Real Recipes From Real Home Cooks ®

exotic apple salsa

(1 rating)
Recipe by
Monica H
Michigan City, IN

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

(1 rating)
yield serving(s)
prep time 1 Hr

Ingredients For exotic apple salsa

  • 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

  • 1
    Get a big mixing bowl ready.
  • 2
    Peel apples and kiwis and dice both into small chunks. Place in bowl. Peel and dice orange, removing any seeds, and add to bowl.
  • 3
    Dice the plums and tomatillos and add to bowl.
  • 4
    Papaya: peel. Cut in half, lengthwise. Scoop out seeds with tablespoon and discard. Dice into small chunks and add to bowl.
  • 5
    Finely dice onion, jalapeno and bell peppers (discard any seeds!). Add to bowl.
  • 6
    Now give it all a good mix. Cover bowl and set in fridge while preparing the bittermelon:
  • 7
    Bittermelon: 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.
  • 8
    Dice 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.
  • 9
    Take 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.
  • 10
    Drain 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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