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Watermelon and Mango Salsa
Salsa does not always have to be assertively spicy. While there is and always will be a place for salsas whose heat makes diners stand up and take notice, sometimes you would prefer a salsa, which is cool, sweet, and soothing.
The following watermelon mango salsa recipe, as you will soon find, is one of those salsas. While jalapeno peppers do number among its ingredients, the fruit flavors of the mango and watermelon are allowed to take center stage here, with a supporting cast, which includes tart green apple, red bell peppers, and sweet onion.
Enjoy this salsa with your favorite chips or with seafood, which this salsa seems almost tailor made to accompany. In fact, this salsa makes for a great change of pace from the usual tomato salsa. No matter how you serve it, this salsa is sure to please everyone at your table.
Tropical Mango Salsa with Watermelon
Ingredients -
3 - 4 cups watermelon, seeded and chopped into small cubes
1 - 2 ripe mangos, chopped into small cubes
1 large green apple, diced
1 large sweet onion, diced (red, Vidalia, Walla Walla, any type you prefer)
1 red pepper, diced
1 jalapeno pepper, minced (you can use more if you prefer)
Juice of 3 limes
Salt and white pepper, to taste
Preparation:
This recipe will be a bit easier to make if you use a seedless watermelon, since deseeding melon can be a bit of a chore. In either case, chop the melon, deseeding if needed. Chop your mangos, taking care to cut around the large flat seed as you do.
Try to match the size of your melon and mango cubes to make a more consistent salsa. Dice the green apple, onion, and red pepper finely and mince the jalapeno, combining all of the above in a large bowl (a salad bowl works well for this watermelon mango salsa recipe).
Pour lime juice over the top along with a pinch of salt and white pepper, stir and taste. Add a little more salt and pepper if desired and refrigerate for 2 hours before serving.
This salsa tends to be rather watery, so you may want to pour off some or most of the liquid before serving. Make only what you will use within a day or so, as this salsa does not keep particularly well beyond that point.
