Short Cuts: You'll want to dance for this salsa

Salsa! No, not the flashy dance you see on the television show "Dancing with the Stars." I'm referring to the condiment you are greeted with at most Hispanic restau-rants.

I love it! Thank goodness the fitness gurus haven't taken it out of our diet.

Savory or sweet, salsa can be used to accent fish, pork or poultry. Or, serve it in a bowl for dip-ping tortilla chips and assorted fresh veggies. Topping off baked potatoes is another option. With summer upon us, today I'm focusing on recipes that incorporate fruit or fruit juice.

Mango salsa is currently quite popular and stands out as one of my favorites. Fruit juice-based salad dressings are flavor enhancing when used to dress cold shrimp salads, tossed fruit salads and anything with avocado. The recipe below includes only three main ingredients.

For a new take on frozen drinks, why not try this rum slush made in the blender with chunks of frozen watermelon? Pineapple juice adds natural sweetness but sugar may be

included for a sweeter finish. Sassy salsas, citrusy salads, or fruity slushes, enjoy them now for a sun-splashed summer!

MANGO SALSA

1 large mango, peeled and finely chopped

1 ½ tablespoons finely chopped fresh basil

¼ cup red bell pepper, finely chopped

1 ½ teaspoons cider vinegar

2 teaspoons lemon juice

½ teaspoon sugar

Optional: 1 jalapeno pepper,

seeded and finely chopped

Combine all ingredients in medium bowl. Mix well. Let stand at room temperature 30 minutes before serving or refrigerate for 24 hours. Makes about 4 servings.

PINEAPPLE SALSA

1 cup finely diced pineapple

¼ cup finely diced red pepper

1 serrano chili pepper, seeded and minced

¼ cup finely diced red onion

2 tablespoons fresh lime juice

2 tablespoon finely chopped cilantro

Pinch of salt

Combine all ingredients in small bowl and mix well. Serve immediately or refrigerate up to 2 hours. Makes 4 servings.

TANGY ORANGE DRESSING

½ cup orange juice

¼ cup lime juice

1 teaspoon rice vinegar

¼ teaspoon salt (optional)

Pinch of sugar

In a small bowl, combine all ingredients and blend well. Serve immediately. Makes 6 servings.

WATERMELON RUM SLUSH

1 (3 ½ pounds) seedless watermelon

¾ cup pineapple juice

½ to ¾ cup rum

1/3 cup lemon juice

Sugar to taste

Cut rind off watermelon, discard. Cut fruit into ½-inch chunks. Line a cookie sheet with plastic wrap and arrange fruit in a single layer. Freeze

until firm, about 1-2 hours. In blender, combine half of all liquid ingredients. Whirl to blend and gradually drop in half of frozen watermelon chunks. Puree until smooth.

Sweeten to taste and serve. Repeat steps to make a second batch. Makes about 6 cups.

OPTIONAL: Make frozen watermelon chunks ahead and store in freezer bag.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.