2/3 cup chopped ripe tomato
1/3 cup chopped honeydew melon
1/3 cup chopped fresh pineapple or
1 8 oz. can crushed
1 pineapple, drained
1 tbsp finely chopped fresh
1 cilantro
3 tbsp fresh lime juice
1 tsp olive oil
1/4 tsp salt
Directions
In small bowl, combine all ingredients; mix well. Cover with plastic
wrap; let stand at room temperature 15 minutes. Serve as a relish for
grilled fish or meat. Makes 1 1/4 Cups
Servings: 1 servings
Chunky Tomato-Citrus Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Tomato
The History of Recipes
We can track the history of written recipes way back into distant history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the ancient chefs were skilled in the use of a wide range of herbs, including some that we all recognise like thyme, rue and asafoetida. Later on, there were a couple of interesting cookery books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the indian curry that appears on menues today, but rather descriptions of the types of food eaten by the rich. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like parsley and basil. These new spices and herbs was responsible for an outbreak in recipe books, some of which still exist in academic collections. For the next few years, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Even so, it was during the 1800s that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chunky Tomato Citrus Salsa recipe.
