The Covered Dish - Fruit Salsa

Every time I have this big list of what I’m going to get accomplished over the weekend, something pops into play .Bumping my well-slayed attack plan down the tubes. Friday, I walked into Walmart and there were 3 roasted chickens for around $2.00, yes, that’s what I said two dollars! Shift gears, make time to pick hens, bundle and freeze. Then; prepare bone broth allowing time to get it bagged before going to bed.
Next; I’m reading our local marketplace and a family has sugar and cream corn for sale. I don’t usually put up corn, but I ordered a few dozen, and I’m going to blanch, ice water chill, cut and freeze a few containers. I haven’t done that in ages. I was going to Galena on business Monday morning anyway, might as well grab the corn on the way! Anyone remember the waxy white containers that reminded you of a cream container, which we used to freeze corn? I need to check with my daughter-in-law to be, she may want her corn frozen in jars instead of plastic.
I was doing miscellaneous things at the computer and saw my super simple recipe for fruit salsa. Decided to run it because the weather for this coming week is going upward, and we might need some crisp foods to help cool us out. Other refreshing foods might be pasta salads, spinach salads, tuna, beef or chicken salads. This is also a great time to use pre-frozen foods that you have prepared in advance.
Originally, the fruit salsa was served over a breast of chicken, cooked on the grill, with a side of rice. I enjoyed the fruit salsa so much that I served it solo with tortilla chips. For a healthier/lighter approach I would make the chips by baking shells myself. If there’s a chance the red onion could over power too much and you’re afraid some people won’t be able to eat the fresh onion, (like me), do some prepping the night before. Prepare the red onion the night before and soak it in the refrigerator in a bowl of ice water with just a hint of vinegar.
(Rinse well and pat dry.) This will pull out the bite, and those, like myself, just may be able to eat the onion too! This my friends, is the sign of a good host.
Not to be patting myself on the back, not meant that way. But a good hostess thinks ahead to the needs of every guest. There are many foods which cause reactions, and let’s face it, onions can do that, so can peppers, spices, you get the idea.
Chop your fruit for the salsa much smaller than you might if you were preparing this to go over grilled chicken. When eating salsa you will need the small pieces for scooping, with the entree format you need to be able to poke the fruit with a fork.
Our nephew is headed our way next week as the temperatures make their climb. Looks like we will plan early morning and evening events. I don’t tolerate the higher temps very well. One more little tip before I set the salsa in place. This past Friday we had hamburgers we cooked on Monday. We re- heated them in the steamer, they were so delicious, I wouldn’t have been embarrassed to serve them to guests.
Take time to listen this week. Be silent and soak in what surrounds you instead. Simply yours, The Covered Dish.

Fruit Salsa
Soy sauce
Red Onion, chopped
Kiwi, strawberry, mango, papaya, pineapple or banana sliced or chunked
Seasoning Salt
Pepper
Cilantro
Prepare fresh fruits in chunks and slices. Sprinkle lightly with a seasoning salt or even omit. Chop red onion into small pieces and mix into the fruits. Add as much cilantro as you desire along with fresh ground pepper. Shake in a few shots of soy sauce perhaps using the lower sodium options. Serve with homemade chips made from pita or soft burrito shells. Fresh ginger might also be an option for the fruit.
In the original recipe this is served with chicken that has been marinated in soy sauce and crushed pineapple. It’s cooked on the grill and then everything is served with a side of rice.