Fruit Salsa for Dessert Cakes Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Desserts · Sauces and Marinades

Fruit Salsa for Dessert Cakes

From Dorothy McNett's recipes at Serve this in a small wine glass, and serve with cake slices or lady fingers. Use any fruits of the season, such as blueberries, blackberries, strawberries, cherries, figs instead of the pear and mango if desired. Or, instead of serving it as a dessert, use it as a salad dressing over fresh greens. YUM! And, a jalapeno can be very hot, especially if it is on the smaller side. If you do not like things too hot, use a Poblano or other less hot pepper.

1-2 bananas
1 soft pear (or 1 cup fresh raspberries)
1-2 mangos (or 1 cup fresh blueberries)
zest of 1 lime
juice of most of the lime, check for taste
1 green jalapeno, or as desired
1/2 teaspoon fine sea salt
1/4 cup chopped fresh mint
1 teaspoon sugar
a few dark chocolate chunks, if desired

Chop fruits. Very thinly slice the jalapeno, removing the seeds if you desire. Add to fruit mixture, and add remaining ingredients. Serve with thinly sliced pound cake or soft sponge cakes. The chocolate must be of an excellent quality, deep and dark. Break it into little chunks. It adds a 4th dimension to this recipe.

Recipe created 2000-06-06.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.