SERVES: 8
PREP TIME: 10 minutes
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes
This recipe was developed by Diane at MyCuratedTastes.com
Read the full post and see more images here.
INGREDIENTS
- 2 Small honey mangoes, diced
- 1 Cup fresh pineapple, diced
- 1 Lg. Plum tomato, diced
- ½ Large Red bell pepper, diced
- ¼ Red onion, finely minced
- ½ - 1 Small jalapeno, finely minced
- 2 Tbsp. Mixed herbs (cilantro, parsley, basil), chopped
- 2 Limes, juiced
- 1 Tbsp. Honey
- ½ Tsp. Kosher Salt
INSTRUCTIONS
- Chop and mince your fruit and vegetables. Add to a large bowl.
- Chop your choice of herbs. Cilantro is traditional and you may use two tablespoons of just that herb. If you are like me and don’t like it, use a mix of parsley and basil, or just one or the other. Add to the bowl.
- Add the salt and squeeze your limes over the top. Add the honey and combine. Note: I’ve used clover blossom honey from The Honey Jar – my honey of choice! Taste and adjust seasoning. Add more heat if you like it or more honey if you want it sweeter.
- You can serve this at room temperature or chill it until ready to serve. Serve with your favorite Mexican dishes, over fish or chicken, as a dip with chips or over my high protein waffles made with chicken (a favorite around here). Enjoy!
