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Tropical fruit with roasted cumin seed

Published On: Apr 24 2012 03:01:35 PM EDT   Updated On: Oct 02 2014 05:55:25 AM EDT
Cutting fruit

National Mango Board

Makes 8 servings

This dessert offers a combination of flavors that brings together tart (lime juice), hot (black pepper), salty (salt), nutty (roasted ground cumin), and sweet (fruit).

Rather than dessert, it can also be served as an accompaniment to fish or chicken.

1 teaspoon whole cumin seed

½ teaspoon black peppercorns, crushed

½ teaspoon salt

1 medium pineapple, peeled and cubed

1 papaya, peeled, seeded, and diced

1 medium, ripe mango, peeled, pitted and diced

2 tablespoons fresh lime juice

Heat a small skillet over medium heat for about 2 minutes. (A hand held, palm down, about 4 inches above the bottom of the skillet, should feel warm.)

Add the cumin seed to the skillet and stir constantly for 1 to 2 minutes, or until the seed turns reddish brown and has a strong, nutty aroma.

Remove the seed from the skillet and let cool.

Grind the seed in a spice grinder or with a mortar and pestle. Stir in the peppercorns and salt.

Combine the pineapple, papaya, mango, and lime juice in a large bowl.

Stir in the spice mixture.

Refrigerate for 1 to 2 hours, or until chilled.