Pear Salsa

Pear Salsa

Fragrant chunks of crisp, Bartlett pear are tossed with sweet red onion, fiery bits of serrano chile, fresh mint and verdant cilantro.  This beautiful bowl of purple and green is then dressed in a simple mix of olive oil and lime juice.  Fresh, bright and SO yum, this recipe makes a lot of salsa, so make sure you have friends or family around to help you finish it.  I love to serve this up with some tortilla strips, but you could also spoon atop a seared piece of fish or mix in with steamed rice.

We’re all familiar with tropical fruit salsas like pineapple and mango, but really, you can use any type of fruit.  I’m getting a little giddy just thinking of the possibilities!  Apple and thyme salsa?  White peach and tarragon?  Berries and sage?  So many options!  What’s your favorite type of fruit salsa?  Continue reading for the recipe and share your thoughts below!

Pears and Red Onion

Firm underripe pears are the star attraction of this recipe.  An underripe pear is crisp and more acidic than its ripe counterpart.

Mint Chopped Pears

I’ll have to admit that I probably could have chopped the pears into smaller bits.  This salsa was certainly tasty, but a little tricky to eat.  Go for a smaller dice similar to the red onion.

Pouring Liquids

5.0 from 2 reviews
Pear Salsa
 
Adapted from here.
Author:
Recipe type: Condiment
Serves: 6 - 8
Ingredients
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice, plus more to taste
  • Sugar
  • Kosher salt
  • Freshly ground black pepper
  • 4 underripe pears, chopped (see note above)
  • 1 medium red onion, chopped
  • 1 serrano chile, seeded and minced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
Instructions
  1. In a small bowl, combine olive oil, lime juice and pinch of sugar, whisking to combine. Season well with kosher salt and black pepper. Set aside.
  2. Combine pears, red onion, serrano chile, cilantro and mint in a large bowl. Dress with olive oil-lime mixture. You may not use all of the dressing. You want to contents of the bowl to be just well coated. Season to taste with additional kosher salt, black pepper and lime juice. Save extra dressing for another use.

Related articles and recipes:

Orange Chicken Skillet with Winter Fruit Salsa

Crab Cake Sliders with Pineapple Kiwi Salsa

Roasted Squash with Apple Salsa

Raspberry Salsa

Peach Salsa Recipe

Comments

  1. Jorge says

    Can’t wait to try this! I am imagining the underripe pear to be like a sweet cucumber. And apple and thyme? Count me in for that one!

  2. says

    I have to say I’ve never met a salsa I didn’t love. Your idea of using under ripe pears is brilliant, my mouth is watering just thinking about them. I just finished making a pineapple salsa for some mahi mahi for dinner tonight, and it has similar flavors to yours.

  3. says

    I love under-ripe pears. I actually eat them like apples sometimes. Some people think they taste fibrous and woody but I love the texture. I bet this salsa is crazy good! BTW random aside but if you see persimmon any where around, LMK! I have been to like 10 groc stores for a month, and nothing. I know the season is not at it’s peak but just a random thing if you see any, tell me. I will buy them all!

    • Brandon Matzek says

      Thanks Averie! Yeah, the texture works well with this salsa. Don’t laugh… but have you tried Costco? They usually carry flats of fuyus this time of year. I haven’t been over there in a couple of weeks, so I’m not sure if they still have them. Maybe try calling first?

  4. says

    Hi Brandon – sounds lovely, I think I would like it over pan-seared sole.
    I made some salsa with persimmon earlier in the month. Can’t go wrong with delicious fresh fruit. Pears make a perfect winter salsa…
    LL

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