Best Tropical Fruit Salsa Recipes

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.

GRILLED MARLIN WITH TROPICAL FRUIT SALSA

Steps:

• Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
• In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
• Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

JAMAICAN JERK TURKEY BURGERS WITH TROPICAL FRUIT SALSA

Steps:

• To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup of red onion and 14/ cup green pepper, cilantro and lime juice. Set aside.
• To prepare burgers, in a large bowl, combine remaining 1/2 cup red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg and mix well. Add turkey; mix thouroughly. Shape turkey into four 1 inch thich patties; cover and refrigerate for a minimum of 20 minutes.
• Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each bruger topped with about a heaping 1/3 cup of salsa.

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Steps:

• To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
• To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

TROPICAL FRUIT SALSA

Steps:

• In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

SPICY TROPICAL FRUIT SALSA

Steps:

• Combine fruits in a large bowl.
• In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
• Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.

CATFISH WITH TROPICAL FRUIT SALSA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Coat a broiler pan with nonstick cooking spray. Toss fruit salad, corn, onion, chile peppers, and cilantro in a small bowl. Reserve.
• Place fish on the prepared broiler pan; broil 4 minutes. Turn fish over, brush with lime juice, and sprinkle with paprika. Broil until fish flakes easily with a fork; 3 to 5 additional minutes. Top fish with salsa to serve.

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
• For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
• In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
• Serve topped with salsa.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA

Steps:

• Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
• *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
• Rub into fish evenly to coat.
• Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
• Warm tortillas on grill.
• Cut fillets into chunks, or coarsely shred with a fork.
• Divide fish evenly onto 8 warmed tortillas.
• Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
• Lime sour cream:.
• Mix sour cream, lime juice and zest in small bowl.
• Garnish with additional cilantro if desired.
• *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
• Enjoy!
• Serves 4, two tacos apiece!
• The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Steps:

• Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

FISH TACOS WITH TROPICAL FRUIT SALSA

Steps:

• Make fruit salsa first.
• In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
• Next make sauce:
• Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
• Both fruit salsa and sauce can be made ahead.
• Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
• Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
• Either on the stove top or BBQ, cook the fish until it flakes.
• Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
• Enjoy and eat quickly.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• SALSA.
• Toss all ingredients in large bowl.
• Season with salt and pepper.
• Cover, chill.
• QUESADILLAS.
• Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
• Top half of each tortilla with cheese, cilantro and nuts.
• Fold tortillas in half; press lightly.
• Can be made one day ahead, cover, chill.
• Preheat oven to 300°.
• Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
• Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa.
• CANDIED MAPLE WALNUTS.
• Preheat oven to 300°F.
• Line rimmed baking sheet with foil.
• Combine walnuts and syrup in medium bowl; toss to coat.
• Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
• Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; Chill.) FOR QUESADILLAS: Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet. Top half of each tortilla with cheese, cilantro sprigs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 300 degrees F. Working in batches, cook tortilla in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side. Transfer to baking sheet. Keep warm in oven. Cut into 3 wedges. Serve with salsa.