Exotic Apple Salsa

5
Monica H

By
@MonisiaH

A very lovely salsa using "exotic" ingredients which all go very well together! Enjoy :)

Rating:

★★★★★ 1 vote

Comments:
Serves:
a bunch
Prep:
1 Hr

Ingredients

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2
granny smith apples
1
fuji apple
3
plums
1
small papaya
2
oranges
2
tomatillos
2
kiwi
1
bittermelon
1
medium red onion
3
roma tomatoes
1/2
red bell pepper
1/2
green bell pepper
2
jalapenos
juice from one lime
juice from 1/2 lemon
1/2 c
cilantro
2 Tbsp
vanilla extract
1/4 c
sugar
4 Tbsp
honey
dashes of salt, black pepper and cayanne pepper, to taste

How to Make Exotic Apple Salsa

Step-by-Step

  • 1Get a big mixing bowl ready.
  • 2Peel apples and kiwis and dice both into small chunks. Place in bowl. Peel and dice orange, removing any seeds, and add to bowl.
  • 3Dice the plums and tomatillos and add to bowl.
  • 4Papaya: peel. Cut in half, lengthwise. Scoop out seeds with tablespoon and discard. Dice into small chunks and add to bowl.
  • 5Finely dice onion, jalapeno and bell peppers (discard any seeds!). Add to bowl.
  • 6Now give it all a good mix. Cover bowl and set in fridge while preparing the bittermelon:
  • 7Bittermelon: Slice lengthwise (don't attempt to peel it... first of all, it is impossible. Second of all, the peel is edible!) Discard seeds by running tablespoon down the middle.
  • 8Dice it. Now, taste it! Bitter, yes?! So, now you bring to a boil water with 1/4 cup sugar, 2 tablespoons honey, and 2 tablespoons vanilla: drop the diced bits into boiling water and let boil for 10-12 minutes. Drain in colander and drop the melon into another bowl of ice water. Set aside.
  • 9Take salsa out of fridge. Dice up the tomatoes and cilantro and add to bowl, and also add the lime and lemon juice, and add a few dashes of salt, black pepper and at least 2 dashes of cayanne pepper. Mix.
  • 10Drain your bittermelon. Add to salsa. Also add the rest of the honey. Mix and taste. Probably you will add some more dashes of salt, pepper and cayanne (this is a good salsa to make a little spicy). Refridgerate at least 3 hours before serving; better if overnight.

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