My friend Scott did a residency program in Hawaii years ago, and visits whenever he can. One of the treasures he brought back from his first visit was a community cookbook. As you might imagine, it's a little different than than the typical Junior League cookbooks we have around the southeast. The ingredients are heavy on tropical produce and seafood, and influence of Asian cuisine is strong. One recipe he introduced me to years ago was a kiwi papaya salsa. The original version was meant to be served with a cheese such as brie, accompanied by thin, crisp crackers or lavash. Over the years I've adapted the recipe and make it frequently, substituting mango for the papaya. It's light, healthy, delicious, and is not only a good accompaniment to cheese and crackers, but is a great side or relish with chicken, pork, or fish.
Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts
Friday, April 5, 2013
Kiwi Mango (or Papaya) Salsa
My friend Scott did a residency program in Hawaii years ago, and visits whenever he can. One of the treasures he brought back from his first visit was a community cookbook. As you might imagine, it's a little different than than the typical Junior League cookbooks we have around the southeast. The ingredients are heavy on tropical produce and seafood, and influence of Asian cuisine is strong. One recipe he introduced me to years ago was a kiwi papaya salsa. The original version was meant to be served with a cheese such as brie, accompanied by thin, crisp crackers or lavash. Over the years I've adapted the recipe and make it frequently, substituting mango for the papaya. It's light, healthy, delicious, and is not only a good accompaniment to cheese and crackers, but is a great side or relish with chicken, pork, or fish.
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