Fresh Fruit Salsa

This recipe was gleaned from a hotel in Singapore.
1/2 cup each of diced pineapple, mango, papaya and green apple
1/4 cup each of diced red and green peppers
2 Tblsp of rice vinegar or white wine vinegar
1 Tblsp chopped fresh coriander (cilantro) leaves
4 tsp sugar
1/4 tsp chilli pepper, crushed
Combine all the ingredients. Chill before serving. May be prepared a day in advance and kept in the refrigerator.
Serves 4 people.
Ours was served over pasta shells. Also nice on various types of bread.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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