Curried Pineapple & Dried Fig Salsa
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.
- 1 cup dried whole Mission figs, stemmed (about 6 ounces)
- 1 teaspoon curry powder
- Pinch of crushed red pepper, or to taste
- 1 1/4 cups water, or as needed
- 1 3/4 cups diced fresh pineapple, or 20-ounce can pineapple chunks in juice (not drained)
- 3 tablespoons unsweetened coconut chips, or shavings (see Note)
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.
- Note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
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.
Carbohydrate Servings: 1
Exchanges: 1 1/2 fruit
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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- April/May 2005
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