Mango and Pineapple Salsa with Cilantro and Parsley

This mango and pineapple salsa with cilantro and parsley is a fruity and spicy salsa that goes perfectly with grilled tofu and vegetable shish kebabs.

Cilantro (fresh coriander): There is a wide range of opinions regarding the flavor of cilantro. Some people react to its intensive, slightly soapy aroma with symptoms ranging from aversion to nausea. According to Swiss statistics, 15 % of the allergic population reacts to cilantro. If you prefer, it is fine to simply omit this ingredient. You should realize, however, that it is the cilantro that gives this dish its exotic taste. There is no alternative that has a similar flavor. Flat-leaf parsley may look like cilantro, but it has a completely different flavor.

Fewer tears: There are a few tricks to reduce or prevent tearing completely when you are cutting onions. First, using a sharp knife reduces the number of cell structures that are damaged, which causes somewhat less of the irritating compound syn-Propanethial S-oxid to be released. Second, “cooling” the onions in the refrigerator (about 15 minutes is enough) helps to reduce the amount of acidic enzymes that are released into the air. Other methods include turning on the overhead vent for ventilation, chewing bread, or having a swallow of water in your mouth while you are slicing onions. The latter doesn’t work for everyone, but the main idea is to breathe through your mouth instead of your nose. Simply try out a few different methods to figure out which one works best for you.

Quicker variation: If you don’t have that much time, you can serve immediately instead of first refrigerating overnight (8–12 hrs). This does mean that the flavor won’t be able to develop as fully, but even letting the flavors meld for a short period of time can do the trick.