This salsa was featured in my Smoked Spanish Paprika and Cumin Spiced Barbecue Shrimp recipe. The only hard work with this recipe is chopping and slicing the ingredients going into the salsa. The easy part is that you just combine all of the ingredients together, refrigerate it, and take it out when you’re ready to use it.

Ingredients
1 Whole Mango
1 Whole Avocado
1/2 Red Onion
1 Kiwi
2/3 Cup Pineapple Juice
Salt
Pepper

Steps
Start by slicing the avocado. I find it easier to cut the avocado vertically and opening it to remove the seed. Take a spoon and scoop the meat out of the avocado. Now it’ll be easier for you to work with. Slice the avocado into strips.

Approach the kiwi with the same spoon scoop method, but instead of slicing, chop the kiwi.

Cut the mango next by slicing it vertically down by its seed. Slice the open face of the mango making a square pattern. Once you have this square pattern going, take a spoon to scoop the meat out.

Go ahead and chop the onion.

Combine the ingredients in a large bowl. Next, add in the pineapple juice. Season the salsa with a teaspoon of salt and pepper. Carefully toss the ingredients together and refrigerate it when you’re done.

Continue Reading » Mango Avocado Salsa

Yesterday afternoon I went cherry picking at Chavez U-Pick Cherries in Brentwood. It was a warm sunny day and great to be outdoors. Being at the farm allowed you to pick out your own cherries. This way, you can try to look out for the more sweeter ones. The best part is, you’re supporting a local farm and having fun at the same time.

The cherries cost us $2.50 a pound. We bought about seven pounds. They are absolutely sweet, plump, and juicy. When we got home, I wanted to try to make a simple dessert with the cherries. Besides Egg Custard Pies, I don’t do much baked desserts. So, I went came up with a basic dough that is similar to Polvoron. Polvoron is a Filipino pastry treat that is made with flour, sugar, butter, and milk.

Continue Reading » Baked Cherry Crumble

While on my trip in the Philippines, I picked fresh ripened star apples from my back yard. This fruit has a texture of a very creamy mango.

Look at the sweet purple and white flesh.

You can eat the fruit plain, but I like making a quick refreshment out of it. Just take the flesh from the apple and mix it with ice, milk, and sugar. Simple!

To start the New Year off, we wanted to make Crema de Fruita. It is a Filipino cake that can be enjoyed throughout the year. What better way to start off a New Year with this…

Graham Crackers and Mangos

Back in the Philippines our family used graham crackers for this this. They were easier to use and more readily available. Sometimes we just didn’t have time to bake a layer of sponge cake. If you do, you can substitute sponge cake or even pound cake for this recipe.

Continue Reading » Crema de Fruita – Filipino Fruit Cream Cake