Fit Fare

It’s August, which means three things: It’s hot. You don’t feel like cooking. And farmers’ markets are in full swing, offering everything from juicy melons to crunchy corn. That’s why it’s the perfect time to make some salsas. They’re fast to prepare, refreshing to eat, and endlessly versatile.

Though the queen of all salsas, pico de gallo (tomatoes, white onions, lime, and cilantro), remains an old-time favorite with a basket of warm tortilla chips, why not try something new?

Fruits such as mango, watermelon, and plums get along beautifully with corn, avocados, and onions in savory salsas that enliven grilled seafood, tofu, whole grains, and, yes, chips.

Here are a few tips to help you make some sparkling summertime salsas:

*Use the freshest produce you can find, not canned or frozen.
*Try to balance different sweet, spicy, salty, and acidic flavors you combine, such as sweet melon with spicy onions and zesty lime. Also, consider balancing different textures, such as crunchy red bell pepper with creamy mango.
*Use lots of fresh herbs, such as mint, basil, and cilantro, and add them just before serving to maintain their vibrant color and flavor.
*Use jalapenos or Serrano chiles for added heat, which provide a pleasing contrast to sweeter ingredients such as melons, pineapple, or peaches.
*Use high quality oils, such as extra virgin olive oil, and vinegars, such as champagne or white balsamic for light, clean flavors.
*When cutting ingredients, try to keep them about the same size, which makes the salsa more visually appealing and easier to eat (especially on chips!)

Here are two fresh and flavorful salsas that I return to again and again; the first is a no cook salsa (which you gotta love), and the second can be cooked in just 5-10 minutes.

Susan’s Summertime Salsa
Try this salsa after a trip to your local farmers’ market, and feel free to substitute ingredients to suit your taste.

1 cup diced cantaloupe
1 cup diced mango
1 cup diced red or yellow bell pepper
½ cup red or yellow cherry tomatoes, quartered
½ cup chopped cucumber (peeled and de-seeded)
1 ear of fresh sweet corn (cut from cob)
¼ cup diced red onion or scallions
2 Tbsp fresh lime juice (about one small lime)
Pinch of lime zest
1 Tbsp fruity olive oil
2 tsp fresh grated ginger (about a 1-inch sized piece)
2 Tbsp minced jalapeno, with or without seeds
Salt
2 Tbsp each chopped fresh cilantro, mint, and basilCombine the first 7 ingredients in a bowl, and toss gently to blend.

Combine the lime juice through the salt in a small bowl; whisk until fully blended. Pour on top of the fruit mixture. Allow to rest for at least 45 minutes to an hour so the flavors will mingle. Serve either at room temperature or chilled. Stir in the chopped fresh herbs just before eating so they don’t turn brown.

Note: Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy. If you’ve never tried it before, then give it a go. You’ll be glad you did. Also, if you don’t like the intensity of raw onions, simply pour some boiling water over them to remove their pungency, or sauté in a bit of olive oil.

Serving suggestion: Pair with grilled tofu, meats, such as steak, and seafood, such as shrimp or white fish. Also, try it on top of cooked grains, such as quinoa, couscous, or bulgur wheat.

Asian Plum and Ginger Salsa with Thai Basil
Though this salsa is delicious either raw or cooked, I prefer slightly cooking the plums and onions for a richer, more caramelized flavor. Also, the addition of spicy fresh Thai basil (pictured here) makes this salsa extra special.

2 tsp sesame oil, divided
1 Thai chile, finely chopped, with some seeds
1 tsp fresh grated ginger
1 tsp plain rice vinegar
1 tsp water
1 tsp brown sugar
2 green onions, thinly sliced
2 medium dark red or black plums, cut in thick slices (red plums are slightly more tart than sweeter black plums)
4-5 Thai basil leaves, thinly sliced (or regular basil, if unavailable)
Salt, to taste

In a small bowl, whisk together 1 tsp sesame oil, Thai chile, ginger, rice vinegar, water, and brown sugar. Set aside.

In a medium sized skillet over medium heat, add 1 tsp sesame oil. Add green onions, and sauté 1 minute. Add sliced plums, and sauté 1-2 minutes. Add the ginger sauce to the pan, and heat through 2-3 minutes, or until plums become slightly caramelized. Remove from heat, and place in a bowl. Add Thai basil, and season with salt. Toss gently until well combined. Allow to rest for at least 45 min-1 hr. so the flavors will mingle.

Serving suggestion: This pairs beautifully with grilled tofu, shrimp, or white fish served atop steamed basmati rice or Asian rice noodles.

Finally, if you can’t get to the farmers’ market, then check out this tangy Pineapple-Mango Salsa, which I made after a trip to Costco.