![]() ![]() Let’s face it, fresh pineapples can be annoying. Pineapples – I often use a can of pineapple tidbits for many of my recipes that call for pineapples. However, in the real world, thaaat’s not always possible – or practical. For a salsa like this, you want to get all fresh ingredients. It’ll be so sweet when you do! Are There Any Shortcut Substitutions? Take one out and set it on the counter the day before you’re going to use it. So if you see them on sale but you’re not planning on using them for a few days, pick ones that are slightly under-ripe and stick them in the fridge for a few days. Tip – as with pineapples, mangoes can last a few days on the counter, a little longer in the fridge. It should have a pleasant mango or melon aroma. The flatter they are, the stringier they are. Typically, mangoes will turn more yellow as they ripen. Look for one that is green and red with some yellow. Color does come into play a little bit as well. You want one with a slight give with a gentle squeeze near the stem. Selecting a great mango is a similar process to selecting avocados, peaches, or plums. If you plan on using it using it a few days from now, get one that has a slight pineapple smell and let it ripen on your counter. Tip – when are you going to use the pineapple? If you’re going to use it today or tomorrow, go with one that has an prominent pineapple smell. This is the best way to pick a perfect pineapple! A ripe pineapple should have that distinctive pineapple smell at the bottom of the fruit. The pineapple should be firm with a slight give. Look for nice vibrant green leaves and body with a lighter color on the bottom. Usually by this point they are over-ripe. Where color comes into play is when they start to turn yellow. A really green pineapple might be perfectly ripe. Unlike many other types of fruit, pineapples don’t always change different colors as they ripen. Now, color really isn’t a huge indicator of ripeness. When selecting a pineapple, there’s really only 3 main indicators to look for in a fresh, ripe pineapple.įirst is color. But really, you don’t have to worry too much about making this salsa immediately as soon as you get home. The only finicky item is the fresh cilantro. Bell peppers can remain crisp and fresh for up to one week in the fridge, and the red onion can last a couple weeks as well, along with the lime. However, something really cool about this recipe, is that you can buy the mangoes and pineapple a bit under-ripe and be OK. I try to plan things out so that I will be using them within a couple of days. Pineapple Mango Salsa Choosing Your ProduceĪny time I’m making any type of salsa, I go straight for 100% fresh produce. ![]()
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