11 June, 2015

Sunshine Pico de Gallo

This Sunshine Pico de Gallo recipe is inspired by flavor combinations in my favorite Fresh Fruit Salad and these Pineapple - Jalapeño Margaritas. The fresh fruit flavors are immediately refreshing and bright -- like a bite of sunshine.



Sunshine Pico de Gallo (undrained)


Sunshine Pico de Gallo ingredients (12)
Makes 1-quart
1 fresh USA Star Ruby® Grapefruit, washed with soap and water
Zest from the grapefruit (you will have extra)
2 fresh Happy Chameleon® Mangoes, pitted, peeled, and diced small (Video links below)
1 (8-oz) can Dole® Pineapple Tidbits in 100% Pineapple Juice, drained and juice reserved
1/2 cup small dice orange bell pepper (a little more than half of one large pepper)
1 (10.5-oz / 297g) container of NatureSweet® SunBursts™ (miniature golden) Tomatoes, seeded and chopped
1/2 cup small dice Vidalia® Onion (about half of one medium onion)
Half of one Serrano chile pepper, stemmed, seeded, and minced
Leaves from six (6) stems fresh cilantro, chopped (about 2 Tbsp.)
1 Tbsp. of the reserved pineapple juice from the can
Fresh juice and zest of 1/2 lime
1 (or 2 Tbsp? - cannot recall if I used 2 Tbsp.) Marukan® Sodium Free Sugar Free All Natural Genuine Brewed Rice Vinegar (Diluted with water to 4.3% acidity)
Some brine from La Victoria® Hot Sliced Nacho Jalapeños

Garnish
Fresh cilantro sprigs

For serving
Tortilla chips or Nabisco Reduced Fat Wheat Thins, as dip
Grilled chicken breasts, as condiment


Sunshine Pico de Gallo directions
Zest the grapefruit, taking care to avoid the white pith because it is bitter and undesirable in this dish. Using only the colored portion, divide the zest into two parts. Freeze half of the zest for another use and set the other half aside.

Supreme the grapefruit over a covered bowl (or measuring glass) to collect the juice. This step is important because the membrane detracts from this dish. Place the grapefruit segments and zest in the bowl (or measuring glass) with the grapefruit juice. Gently separate the grapefruit segments into pieces similar in size to the mango.

To the bowl (or measuring glass), add all remaining pico de gallo ingredients and toss lightly to combine. Taste with a chip and adjust seasonings.

Cover and let rest in the refrigerator several (two to four) hours.

Drain juice before serving cold or at room temperature with tortilla chips as a dip, or as a condiment with grilled chicken.

Cover and refrigerate any unused portions.


Sunshine Pico de Gallo notes 
In my opinion, this Sunshine Pico de Gallo benefits from resting in the refrigerator several (two to four) hours before serving; however, I also enjoy it right away. I rarely use salt and seasoned only with the fresh cilantro; however, you could add salt and different fresh herbs.

After about eighteen (18) hours in the refrigerator, I found the grapefruit taste was understated elegantly. Also, the Serrano chile pepper heat is more gentle than I expected. Nevertheless, the flavor is fantastic. I was aiming for more punch from the Serrano; however, I will continue improvising the Serrano amount in Pineapple Salsa (recipes here).



Gorgeous analogous warm colors



I use a microplane to remove only the top layer of the colored citrus peel (next photo). Here's a "How To: Zest Citrus" video via Real Simple.com. To capture as much juice as possible, I supreme the grapefruit and break segments over a covered measuring glass.



When zesting citrus, use only the bright colored portion (on right) of the peel.



If you are uncomfortable supreming the fresh grapefruit, you can halve it and use a grapefruit spoon to segment it; then, remove the membrane with your hands. After removing the membrane, use a knife to chop the grapefruit segments to the desired size, or just separate them with your hands.

I use a grapefruit spoon to seed the miniature tomatoes efficiently. (Here's some other handy uses for the serrated spoon via Epicurious.com.)

Below this photo of two fresh mangoes (one is diced in the glass measuring glass) and a bunch of fresh cilantro, I've included links to the videos I found most helpful offering tips about selecting, storing and cutting mangoes in our How To Index here.



Fresh mangoes and cilantro



After seeding the SunBursts™ tomatoes I used kitchen shears to cut them into strips. If you wish to just halve the small tomatoes, here's a quick-cutting tip via The Yummy Life. As shown in the above photo, the NatureSweet® SunBursts label notes, "For best taste do not refrigerate." Typically, and even before cutting, I refrigerate them. You may prefer to slice and add these tomatoes at room temperature just before serving the Sunshine Pico de Gallo. 






Rice vinegar allows the fruit flavors to shine here. I think I bought Marukan® Sodium Free Sugar Free Rice Vinegar at Whole Foods Markets (find a store here). This rice vinegar is diluted with water before bottling for a lower (4.3%) acidity than some other vinegars (e.g., apple cider commonly 5.0% acidity).

If you choose a different vinegar, I would expect the results to be much more tangy.


You might like
Fresh Fruit Salad
Fresh Mango Salsa ("Pico de Gallo de Mango") via Pati's Mexican Table
Mango Salsa with Watermelon and Cilantro via Mango.org
Sofia’s Summer Salsa via Recipe Rebuild



References
Grapefruit spoon hacks links
How To zest citrus links



Index
Appetizers and Snacks > Cold dips / spreads > Salsas
grapefruit
Latin / Latin-style
mango
pineapple
S
tomato

Page Last Modified 20 June 2015

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