Peppadew Fruit Salsa
Peppadews have been around quite a few years now, but they’re finally making their way into more and more dishes. I’ve used them in numerous recipes, even before I was blogging, because of their unique flavor profile. They’re smoky-sweet and vinegary with a piquant heat. They’re versatile and can be used like any pepper. For example, President Obama requested them at a State Dinner while visiting Israel, where they were stuffed with falafel (ingredients we’re familiar with in this family!). In this recipe though, I made a fruit salsa and served it over pan-seared tilapia. I used the fruit I had on hand, so use whichever ripe fruit you enjoy (or have handy). I hope this recipe and some of my others will inspire you to pick up some peppadews when you see them at your local supermarket!
- Mix all ingredients in a large bowl and refrigerate at least one hour. Serve with chips or over meat or seafood.