Notice: Trying to get property of non-object in /var/www/html/eads/ezine/2011/12/ca/custom.php on line 3
Sponsored Video

WestJet Vacations »
Tune in for a sneak peek of Los Cabos, Mexico.
3:00 min

Current Promotions

Cruise Promos »
Special Amenity Cruises
Sunquest »
Save per Couple & Child
Holland America »
Sail & Save Event
WestJet Vacations »
Compliments of Bermuda
Transat Holidays »
Enjoy the Transat Distinction Collection
Sunwing.ca »
Make Memories with Sunwing.ca
European Travel Commission »
Explore Europe with Discounted Prices!

Featured Hotel

St. Regis Punta Mita Resort
An experience that transcends ordinary travel, immersing guests in unsurpassed luxury.

Destination Tips

Mexico is home to one of the world's greatest ancient civilizations, the Mayans. Our favourite ancient sites:

Chichén Itzá »
Merida/Cancun
Teotihuacan »
Mexico City
Paleneque »
Chiapas

Home Destination
Spotlight
Insider's
View
2012
Cruising
Ship
Showcase
Soft
Adventure
Chef's
Recipe

Chef's Recipe

Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.


Spicy Pear & Tropical Fruit Salsas

(from A Taste of Elegance, Rudi Sodamin)
Yield: 1 Serving

A salsa is comprised of raw, cooked, or partially cooked ingredients brought together in such a way so that the overall flavor is harmonious even though each component can be tasted distinctly. Flavors and textures are meant to stand out in salsas, unlike in traditional sauces where cooking produces a more homogenous experience. Because of their fresh nature, salsas are best eaten the same day they're made.

Ingredients for Spicy Pear Salsa

Ingredients for Tropical Fruit Salsa

Yield: Approximately 3 cups

  • 2 firm but ripe Anjou or Bosc pears (about 1 ¼ pounds total), peeled, cored, and cut into ½-inch cubes
  • ½ cup finely chopped red onion
  • ¼ cup (about 2 medium) jalapeno, deseeded, deveined, and finely chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • ½ cup coarsely chopped fresh cilantro

Yield: Approximately 2 ½ cups

  • ¼ cup peeled, chopped pineapple
  • ¼ cup finely chopped mango
  • ¼ cup seeded and finely diced papaya
  • Zest and juice of 1 lime
  • 1 medium jalapeno, deseeded, deveined, and finely chopped
  • 1 red bell pepper, seeded and diced
  • ¼ cup chopped scallions
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped cilantro

Cut the preparation time by substituting drained canned pears for fresh.

In a medium glass or ceramic bowl, combine all the ingredients except for the cilantro and let stand at room temperature for 1 hour. Season with sea salt and pepper. Stir in the cilantro and serve immediately.

Any leftover salsa makes a terrific marinade for grilled shrimp.

In a medium glass or ceramic bowl, combine all the ingredients except the cilantro and let stand at room temperature for 1 hour. Stir in the cilantro and serve immediately.

Ensemble Travel Group

IMPORTANT: When booking, ask us for the appropriate supplier brochure for complete details and terms and conditions for your vacations and as well inquire about any possible past guest savings. Offers are space available and may be withdrawn at anytime without prior notice and are not combinable with other offers (unless stated otherwise). All prices, details and offers are subject to change. We are not responsible for errors or omissions.

Articles by Susan Milne

Ensemble Travel Group - Experience That Takes You Places

NEXT ISSUE: Alaska
Vol. 4, Issue 12