Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_62998":{"type":"posts","id":"bayareabites_62998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62998","score":null,"sort":[1371150613000]},"guestAuthors":[],"slug":"summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","publishDate":1371150613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","status":"publish","parent":0,"modified":1561418153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1149},"headData":{"title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa | KQED","description":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","datePublished":"2013-06-13T19:10:13.000Z","dateModified":"2019-06-24T23:15:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62998 http://blogs.kqed.org/bayareabites/?p=62998","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/13/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa/","disqusTitle":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","path":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","authors":["5038"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2267","bayareabites_8377","bayareabites_8450","bayareabites_1209","bayareabites_218","bayareabites_3682","bayareabites_2371","bayareabites_16288","bayareabites_1258"],"featImg":"bayareabites_63399","label":"bayareabites"},"bayareabites_42205":{"type":"posts","id":"bayareabites_42205","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42205","score":null,"sort":[1335976891000]},"guestAuthors":[],"slug":"spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","title":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","publishDate":1335976891,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n","blocks":[],"excerpt":"Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ","status":"publish","parent":0,"modified":1550267712,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":873},"headData":{"title":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes | KQED","description":"Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","datePublished":"2012-05-02T16:41:31.000Z","dateModified":"2019-02-15T21:55:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42205 http://blogs.kqed.org/bayareabites/?p=42205","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/","disqusTitle":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","path":"/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","authors":["5072"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_957","bayareabites_1213","bayareabites_10398","bayareabites_8376","bayareabites_10399","bayareabites_8377","bayareabites_8986","bayareabites_1012"],"featImg":"bayareabites_42209","label":"bayareabites"},"bayareabites_32329":{"type":"posts","id":"bayareabites_32329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32329","score":null,"sort":[1314566664000]},"guestAuthors":[],"slug":"double-corn-delight","title":"Double Corn Delight","publishDate":1314566664,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>Corn, tomatoes, beans, and peppers: the quartet of summer, born in the Americas. None of these need much fussing with, and all four go very well together, in any number of permutations. Steamed green beans with halved cherry tomatoes and silvered red onion, drizzled with olive oil and a splash of balsamic vinegar. Corn salsa with chopped tomatoes, lime, and cilantro, served with black beans on a corn tortilla. Roasted peppers mixed with grilled corn next to sliced flat-iron steak. Fresh shelling beans--cannellini, borlotti, cranberry--tossed with corn and herbs for a sweet summer succotash, far away from winter's bleak frozen-limas-and-canned-corn version. The seed-flecked juices of a fresh tomato salad soaking into an ear of plain boiled corn on the cob, with the insistent perfume of basil and perhaps a dab of garlicky mayonnaise somewhere close by. \u003c/p>\n\u003cp>My friend Jen McAllister used to write a charmingly delicious food blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, about her adventures, cooking and otherwise, in a bite-sized apartment in Astoria, Queens. By August, she and her husband, sunk in muggy late-summer torpor and farmers' market overload, were perfectly satisfied with eating what they'd dubbed \u003ca href=\"http://bakerina.com/drowning_here_in_summers_cauldron_part_two_the_cornbread_thing/\">The Cornbread Thing\u003c/a> several nights running. It's a simple composition, but a winning one: a fresh corn relish/salsa, made of cooked corn, chopped tomato, a bit of sweet onion, lime juice, chili powder, salt, and olive oil, left to macerate overnight; a skillet-baked batch of cornbread; some Greek yogurt, plenty of cilantro. The cornbread is cut into wedges and split horizontally, then slathered with Greek yogurt, dolloped with corn relish, and ornamented with sprigs of cilantro. What more do you need? