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 show imperial units

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

    Herbs

    Ideal for seasoning pastas.

    To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

    , roughly chopped

Instructions

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

TOP TIP

If you've got a glut of cooking apples, cut them into quarters... Read more

Comments on this recipe

Nobody has commented on this recipe yet. Why not be the first?

Comments on this recipe