Best Crunchy Pear Salsa Recipes

APPLE PEAR SALSA WITH CINNAMON CHIPS

Apple Pear Salsa with Cinnamon Chips image

For a unique treat that's always a hit at fall get-togethers, try this easy appetizer. The salsa is packed with crunchy apples, grapes and pears, which are so fun to scoop up with crisp cinnamon chips. -Courtney Fons, Brighton, Michigan

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons sugar
1 teaspoon ground cinnamon
6 flour tortillas (8 inches)
Cooking spray
SALSA:
4 cups finely chopped tart apples (about 2 large)
1 medium ripe pear, finely chopped
1/2 cup quartered seedless red grapes
1/2 cup chopped celery
1/4 cup chopped walnuts
2 teaspoons grated orange zest
3 tablespoons orange juice
1 tablespoon brown sugar

Steps:

Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRISPY FRAGRANT DUCK TACOS WITH ASIAN PEAR AND MANGO SALSA

Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

4 tablespoons peeled and grated fresh ginger
2 tablespoons ground Sichuan peppercorns
2 tablespoons Shaohsing rice wine or dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pinches sea salt
4 star anise
2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern
2 tablespoons finely chopped cilantro stems and leaves
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely chopped
1 pink grapefruit, segmented, each segment cut into 3 wedges
Juice and zest of 1 lime
1/2 ripe Asian pear, cut into small dice
1/2 large mango, cut into small dice
1/4 cup finely diced red onion
2 pinches crushed dried red chile flakes
Sea salt
1 tablespoon vegetable oil
Cornstarch, for dusting
Peanut oil, for deep-frying
Small yellow corn tortillas
Finely chopped cilantro
Large flake sea salt
Crushed dried red chile flakes

Steps:

For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator.
For the salsa: While the duck marinates, combine the cilantro, ginger, chile, grapefruit, lime juice and zest, pears, mangos, onions and chile flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve.
Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes.
Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well.
Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying.
Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels.
To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried chile flakes so guests can season their own and help themselves.

CHUNKY AVOCADO-PAPAYA SALSA

Chunky Avocado-Papaya Salsa image

This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
1/4 cup freshly squeezed lime juice
1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint
1/2 small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
Salt to taste

Steps:

Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams

CRUNCHY PEAR SALSA

Crunchy Pear Salsa image

Categories Condiment/Spread Onion Pepper No-Cook Quick & Easy Pear Mint Cilantro Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

3 8-ounce firm but ripe Bosc pears, peeled, cored, finely chopped
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds, minced
1 teaspoon sugar

Steps:

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
Market Tip:
Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa's (melissas.com; 800-588-0151).