Recipe - Nectarine-Raspberry Salsa

2 md Unpeeled nectarines, finely
minced
1 Mango, peeled and minced
One half cup Fresh raspberries
3 tablespoon Red onion, minced
1 Fresh jalapenos, seeded and
finely minced (up to 2)
1 tablespoon Lime juice
1 tablespoon Raspberry vinegar
1 tablespoon Raspberry liqueur
2 teaspoon Olive oil
Salt and white pepper to
taste
3 tablespoon Chopped cilantro

From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.

Cook's note: If red onion is strong, place minced onion in a colander in
sink and pour 1 cup of boiling water over it. Immediately run cold water on
onion to refresh it; pat dry.

In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion
and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur.
Whisk in olive oil and season to taste with salt and pepper. Gently toss
dressing with fruit mixture. Allow to rest for 30 minutes, but not more
than 3 hours. Toss in cilantro and serve. Makes 6 halfcup servings.

Per serving:

101 calories, 0.8 grams protein, 14.5 grams carbohydrate, 4.8 grams fat,
40% calories as fat, 2.1 grams fiber, 0 mg cholesterol, 1.8 mg sodium
Posted to EATL Digest by "Pamela F. Wagner" FanofPern@AOL.COM on Jul 5,
1997