Mango-Cherry Salsa with Fresh Violas
April, 2003

Makes about 5 cups / This beautiful mixture is simple to make. It adds a wonderful flavor to grilled chicken or pork chops. For an elegant appetizer, serve it over mascarpone cheese alongside petit beurres or water biscuits.

2 cups fresh or frozen and thawed mango
2 cups fresh or frozen and thawed cherries
1/2 cup chopped green onions
1 small serrano chili, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 cup edible viola petals
Salt and pepper, to taste

1. Chop mango and cherries and place in a medium bowl. Add green onions, chili, cilantro, lime juice, and olive oil. Stir well to mix. Gently stir in violas. Season with salt and pepper. Chill, covered, for 1 hour. Serve at room temperature. Refrigerate remainder in a tightly covered glass jar.

Calories 29,Fat 1,Perfat 24,Cholesterol 0,Carbo 6,Protein 0,Fiber 1,Sodium 27