Ripe Fruit Salsa

This salsa recipe works well with pork, grilled chicken breasts or lamb chops. The salsa also makes a great dip or relish for serving with cooked meats and cheeses.

By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

  • 600g ripe fruit, peeled and roughly chopped
  • 4 spring onions
  • 225g over ripe tomatoes, core removed and finely chopped
  • 1 tablespoon chutney
  • 2-3 tablespoon coriander, roughly chopped
  • 3 tablespoons Olive oil

    Olive oil

    Usually the darker green the oil, the richer the flavour.

    • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
    • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.

Instructions

  1. Mix the finely chopped fruit with the spring onions, tomatoes, olive oil, chutney and chopped coriander.
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