In Hana, it’s the happy season for crazy amounts of mango, papaya and banana. We are lucky enough to have both wild and Hayden mangoes on the land this year, and believe me, we take full advantage! Here’s a super simple recipe for a medley of tropical fruit that acts as a kind of salsa. Use it over snapper or other delicate to medium-bodied fish. Kids love it!
Ingredients for the Fruit and Garnish
1 cup Sliced Almonds
Salt and Pepper to taste
1 ½ Tbl Red Currant Jelly
1 tea Ground Cinnamon
1 ½ Tbl Butter, cut into small peices
1 cup Mango, peeled, pitted and diced
¾ cup Papaya, peeled, seeded and diced
1 Banana peeled and diced
1 Ripe Tomato, diced
1. Place the almonds in a small, dry skillet over medium heat. Toss occasionally until golden brown. Season with pepper and salt and set aside.
2. In a saucepan, heat the jelly and cinnamon over low heat until just melted. Add the butter and let it melt. Add the mango, papaya, banana and tomato; heat through. Keep warm.
3. Cook your chosen fish in your favorite way. Place the fish on a warm serving platter. Laddle lots of the warm fruit over the fish. Sprinkle the almonds on top. Easy!
Le’ala’a !! (Enjoy)