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I love this salsa! It is a bit sweet, but I think it will be perfect on my Jerk Chicken! Served with Jerk Chicken, Rice Verde, and Caribbean Coleslaw.

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fyrfli February 29, 2012

Prepared for an international feastival. Paired with Carribbean Jerk Chicken (Caribbean Jerk Chicken). Was delicious prepared just as written. I used fresh young coconut.

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Blue Plate Special September 28, 2009

This was probably one of the best fruit salsa's I have ever made...great flavor

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CIndytc June 16, 2008

Awesome fruit salsa recipe. I totally cheated and used canned fruit as good, fresh fruit isn't always available this time of year. I felt like just a little something was lacking, so I added 1 seeded and diced jalapeno, a tablespoon or so of vinegar to give it a little punch, and a teaspoon of cumin and cayenne pepper. I was skeptical about the rum (had a bad run-in with the Captain back in college), but it actually complements the flavor of the salsa nicely. Thanks for sharing! A nice complement to Simple Caribbean Jerk Chicken.

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jpknight22 April 22, 2008

Super, everyone loved it and we had never had a fruit salsa before. Made it for a caribbean dinner with "simple Jerk Chicken" (not sure of the recipe number), "classic black beans and rice" and fruit kaboobs with cool whip for dessert along with a punch, a very caribbean theme. added 1 hot pepper diced small to the mix and the heat wasn't much, just mild even the kids ate it

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kel-Cie T June 03, 2007

Great salsa! I enjoyed this very much, but I thought that it needed an extra kick of "heat", which I added with a dash of cayenne pepper. I will definitely make this again. Eating this was like a form of escapism for the taste buds; I had fun pretending that I was sitting on a Caribbean beach rather than in my kitchen in rainy London. A keeper! Thanks.

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Shannon Cooks May 19, 2007

I live in the Caribbean and this is by far the best salsa I have heard of so far.

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lou_seb869 January 14, 2007

This was really good! The combination of ingrediets was really good!! I served this with chicken cooked on my farberware. Thanks for posting

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kzbhansen March 22, 2006

Had this with dinner and DH loved it, by itself and in the Reggae Wraps. I did not have any rum so used rum extract. Also, did not use any salt. I used only 1/2 a papaya and that was bordering on too much. I think the papaya measurement should be given in cups or weight as sizes of papaya vary greatly. This might also benefit from being strained before serving. We tried this on tortilla chips but didn't think it worked as a combination since the chips are too salty for this cool, refreshing salsa. Better to eat by itself or over chicken, etc.

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Ducky March 19, 2006

A refreshing salsa, indeed Just one point, chef. I would suggest you be more definitive with sizes of papaya, mango and bell pepper. These ingredients are available in different sizes.... and found the (medium) sizes I used yielded more then 4 cups...minor point, however. Great flavour. Full marks Chef... thank you for a wonderfully refreshing salsa...

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TOOLBELT DIVA March 19, 2006
Yo Ho Ho and a Bottle of Rum Caribbean Salsa