Maui Mango and Cucumber Pico de Gallo Recipe

Posted by mControl on September 23, 2011

So today is fresh from the farm, box day! It comes every Friday, like clockwork, from Kula Fields where local fresh produce is sourced from various farmers, packed into cooler boxes and delivered throughout Maui. Today the prettiest thing in the box are lush, local mangoes. Fleshy and ready to go. About 15 years ago, I used to belong to a similar sort of CSA that has long since been replaced by this more refined, user friendly, service. And while I am enjoying the low maintenance need of having to shop from local farmer markets to get our weekly veg, I do miss not being able to ‘choose’ what comes.

I got to choose to have NO conventionally grown produce. Sustainable, organic and above all, local. We’re committing to eating 50% local. And being vegetarian hasn’t hurt one bit! But I am sad that, in this age of tech, in the times we live in, on an island with tons of space to grow we import almost 80% of our food!!

The ancient Hawaiians used the moon to guide them on their daily paths. As each moon has a phase and a name, (Harvest Moon just passed us!), the Hawaiians didn’t even think in terms of days or years, simply in the phases of the moon. The moons will create the seasons. In knowing this the Hawaiians knew when to plant, when to harvest, and where and what to fish, enabling a wholly sustainable lifestyle to be enjoyed by all. A nurturing environment that waxed and waned with the moons.

We live in paradise. Paradise for insects and vegetables, tropical fruits and, I’m told, the best grass fed beef you can buy. Why then must we fly/boat in the majority of our foodstuffs? And like one of my tweethearts, @NonStopMari wondered, “Why can’t we find locally grown and made pasta!” Or something similar. And while she did have a wide range of twitter solutions offered up, (by some of the very best local eaters in and around town: @FunHiGuy, @makikigirl, @macrohawaii, @mikesumida, @trulyjoannies and @ryannamba), because everyone has an opinion about how to best ‘eat local’ or ‘keeping it slow’ (#Grateful me!) – the only thing that I could find that came close as a local product, was made on the Big Island – Mac-nut flour pasta, but even that contains imported semolina flour to fill it out. It’s just not good enough and I want to SHOUT OUT to all of the local farmers, all around the world… like the Who’s of Whoville! screamed, “We are here, we are here, we are HERE!”

I hear you. Bon Appetit!

Ingredients:

♦♦ 3 organic mangoes – peeled, seeded and diced
♦♦ 1 organic cucumber – peeled, seeded, and diced
♦♦ 2 jalapeno peppers, seeded and finely chopped
♦♦ 1 large sweet Maui onion, finely diced
♦♦ 2 cloves garlic, minced
♦♦ 1/3 cup chopped fresh cilantro
♦♦ 3 Tablespoons lime juice, or to taste
♦♦ salt and pepper to taste

Instructions:

1. Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper.
2. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Serve with chips or on top of a nice grilled fish. Works best with something ‘fleshy’. Think Albacore or Ono, (Wahoo).