Caribbean Fruit Salsa Recipes

CARIBBEAN FISH WITH MANGO SALSA

Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories World Cuisine Recipes Latin American Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

Ingredients

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

CARIBBEAN SALSA

Caribbean Salsa image

From Fill The House With Love by Hackley Visiting Nurse Services & Hospice, Inc., c. 2005. This recipe belongs to Deb Statz.

Provided by NELady

Categories Mango

Time 10m

Yield 1 salsa, 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pineapple tidbits, drained
1 small red onions or 3 tablespoons green onions
1 cup chopped mango
1 cup chopped papaya
1/2 medium sweet red pepper
cilantro, to taste
salt, to taste
pepper, to taste

Steps:

Finely chop all ingredients. Starting with the pineapple, combine all ingredients. Season with salt and pepper. Add cilantro to taste.

CARIBBEAN MANGO SALSA

Caribbean Mango Salsa image

Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

2 mangos, chopped
1 green onion, finely chopped
1 serrano chile, finely chopped
2 Tbsp. LEA & PERRINS Marinade for Chicken
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1-1/2 tsp. minced fresh ginger
1 tsp. jerk seasoning

Steps:

Combine ingredients.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

Ingredients

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 FRUITY SALSA

Caribbean Fruity Salsa image

This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!

Provided by sweethunibabi

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup diced fresh mango
½ cup diced fresh pineapple
½ cup diced papaya
1 fresh jalapeno pepper, seeded and minced
½ medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 tablespoon chopped fresh mint

Steps:

Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 8.4 g, Fat 1.8 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 6.3 g

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

Ingredients

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

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