It never ceases to amaze me, just how delicious a piece of grilled fruit can be. The natural sweetness of the fruit mixes with the smokiness of the grill and it is truly delicious. Here is a modified version of our Mango Salsa made with grilled fruits, perfect for your next fish taco dinner, enjoy!
1 large slice of watermelon, keep rind on for grilling 2 large slices of galia melon, keep rind on for grilling 2 thick slices of pineapple 1 mango, sliced in large pieces 3 peaches or nectarines sliced off the pit 1 tomato, sliced thickly Oil for grilling ½ cup red onion, small dice 1 poblano pepper, grilled and skin removed 1 jalapeno pepper, seeded and minced 1/8 cup garlic, minced ¼ cup cilantro, minced ½ tsp chipotle powder or cayenne 1/8 tsp cinnamon 2 T agave syrup ¼ cup lime juice 1 T lime zest 1/2 tsp salt, or to taste
Rub the grill grates with oil to prevent sticking and spray or rub the poblano, the tomato and all of the fruit with oil before grilling. Grill the poblano until blackened, put into a plastic bag and let sit until the skin peels right off, remove seeds, chop finely and put in a large bowl. Grill the tomato and all of the fruit for about 3-4 minutes per side, cut the rinds off melons and chop everything into 1/2” chunks, add to bowl. Add all remaining ingredients stir gently and taste. Adjust seasonings.