Vegetable Fruit Salad – Pico De Gallo

Clean, rinse and dry the bell bell pepper and cut into small cubes. Heat the oil in a frying pan and sauté the diced peppers in it for approx. 2 min until soft. Squeeze the lemon and the orange, add the juice and continue to steam for approx. 5 min. Blend the pan contents with a blender or in a hand blender, season with salt, pepper and the cayenne pepper.

Assess the chili pepper and remove the none. Wash, dry, chop very finely and stir into the puree. Cool the sauce and refrigerate until ready to serve.

Peel the pineapple and remove the hard stem. Cut the flesh into bite-sized pieces and arrange on a large platter.

Peel and rinse the carrots and cut diagonally into narrow slices. Peel the cucumber, cut in half, scrape out the seeds with a spoon. Cut the flesh into slices about 1 cm thick. Peel the mango. Cut the flesh around the core into small wedges with a sharp kitchen knife. Place everything decoratively next to the pineapple on the platter.

Rinse the mint, shake dry, pluck off the leaves and cut into strips. Before serving, pour the sauce over the fruit and vegetables and sprinkle with the mint.

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