Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise

I’m a crazy-lucky gal, living in tropical Florida. With the abundance of fruits all year round, we don’t do much canning or preserving here. I’d much rather just have the juicy, real deal! Plus, I have lovely friends like Elise who lovingly carried jars of her special preserves to the Bahamas so that I could bring them home and enjoy with my morning toast.

With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy.

So what to do with imperfect fruit? Slightly cook them for a warm, tropical fruit salsa, Floribbean style. Yeah, it’s a dumb name, but restaurants here use it all the time. It basically means Florida + Caribbean style, if you haven’t guessed already. These days, it really just refers to a tropical dish.

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