Best Caribbean Fruit Salsa Recipes

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CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA



Caribbean Jerk Chicken With Fresh Fruit Salsa image

Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.

Provided by Rita1652

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs chicken breasts
1 teaspoon olive oil
1 lime, juice and zest of
2 1/2 ounces minced red onions
2 -3 garlic cloves
1 tablespoon grated gingerroot
1/3 cup minced fresh parsley or 1/3 cup minced fresh cilantro
1/2 tablespoon fresh thyme leave
1/2 teaspoon grated nutmeg
1/4 teaspoon hot red pepper flakes
1/4 teaspoon scotch bonnet pepper, minced (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 lb diced fresh papaya (two cups)
1 mango, peeled cored and diced
1/2 cup diced red pepper

Steps:

  • Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
  • Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
  • Add the rest of the spice mixture to the salsa ingredients. Chill.
  • Heat grill to medium high.
  • Rub the chicken with the oil.
  • Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
  • Plate chicken and top generously with salsa.
  • Serve with rice or on a bed of salad greens.

Nutrition Facts : Calories 501.8, Fat 22.7, SaturatedFat 6.4, Cholesterol 145.3, Sodium 297.7, Carbohydrate 25.3, Fiber 4.1, Sugar 16.3, Protein 49

STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA



Stuffed Chicken Breasts with Caribbean Root Medley Mash, Sofrito Rum Reduction and Creole Fruit Salsa image

In this twist on the same old chicken and potatoes, I showcase the wide array of root vegetables used in Caribbean cuisine-it's not just rice and beans. I stuff chicken breasts with a mash consisting of a medley of vegetables: pumpkin, taro and Cuban or tropical sweet potatoes (auyama, yautia and batata). Big island flavors appear from sofrito and rum in the sauce while a fresh fruit salsa of pineapple, mango and papaya with guarapo (pineapple vinegar) provides a bright finish. This complete meal is an ode to growing up in the United, but a piece of my heart and stomach always lives on the island.

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 27

1/2 cup finely diced pineapple
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/4 cup thinly sliced red onion
1/4 cup fresh lime juice or pineapple vinegar
1/4 teaspoon cayenne pepper or Tajín
2 teaspoons grated orange zest
1 1/2 tablespoons chopped fresh mint leaves
Fine sea salt and ground black pepper
1 head garlic, cloves separated and unpeeled
2 tablespoons olive oil, plus more for drizzling
4 ounces pumpkin (auyama), peeled, seeded and medium diced
4 ounces taro (yautia) or yuca, peeled, rinsed and medium diced
4 ounces Cuban or tropical sweet potatoes (batata), peeled and medium diced
2 cups low-sodium organic vegetable broth
Fine sea salt and ground black pepper
1/4 cup chopped red onion
2 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons chopped fresh cilantro
2 teaspoons smoked sweet paprika
4 organic boneless, skinless chicken breasts, cleaned and trimmed
1 tablespoon sazón with culantro and achiote (see Cook's Note)
4 tablespoons dried oregano
4 tablespoons organic sofrito, such as Loisa
Fine sea salt and ground black pepper
3 tablespoons avocado oil

Steps:

  • For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
  • For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
  • Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
  • Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
  • For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
  • Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
  • For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
  • For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.

CARIBBEAN FOUR-FRUIT SALSA



Caribbean Four-Fruit Salsa image

What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 medium peach, chopped
1/2 cup each fresh blackberries, blueberries and raspberries
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons Caribbean jerk seasoning
1 teaspoon minced fresh gingerroot
1/2 teaspoon grated lime zest
1/8 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

CARIBBEAN FRUIT SALSA



Caribbean Fruit Salsa image

This takes a little effort -- not difficult, just a lot of dicing -- but it's worth it. I serve with Recipe #181210. Make ahead of time; let flavors mingle at least two hours.

Provided by Belgophile

Categories     Mango

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 mango, peeled and diced
1 papaya, peeled and diced
1 red pepper, diced
1 green pepper, diced
1 cup fresh pineapple, diced
1 small red onion, diced
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil

Steps:

  • Combine all ingredients, stir. Cover and chill at least 2 hours.

Nutrition Facts : Calories 134.8, Fat 3.8, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 26.7, Fiber 4.2, Sugar 18.6, Protein 1.7

CARIBBEAN FOUR-FRUIT SALSA RECIPE



Caribbean Four-Fruit Salsa Recipe image

What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. Cheryl Perry - Hertford, North Carolina

Provided by @MakeItYours

Number Of Ingredients 12

1 medium peach, chopped
1/2 cup each fresh blackberries, blueberries and raspberries
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons Caribbean jerk seasoning
1 teaspoon minced fresh gingerroot
1/2 teaspoon grated lime peel
1/8 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry.
  • Yield: 12 servings.
  • Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Originally published as Caribbean Four-Fruit Salsa in Simple & Delicious
  • May 2010, p33
  • Nutritional Facts
  • 4 cup equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 4 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.
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