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WATERMELON FIRE & ICE SALSA A huge bowl of this salsa made by the Watermelon Promotion Board greeted those entering the Orange County (Fla.) Exposition Hall during the fruit and vegetable convention last month. 3 cups chopped watermelon 1/2 cup chopped green peppers 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 tablespoon chopped green onions 1 to 2 tablespoons (2-3 medium) jalapeno peppers, deseeded, chopped 1/2 teaspoon garlic salt

Combine all ingredients and mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips.

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INDONESIAN-STYLE SWEET & HOT SALAD (RUJAK) Chef Tim Rosendahl describes this as a 'nippy, sweet-sour mix of fresh vegetables and fruits that works as a condiment and salad.' Serve it 'alongside ... seasoned stews, or with grilled poultry, meat, or seafood.' 1 carambola (star fruit) in very thin, crosswise slices

(about 1 1/2 cups) 1 medium cucumber, halved lengthwise, in thin slices (1 1/2 cups) 1 papaya, seeded, peeled, diced (1 cup) 1/2 fresh pineapple, peeled, cored, chopped (1 1/2 cups) 1/4 cup fresh lime juice 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1 tablespoon brown sugar 1/4 teaspoon red pepper flakes

Combine carambola, cucumber, papaya, and pineapple in a medium bowl. Mix other ingredients in a separate bowl until sugar dissolves. Pour over fruit mixture. Allow salad to marinate at least 2 hours. Serve at room temperature as salad or appetizer. Serves 4.

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