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Tropical Fruit Salsa
Recipe from Executive Chef Scott Blackerby, Bambara

At Bambara in Salt Lake City, Chef Scott Blackerby’s favorite house condiment is a tropical fruit salsa, which combines 4 succulent fruits with the tang of onions, chile peppers and sweet red bell peppers. The salsa is a welcome contrast to the smokiness of any grilled item.


1 whole pineapple, diced
1 whole mango, peeled and diced
1 red onion, peeled and diced
1 or 2 hot Chile peppers, seeds removed, diced
1 orange, segmented, sliced
1 sweet red or yellow pepper, diced
1 bunch cilantro, stemmed and chopped
2 tablespoons honey
1 lime, juiced
1 teaspoon kosher salt

Mix all ingredients and let set in refrigerator for at least 30 minutes before serving. Can be made in advance, but leave out salt until just before serving. If you are going to grill the fruit and vegetables (for a smoky flavor) leave in large chunks and toss with honey and lime juice, grill, then cut into smaller dices and toss with cilantro and salt.

202 South Main Street
Salt Lake City, UT 84101
(801) 363-5454

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