60 ounces fresh fruit (see suggestions in notes)
20 ounces red bell peppers
6 ounces anaheim chili peppers
6 ounces jalapeño peppers
6 ounces red onions
1 teaspoon red pepper flakes
1 cup fresh lime juice
1 ounce fresh cilantro (3/4 cup), chopped
Servings: 50
1. Prepare fruit as required (peel, seed, etc.). Slice or cut into 1/4-inch cubes.
2. Remove stem end and seed pod from peppers. Dice bell peppers into 1/4-inch cubes. Slice Anaheim and jalapeño peppers into thin slices. Stir carefully into fruit.
3. Dice onions into 1/4-inch cubes. Stir carefully into fruit.
4. Stir carefully into fruit mixture. Cover and chill.
Notes: Fruit Suggestions:
Tropical fruit: papaya or papaya and mango
Sunburst: papaya and orange
Southwest peach: fresh peaches
Fruit and cucumber: papaya and cucumber
Canned jalapeño peppers, drained and chopped, can be substituted for fresh jalapeño peppers.
Reconstituted frozen lime juice may be substituted for fresh lime juice.
20 ounces red bell peppers
6 ounces anaheim chili peppers
6 ounces jalapeño peppers
6 ounces red onions
1 teaspoon red pepper flakes
1 cup fresh lime juice
1 ounce fresh cilantro (3/4 cup), chopped
Servings: 50
1. Prepare fruit as required (peel, seed, etc.). Slice or cut into 1/4-inch cubes.
2. Remove stem end and seed pod from peppers. Dice bell peppers into 1/4-inch cubes. Slice Anaheim and jalapeño peppers into thin slices. Stir carefully into fruit.
3. Dice onions into 1/4-inch cubes. Stir carefully into fruit.
4. Stir carefully into fruit mixture. Cover and chill.
Notes: Fruit Suggestions:
Tropical fruit: papaya or papaya and mango
Sunburst: papaya and orange
Southwest peach: fresh peaches
Fruit and cucumber: papaya and cucumber
Canned jalapeño peppers, drained and chopped, can be substituted for fresh jalapeño peppers.
Reconstituted frozen lime juice may be substituted for fresh lime juice.
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