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\" alt=\"salmon with corn salsa\" title=\"salmon with corn salsa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32414\">\u003c/a>\u003c/p>\n\u003cp>Well, how about salmon? Local sockeye and king salmon is in its late-summery, coral-colored glory right now, and poaching a slab of fish is even easier than baking a pan of cornbread. I'm enamored of the \"shallow poaching\" method outlined in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">The Art of Simple Food\u003c/a> by Alice Waters. No need for full submersion: fill a shallow saute pan with just enough liquid (half water, half white wine, or water with a splash of white-wine or champagne vinegar) to come half-way up your fish filets or steaks. Add a few sprigs of tarragon, parsley, thyme, whatever aromatic nice thing you have growing, plus a few thin slices of lemon or lime and a big pinch of salt. Bring to a boil, cut the heat to barely a simmer, and slip the fish into the liquid. Cook, without letting it boil, for about 3 to 4 minutes. Flip the fish over, and cook for another few minutes, until it's just cooked through, and remove. For a nearly instant sauce, reduce the poaching liquid by half, then whisk in some cubes of cold butter. Remove the lemon and herbs, and voila! Beurre blanc without tears. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or you can skip the buttery action and simply lavish your poached salmon, warm or chilled, with a slightly tweaked version of Jen's corn relish, over a plateful of lightly steamed green beans or, even better, the wonderful purple-speckled dragon-tongue romano beans grown by Annabelle Lenderick at \u003ca href=\"http://www.cuesa.org/article/plot-her-own\">La Tercera Farm\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Summer Corn Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Summary: This easy salsa, adapted from a recipe on the blog \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, makes a wonderful summer topping for poached or grilled fish. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 ears fresh corn, husked\u003cbr>\n2 tbsp pure chile powder\u003cbr>\na pinch of ground cumin, optional\u003cbr>\n1 tbsp water\u003cbr>\n1/2 of a large sweet onion\u003cbr>\n1 jalapeno, seeded and diced\u003cbr>\n1 large tomato\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp olive oil\u003cbr>\njuice of 2 juicy limes\u003cbr>\na handful of cilantro or basil leaves, stems removed\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil. Drop in corn, bring back to a boil, then cover and turn off heat. Let stand for 4 minutes, then drain and let corn rest until cool enough to handle. \u003c/p>\n\u003cp>2. While corn is cooking, stir chile powder into lime juice, and let sit for a few minutes while you dice the tomato and onion. Cut corn off the cob and mix with chile, lime, tomatoes, onion, jalapeno, salt and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Salsa can be made several hours (or even a day) before serving. Taste and adjust seasoning as needed. Just before serving, add a small handful of roughly chopped cilantro or basil leaves. \u003c/p>\n\n","blocks":[],"excerpt":"Poached salmon with a delightful, delicious corn relish: what more does a summertime dinner need?","status":"publish","parent":0,"modified":1314566664,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":774},"headData":{"title":"Double Corn Delight | KQED","description":"Poached salmon with a delightful, delicious corn relish: what more does a summertime dinner need?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Double Corn Delight","datePublished":"2011-08-28T21:24:24.000Z","dateModified":"2011-08-28T21:24:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32329 http://blogs.kqed.org/bayareabites/?p=32329","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/","disqusTitle":"Double Corn Delight","path":"/bayareabites/32329/double-corn-delight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>Corn, tomatoes, beans, and peppers: the quartet of summer, born in the Americas. None of these need much fussing with, and all four go very well together, in any number of permutations. Steamed green beans with halved cherry tomatoes and silvered red onion, drizzled with olive oil and a splash of balsamic vinegar. Corn salsa with chopped tomatoes, lime, and cilantro, served with black beans on a corn tortilla. Roasted peppers mixed with grilled corn next to sliced flat-iron steak. Fresh shelling beans--cannellini, borlotti, cranberry--tossed with corn and herbs for a sweet summer succotash, far away from winter's bleak frozen-limas-and-canned-corn version. The seed-flecked juices of a fresh tomato salad soaking into an ear of plain boiled corn on the cob, with the insistent perfume of basil and perhaps a dab of garlicky mayonnaise somewhere close by. \u003c/p>\n\u003cp>My friend Jen McAllister used to write a charmingly delicious food blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, about her adventures, cooking and otherwise, in a bite-sized apartment in Astoria, Queens. By August, she and her husband, sunk in muggy late-summer torpor and farmers' market overload, were perfectly satisfied with eating what they'd dubbed \u003ca href=\"http://bakerina.com/drowning_here_in_summers_cauldron_part_two_the_cornbread_thing/\">The Cornbread Thing\u003c/a> several nights running. It's a simple composition, but a winning one: a fresh corn relish/salsa, made of cooked corn, chopped tomato, a bit of sweet onion, lime juice, chili powder, salt, and olive oil, left to macerate overnight; a skillet-baked batch of cornbread; some Greek yogurt, plenty of cilantro. The cornbread is cut into wedges and split horizontally, then slathered with Greek yogurt, dolloped with corn relish, and ornamented with sprigs of cilantro. What more do you need? