(NAPSA)—It’s summerand the markets are bursting with colorful summer fruits and vegetables: everything from red bell peppers and crisp asparagus to hot jalapeno chilies and juicy pineapples. But there’s nothing like the exotic, luscious flavor of mango to bring the sunny taste of the tropics direct to your tabletop. It’s no wonder mangos are one of the world’s most popular fruits. Take advantage of the summer asparagus 4 to 7 minutes or until tender-crisp (or steam with % cup water in covered to bring out the natural, tantaliz- just until tender). grilling season by using koshersalt ing flavors of fruits and vegetables. In the following recipe—Diamond Crystal Kosher Salt’s unique structure—which makesit considerably lighter than table salt— allows it to adhere well to the temperature is 165 F. Grill skillet for 4 to 7 minutes or 3. Serve pork chops and asparagus topped with mango chutney and garnished with reserved red pepperstrips. 8 servings meat while heightening the sumptuous, good-for-you taste of the mango chutney in this spicy/sweet Now that grilling season is in full swing, here are a few tips for grilling with summer fruits and Mango Chutney Chops With Asparagus SummerGrilling Tips Be organized—Haveeverything you need at grill side before ingredient combination. 1 red bell pepper 4 mangospeeled, pitted and sliced 10 fresh pineapple chunks (about 1 inch) with 2 tablespoons juice % cup brown sugar, packed 2 tablespoons Diamond Crystal Kosher Salt 2 tablespoons cider vinegar 1 tablespoon ginger root, peeled and chopped 1 jalapenochili, seeded and chopped 8 boneless pork chops(%- to %-inch thick) vegetables. you start; measure ingredients ahead of time; do any necessary chopping and slicing; and have a serving plate at the ready. Use extra fruits and veggies —In addition to your entre, create inventive side dishes using fruits or veggies you have on hand. Wrap in aluminum foil or use skewers of chunked pineapple, mangos, yellow squash, zucchini, cherry tomatoes or eggplant. Brush with olive oil, season with Diamond Crystal koshersalt and grill along with the rest of your meal. 1 bunch asparagus, trimmed Keep it clean—There’s nothing less appetizing than grilling on dirty, old bits of burnt food 1. Chop one-half of red pepper, cut remaining half into oil the grate before placing the thin strips for garnish and set aside. In large skillet, combine mangos, chopped pepper, pineapple, brown sugar, salt, vinegar, ginger root and chili. Bring to a boil; reduce heat and simmer 30 minutes. 2. Meanwhile, grill or broil pork chops over medium- high heat, or 4 to 6 inches from broiler, for 5 to 7 minutes per side or until internal stuck to the grate. Keep it lubricated—Always food onit. Turn, don’t stab—Use tongs or a spatula. A fork will drain flavor-rich juices. Keep it covered—Keep the grill covered and resist the temp- tation to peek. Give foods a rest—Nearly everything you grill will taste better and be juicier if you let it stand for a few minutes before serving. Sources: Diamond Crystal Kosher Salt; The National Mango Board; cdc.gov; foodfit.com
