Fruit Salsa
By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association
Serves 4
Fruit salsa:
Zest of 1 Lime - Removed in thin strips
3 C Water
1 C Sugar - Plus 1 t Sugar
1 Banana - Peeled & Diced
3 Strawberries - Diced
1 T Lime Juice
1 t Light Rum
In small saucepan, combine lime zest and 1 cup of water; bring to a boil. Drain, discard water, return zest to pan; boil again with another cup of water. Drain again; return zest to pan. Add remaining cup water and 1 cup of sugar; bring to a boil. Cook until lime zest becomes translucent. Drain, cool; set zest aside.
When ready to serve, combine banana, strawberries, lime juice, rum, zest and remaining teaspoon sugar; toss.
Chef’s note:
Raspberry powder is available in some specialty stores. You can also substitute raspberry sauce or thinned raspberry jam for powder to make your plate design.
