Appears in Cook's Illustrated July/August 2005
Mushy and bland or just plain weird, most fruit salsas miss the mark. So how do you make a simple one with clear, refreshing flavor?
The first step in developing a great fruit salsa recipe was to determine which fruits worked best as a foundation—mango, pineapple, nectarine, and melon won. To boost the fruit’s tartness and tone down its sweetness, we added 1 tablespoon o...