Pineapple and Cucumber Salsa with Mint

Name: Pineapple and Cucumber Salsa with Mint
Yield: Serves 12 (Makes about 3 cups)
Ingredients: 1/2 , large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups); 1/2 , medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup); 1 , small shallot, minced (about 2 tablespoons); 1 , serrano chile, medium, seeds and ribs removed, then minced (about 2 tablespoons); 2 tablespoons, chopped fresh mint leaves; 1/2 teaspoon, grated fresh ginger; 1 - 2 tablespoons, lime juice (from 1 lime); 1/2 teaspoon, Table salt

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Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV

SERVES12 (Makes about 3 cups)

TIME35 minutes

WHY THIS RECIPE WORKS

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...

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