Mango Salsa Recipe and How to Choose and Carve a Pineapple
Gracing tables at picnics, potlucks, or barbeques, this sunny summer salsa is always a hit. This non-recipe is effortless to make too. Save slaving away in the kitchen for Thanksgiving. After all, it’s summer summer summer time.
Combine diced pineapple, mangoes, red onion, cilantro, and some lime juice and zest in a bowl. For crunch, I sometimes toss in a handful of finely diced jicama. Adventurous cooks can add a dash of fish sauce for an additional umami oomph. Season with salt and chili pepper (such as cayenne or paprika) and your pineapple mango salsa is ready for chip dipping or to accompany any grilled meat or fish.
But but but… can I use pineapple in a can? The answer is a firm NO. No, you may not. You must carve your own. If you’re on a serious time crunch, you could pick up one of those pre-carved pineapples. I’m reluctant to buy them because of:
- the unnecessary packaging
- waste. Without a proper pineapple cutter, workers often lop off thick slabs of flesh to eliminate as many “pins” as possible.
- freshness and quality. I must smell the pineapple’s ripeness through the skin and see its original colour. It is also hard to track how long it’s been carved for unless it has a time stamp.
Don’t be intimidated. Choosing and carving a pineapple is easier than it looks.