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\" alt=\"salmon with corn salsa\" title=\"salmon with corn salsa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32414\">\u003c/a>\u003c/p>\n\u003cp>Well, how about salmon? Local sockeye and king salmon is in its late-summery, coral-colored glory right now, and poaching a slab of fish is even easier than baking a pan of cornbread. I'm enamored of the \"shallow poaching\" method outlined in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">The Art of Simple Food\u003c/a> by Alice Waters. No need for full submersion: fill a shallow saute pan with just enough liquid (half water, half white wine, or water with a splash of white-wine or champagne vinegar) to come half-way up your fish filets or steaks. Add a few sprigs of tarragon, parsley, thyme, whatever aromatic nice thing you have growing, plus a few thin slices of lemon or lime and a big pinch of salt. Bring to a boil, cut the heat to barely a simmer, and slip the fish into the liquid. Cook, without letting it boil, for about 3 to 4 minutes. Flip the fish over, and cook for another few minutes, until it's just cooked through, and remove. For a nearly instant sauce, reduce the poaching liquid by half, then whisk in some cubes of cold butter. Remove the lemon and herbs, and voila! Beurre blanc without tears. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or you can skip the buttery action and simply lavish your poached salmon, warm or chilled, with a slightly tweaked version of Jen's corn relish, over a plateful of lightly steamed green beans or, even better, the wonderful purple-speckled dragon-tongue romano beans grown by Annabelle Lenderick at \u003ca href=\"http://www.cuesa.org/article/plot-her-own\">La Tercera Farm\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Summer Corn Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Summary: This easy salsa, adapted from a recipe on the blog \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, makes a wonderful summer topping for poached or grilled fish. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 ears fresh corn, husked\u003cbr>\n2 tbsp pure chile powder\u003cbr>\na pinch of ground cumin, optional\u003cbr>\n1 tbsp water\u003cbr>\n1/2 of a large sweet onion\u003cbr>\n1 jalapeno, seeded and diced\u003cbr>\n1 large tomato\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp olive oil\u003cbr>\njuice of 2 juicy limes\u003cbr>\na handful of cilantro or basil leaves, stems removed\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil. Drop in corn, bring back to a boil, then cover and turn off heat. Let stand for 4 minutes, then drain and let corn rest until cool enough to handle. \u003c/p>\n\u003cp>2. While corn is cooking, stir chile powder into lime juice, and let sit for a few minutes while you dice the tomato and onion. Cut corn off the cob and mix with chile, lime, tomatoes, onion, jalapeno, salt and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Salsa can be made several hours (or even a day) before serving. Taste and adjust seasoning as needed. Just before serving, add a small handful of roughly chopped cilantro or basil leaves. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32329/double-corn-delight","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_95","bayareabites_12"],"tags":["bayareabites_515","bayareabites_9660","bayareabites_9662","bayareabites_376","bayareabites_9661","bayareabites_80","bayareabites_8377","bayareabites_218"],"featImg":"bayareabites_32413","label":"bayareabites"},"bayareabites_16894":{"type":"posts","id":"bayareabites_16894","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16894","score":null,"sort":[1283968697000]},"guestAuthors":[],"slug":"bridal-shower-menu-pineapple-mango-salsa","title":"Bridal Shower Menu & Pineapple-Mango Salsa","publishDate":1283968697,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This is easy recipe for fancy-pants salsa is a keeper. Pretty, colorful, and full of bright flavors. Delicious on its own, over salmon, or with quesadillas.","status":"publish","parent":0,"modified":1283968754,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":589},"headData":{"title":"Bridal Shower Menu & Pineapple-Mango Salsa | KQED","description":"This is easy recipe for fancy-pants salsa is a keeper. Pretty, colorful, and full of bright flavors. Delicious on its own, over salmon, or with quesadillas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bridal Shower Menu & Pineapple-Mango Salsa","datePublished":"2010-09-08T17:58:17.000Z","dateModified":"2010-09-08T17:59:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16894 http://blogs.kqed.org/bayareabites/?p=16894","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/","disqusTitle":"Bridal Shower Menu & Pineapple-Mango Salsa","path":"/bayareabites/16894/bridal-shower-menu-pineapple-mango-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16894/bridal-shower-menu-pineapple-mango-salsa","authors":["5037"],"categories":["bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_710","bayareabites_8378","bayareabites_8376","bayareabites_8348","bayareabites_8377"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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