exotic apple salsa

How To Make exotic apple salsa

• 1

  Get a big mixing bowl ready.
• 2

  Peel apples and kiwis and dice both into small chunks. Place in bowl. Peel and dice orange, removing any seeds, and add to bowl.
• 3

  Dice the plums and tomatillos and add to bowl.
• 
  4

  Papaya: peel. Cut in half, lengthwise. Scoop out seeds with tablespoon and discard. Dice into small chunks and add to bowl.
• 5

  Finely dice onion, jalapeno and bell peppers (discard any seeds!). Add to bowl.
• 6

  Now give it all a good mix. Cover bowl and set in fridge while preparing the bittermelon:
• 
  7

  Bittermelon: Slice lengthwise (don't attempt to peel it... first of all, it is impossible. Second of all, the peel is edible!) Discard seeds by running tablespoon down the middle.
• 
  8

  Dice it. Now, taste it! Bitter, yes?! So, now you bring to a boil water with 1/4 cup sugar, 2 tablespoons honey, and 2 tablespoons vanilla: drop the diced bits into boiling water and let boil for 10-12 minutes. Drain in colander and drop the melon into another bowl of ice water. Set aside.
• 9

  Take salsa out of fridge. Dice up the tomatoes and cilantro and add to bowl, and also add the lime and lemon juice, and add a few dashes of salt, black pepper and at least 2 dashes of cayanne pepper. Mix.
• 10

  Drain your bittermelon. Add to salsa. Also add the rest of the honey. Mix and taste. Probably you will add some more dashes of salt, pepper and cayanne (this is a good salsa to make a little spicy). Refridgerate at least 3 hours before serving; better if overnight.
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