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.

Source: EatingWell Magazine, April/May 2005

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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.

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.

Nutrition Facts

1/2 cup
110 calories; protein 1.4g; carbohydrates 25.1g; dietary fiber 3.8g; sugars 18.5g; fat 1.8g; saturated fat 1.3g; vitamin a iu 46.4IU; vitamin c 23.4mg; folate 11.4mcg; calcium 55.5mg; iron 0.9mg; magnesium 26.5mg; potassium 250.4mg; sodium 5.6mg; thiamin 0.1mg.

1 1/2 fruit

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