KITCHENAID KPFP850 - Manual (Page 43)

41
F
OOD
P
ROCESSOR
R
ECIPES
1 ⁄
2
cup loosely packed fresh
cilantro or parsley leaves
1–2 jalapeno peppers, cut into
halves and seeded
1 ⁄
2
cup jicama chunks
3 cups (about 1 lb.) fresh
pineapple chunks
2 seedless oranges, peeled and
cut into eighths
1 medium mango, peeled,
seeded and cut into chunks
1 tablespoon fresh lime juice
1 ⁄
8
teaspoon salt
Position multipurpose blade in work bowl. With processor running, add cilantro through
small feed tube. Process until chopped, 3 to 5 seconds. With processor running, add
peppers. Process until chopped, 3 to 5 seconds. Add jicama. Pulse 2 to 3 times, about 2
seconds each time, or until chopped. Add remaining ingredients. Pulse 3 to 4 times, about 2
seconds each time, or until chopped and mixed. Chill at least 1 hour to blend flavors. Serve
crackers or pita triangles with cream cheese topped with Tropical Fruit Salsa. Or serve with
grilled skewered shrimp.
Yield: 22 servings ( 1 ⁄
4
cup per serving).
Tip: May be made 1 to 2 days in advance and refrigerated.
Per Serving: About 20 cal, 0 g pro, 6 g carb, 0 g total fat, 0 g sat fat, 0 mg chol,
10 mg sod.
TROPICAL FRUIT SALSA