| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 264 | 11g | 2g | 41g |
| sugars | fibre | protein | salt |
| 27g | 6g | 4g | 0.1g |
I’ve always found myself enamored by the vibrant culinary scenes of New York City, my hometown. Among all the mouthwatering dishes I’ve enjoyed, there’s something incredibly special about the zesty Explosion that is Canistels and Pineapple Salsa. Folks, this is a recipe that’s a tribute to the cultural hodgepodge of the city I adore. It’s the very picture of diversity, yet splendidly harmonious in every spoonful.
A Spectrum of Flavor and Health
Being raised in the gastronomic paradise that is NYC, my appreciation for flavor profiles is as diverse as the city’s inhabitants. And this Canistels and Pineapple Salsa is no exception. Its flavors are strong, vivid, and unparalleled – much like a Broadway performance. The sweetness of the canistels, the tang of the pineapple, the punch of jalapenos, the refreshing notes of lime and cilantro, and of course, the body of the red onion and olive oil. It’s this beautiful symphony that makes it delectively striking.(source)
Not to mention the health benefits it packs. The canistels, also known as “egg fruit” are full of fiber, good for the heart and rich in antioxidants.(source) Pineapples are laden with vitamins, enzymes, and antioxidants and provide immune system support. Jalapenos can aid weight loss and are an excellent source of several vitamins. Lime gives you your dose of Vitamin C and the red onion with its powerful compounds are beneficial for heart health.
A Deliciously Versatile Companion
The beauty of this delightfully vibrant and fresh Canistels and Pineapple Salsa is its versatility. It’s perfect for dipping chips in at a party or served as a refreshing side for those summer grills. It’s akin to your classic tomato salsa or a tropical mango salsa, but with its unique touch. Plan to have some Homemade Tamales or a Grilled Tilapia? Believe me when I say, this salsa will take your dishes to a whole new dimension.
As I revel in each bite of this Canistels and Pineapple Salsa, I’m reminded of New York’s diversity and bustling energy, evoking a sense of pride and nostalgia. And it’s my hope that by sharing this recipe, you too will be inspired, taste a piece of New York, and enjoy its delightful array of flavor and benefits.
What You’ll Need
- 4 ripe Canistels
- 1 large Pineapple
- 2 Jalapenos
- 4 medium Limes, juiced
- 1 large Red Onion
- 1 bunch of fresh Cilantro
- 3 tablespoons of Olive Oil
- Salt to taste
- Black pepper to taste
Method
Step One
Begin by preparing your ingredients. Rinse the canistels, jalapenos, limes, red onion and cilantro thoroughly.
Step Two
Cut the Canistels into small cubes, remove the pits before doing so. Repeat this process with the pineapple, remember to discard of the hard center and outer skin. Finely chop up the jalapenos, be careful not to touch your eyes after handling these, the heat can cause discomfort.
Step Three
Take your limes and squeeze out all the juice. You can do this by cutting them in half and pressing them onto a juicer. Proceed with this same step for all the limes until you gather all the juice.
Step Four
Peel and chop the red onion into small pieces. Chop the bunch of fresh cilantro as finely as possible.
Step Five
In a large bowl, combine the cubed Canistels, pineapple, chopped jalapenos, lime juice, chopped red onion, and chopped cilantro. To this, add the olive oil. Generously season this mixture with salt and black pepper to taste.
Step Six
Mix all the ingredients well, making sure the olive oil and seasoning evenly distribute among the fruits and vegetables. Let the salsa sit for about 15-20 minutes before serving, allowing the flavors to meld together.
Step Seven
Enjoy your delicious Canistels and Pineapple Salsa, it can be served as a side dish, with tortilla chips, or as a topping for grilled meat or fish.
