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Mango, specifically green mango. You'll get a similar texture, some tartness, and it is already a widely used thing in salsas. You could easily pick how tart you want it by switching to s slightly riper Mango. https://www.google.com/search?q=green+mango+strawberry+salsa&oq=green+mango+strawberry+salsa&aqs=chrome..69i57j33.4770j0j7&sourceid=...


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Kiwi. Don't knock it until you try it. It will have a similar acidity and texture to pineapple. Use ripe kiwi and maybe a touch extra lime juice!


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Your pineapple in a salsa is going to add some sweetness, a lot of acidity, and crisp chunks that will be important to the texture. While other tropical fruits would be have the sweetness and interesting flavor, I can't think of anything that adds the acidity and texture. When ripe, mango and guava are quite soft and although there are delicious mango ...


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What you’re asking is, I believe, called “Çağla” in Turkish. Çağla can either be, as others said, green (unripe) almonds and also unripe apricots as well.


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Those are called "green almonds". Green almonds are the unripe fruit, shell, and nut of the almond tree. The word "almond" refers to only the ripe nut, contrary to what other answers say here.


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In order to preserve your custard applies I would suggest canning them since you have already frezing it. It does lose it's freshness to an extent, however, the shelf life would last longer. Canning is also a good method as is can use vacuum sealed packaging which restricts air into the packaging which is what causes micro-organism growth an multiplication.


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