About a month ago, I signed up for the first annual Food Blogger Prop Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com. I sent a box of props to a food blogger and received a box in return.
If you spend any time photographing food, then you know how important props are. The right dish, place mat, or prop can make an otherwise drab photo unforgettable. I still have so much to learn about food photography, but I am enjoying the trial-and-error stage.
And getting a fresh box of props in the mail certainly won’t hurt the creative process.
I was beyond excited to receive my box in the mail. I didn’t know who or where it would be coming from. To my pleasure and surprise, my box came from blogger that I already follow: Maya from Alaska From Scratch. Lucky me!
(If you’re curious, I sent my box of props to Bobbi from Bobbi’s Kozy Kitchen.)
Included in my box was a fun assortment of items that I can use for photo styling:
- A bamboo bowl (which I used when photographing this banana salsa)
- A piece of fabric with a pretty bird pattern
- A piece of burlap
- A red and black bowl/plate set
- A small plate with a leaf print
- An empty jasmine tea bin
Thank you so much Maya! I enjoyed getting this eclectic mix of props from you – all the way from Alaska! I will put them to good use.
About the Salsa
I threw together this quick and easy salsa recipe for a Father’s Day get-together. Bananas are one of my favorite go-to ingredients for budget cooking. Awhile ago, I posted a recipe for a fruit salsa containing grapes. I thought I would try a similar recipe with bananas.
The salsa was fresh, slightly sweet and just a little bit spicy. Although I photographed the salsa with plantain chips, I think I prefer tortilla chips. The salty chip contrasted nicely with the slightly sweet fruit salsa. Give this recipe a try for your next summer potluck, or try using it as a topping for grilled chicken or fish tacos.
Spicy Banana Salsa Recipe
Yield: 1 1/2 cups spicy banana salsa
Prep Time: 15 min
Avoid using ripe bananas for this recipe. If you use a banana that is too soft, the salsa will end up mushy. For best results, look for a slightly green banana.
1 large sweet red pepper, chopped
1 jalapeño, seeded and finely chopped
4 green onions, chopped
1 shallot, finely chopped
1 small piece of ginger, grated
1 tablespoon brown sugar
2 teaspoons olive oil
2 bananas (see notes above)
Juice from 1 1/2 limes
Pinch of salt
Combine red pepper, jalapeño, green onions, shallot, ginger, brown sugar, and olive oil in a small mixing bowl. Chop bananas into bite-sized pieces. Place in a separate bowl. Pour lime juice over bananas and toss to coat. Add bananas to the rest of the ingredients. Add salt to taste. Serve within an hour with plantain chips or tortilla chips.