A fruit pico de gallo featuring strawberries, mango, melon, coconut and cayenne pepper ~ by Deanna Segrave-Daly, RD
Do you go gaga for strawberry season?
Serena and I sure do because in our neck of the woods (East Coast and Midwest), this season is short and sweet. Serena even briefly considered buying a strawberry farm while whipping up a 4 ingredient/15 minute Fresh Strawberry Pie a few years back.
So, I figured it was high time for pairing some strawberry sweet with a bit of heat.
Lately, if I see a sweet treat paired with a kick of cayenne, a smoke of chipotle or a dash of black pepper, I’m all in.
So, that’s why I wanted to recreate Serena’s Strawberry Pico de Gallo, which she submitted to a berry contest a few years back. Even though another one of her submissions won, I figured it was high time to bring this recipe back to light, which was inspired by a visit to small restaurant in Tuscon, AZ.
Essentially, pico de gallo (which means rooster’s beak in Spanish) is any type of uncooked, fresh salad or salsa. This fruit version pairs strawberry, mango and cantaloupe with the tropical flavor of coconut and a touch of fiery heat from cayenne pepper.Print
Strawberry Mango Pico de Gallo
A fruit version of the Mexican salad starring strawberries, mango, melon, coconut and cayenne pepper.
- 1 pound strawberries, washed and halved
- 2 mangoes, peeled, cut into bite-sized chunks
- ½ cantaloupe, peeled, cut in bite-sized chunks
- Juice of one lime
- 1 tablespoon sweetened, flaked coconut
- ¼ teaspoon of cayenne pepper or chili powder
- 1/8 teaspoon kosher or sea salt
- Mix fruit together in a large bowl. Toss with lime juice. Sprinkle with coconut, cayenne pepper and salt. Serve immediately.
So, I challenge you to experiment with adding a kick of spice or heat to your favorite desserts. For inspiration, check out these “sweet plus heat” flavor combos.