March 29, 2011| Issue 342
Celebrate the Spring with Cherries
Cherry Salsa
Here in Washington, DC nothing marks the spring season quite like the Annual Cherry Blossom Festival. Join in the festivities without the commute by making this spicy-sweet condiment that's perfect for lean chicken, turkey or white-fleshed fish. It also makes a great spread for whole-grain crackers. Cherries are the star here with their beta carotene, which may play a role in protection against esophageal cancer. Additional studies have shown that cherries are a source of anthocyanins, a phytochemical that is credited with giving the fruit its notable red hue and recognized for its antioxidant power.
Print the MS Word document | Print the PDF
|
|
Makes 8 servings, 2 Tbsp. each.
Per serving: 15 calories, 0 grams of fat (0 g saturated fat), 4 g carbohydrates, 0 g protein, 1 g dietary fiber, 0 mg sodium.
|
 |
- 4 Tomatillos, chopped*
- 1 Tbsp. water
- 3 small scallions, green and white parts separated, thinly sliced
|
- 1 tsp lemon juice
- 1 cup dark sweet cherries (frozen or fresh), pitted, chopped*
- 1 pinch of ground black pepper or 1/8 tsp Tabasco sauce
|
|
| |
Directions
- In nonstick skillet, heat tomatillos with 1 tbsp. of water for approximately 3 minutes.
- Add scallion whites and cook one minute. Add lemon juice, cherries and pepper and cook additional minute. Remove from heat; add scallion greens.
- Refrigerate for at least one hour.
- If using with poultry or fish, bring to room temperature or reheat before serving.
- *Tomatillos and cherries can be chopped (separately) in a food processor.
|
|
|
