The pineapple and the mango create a sweet base and, while the cucumber and daikon add their crispier textures and subtle astringencies. Meanwhile the pineapple also adds its own sharp notes, while the wine—not too much!—evokes a bit of the terroir of the tomato.
- 1 Ataúlfo mango, cut in small cubes.
- 1/3 red onion, diced small (1/4 to 1/2 cup)
- 1 clove garlic, crushed
- juice of 1 lime
- 1 small cucumber, peeled and diced (remove seeds if they are too large)
- 3 ounces daikon radish, grated (about 1/2 cup)
- 1/2 ounce fresh cilantro, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon red wine
- 1/2 cup crushed pineapple
1Combine all ingredients and let sit for at least 3 hours. Refrigerate after 2 hours.
2Precise measurement is probably not necessary, but if your mango is too small and you have too much daikon and cucumber, those tastes will begin to take over. Red or other radish can be substituted, but if so you probably need to use less than of the milder daikon. If it needs a little sweetness, try a tablespoon or two of freshly squeezed orange juice.