
- Right before serving, stir in salt and pepper to taste.