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.

PRICKLY PEAR SALSA

Prickly Pear Salsa image

I developed this recipe for my special diet after living in Mexico for a couple of years. You can find prickly pear cactus at your grocery store in the specialty food section.-Hope T. Woodhead, Tecate, California

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 cups.

Number Of Ingredients 6

Ingredients

3 large tomatoes, chopped
3 medium Golden Delicious apples, grated
2 cups diced cactus pads
2 small zucchini, grated
1 medium onion, chopped
Juice of 2 limes or lemons

Steps:

Combine all ingredients in a large bowl. Refrigerate until serving.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

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