By Pat Brockenborough

Bette Burruss and husband Bill Gary lll are a busy couple during the boating season.

As owners of Green Turtle Bay Resort near Grand Rivers, their summers are occupied with management of their bustling operation, which includes boat moorage and yacht sales, boat rentals, condo sales and rentals, two restaurants, a conference center, and a health club.

When things slow down, so do Bette and Bill. They travel to Punta Gorda, Fla., where their 36-foot sailboat is moored. They sail it to Fort Lauderdale, have it transported to Martinique, and cruise in the warmer climes of the Caribbean. They have been sailing among the islands for the past three winters. If sailing is not their first love, it certainly is right up there.

"We've been sailing since the day we met 20 years ago," Bill said.

While at sea, they often enjoy meals prepared on their boat. A specialty is pork loin, which Bill cooks on a grill, with Bette's Mango Salsa, made with ingredients found in the Caribbean islands.

"It has evolved over a long time,” Bette said of her recipe. While food shopping in island ports, she would seek knowledge from sellers at food stalls.

“They would tell you what to put in it with mangoes and what was available in the markets,” she explained.
What were the ingredients these women used?

“Honey is what makes it different from most salsas that are Mexican in nature,” she explained. “They make salsas according to what is grown in the islands.”

Mango Salsa can be served with beef, pork, chicken or fish. The Posh writer and photographer team was invited to experience the taste of Bill’s grilled pork tenderloin with Bette’s Mango Salsa, and it was a winner. Paired with it was Pinot Noir wine, which Bette makes under her own label.

Bette marinated the pork loin in a mesquite-flavored marinade; then, grillmeister (if that is not a legitimate term, we just invented it) Bill grills the tenderloin for seven and a half minutes on each side over medium heat. It’s that simple.

“I try to get it a bit charred on the outside,” he explained, “and medium rare on the inside.”

Mango Salsa 1 mango, chopped 1/3 cup chopped sweet red pepper 1/3 cup chopped purple onion 1/3 chopped tomato 1 tablespoon each chopped cilantro, basil, mint, parsley or a combination (more to taste) 1 chopped jalapeno, seeds removed 1 tablespoon lime juice 1 1/2 to 2 tablespoons wine, rice or balsamic vinegar, rice preferred Minced garlic to taste Hot sauce according to taste and preference 1 tablespoon honey 2 pinches chili powder 1 teaspoon lime zest 1 teaspoon grated ginger 1 1/2 teaspoons olive oil

Combine ingredients. Allow to sit for an hour. Adjust seasonings and spices according to taste and preference. May be refrigerated for a few days.