Curried Pineapple & Dried Fig Salsa (Printer-Friendly Version) | Eating Well
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Curried Pineapple & Dried Fig Salsa

http://www.eatingwell.com/recipes/curried_pineapple_dried_fig_salsa.html

From EatingWell:  April/May 2005

The combination of figs, pineapple, coconut and curry gives this salsa a pleasing sweet and spicy taste that pairs well with full-flavored entrees, such as broiled seafood, pan-seared shrimp, barbecued pork or lamb.

About 3 cups | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.
  2. Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.
  3. Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.

Nutrition

Per 1/2-cup serving : 108 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 1 g Protein; 4 g Fiber; 6 mg Sodium; 251 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 fruit

Tips & Notes