I consider salsa to be one of the basic food groups, you can’t beat it for explosive flavor and visual appeal… I crave new and exciting versions every season, and this mixed fruit salsa is my latest.
Back when this recipe was just a twinkle in my eye I had a hunch it would be wonderful, after all my Strawberry Salsa  is one of my all time favorites, and that also pairs the sweetness of fresh fruit with the spice of hot peppers. This stuff is awesome. It’s got all the hallmarks of a great recipe, in my opinion — it’s unusual, beautiful, healthy, versatile, and blow your mind delicious. I hope you try it, I know you’ll be thrilled.
more salsa favorites
I designed this spicy fruit salsa to go over grilled salmon, and we loved it, the juicy sweetness of the fruit with the heat of the jalapenos was perfect with the fish. But we all agreed that it has lots of other possibilities too, not only for grilled chicken or steak, but for tacos, and of course corn chips. I even spooned it over my roasted asparagus and it was fabulous. I think basically it’s going to go great with everything.
fruit salsa ingredients
Fruit Salsa is a great use for leftover fruit that accumulates in the spring and summer months. Remember also that lots of grocery stores sell half a pineapple so you don’t have to buy the whole thing. The fruit I used for this recipe:
- pineapple
- papaya
- strawberry
- blueberry
- blackberry
- raspberry
- white and pink grapefruit
- kiwi
- small red grapes
- pomegranate seeds
You can do this with a big variety of fruits like I did, or you can pare it down, but there are a few things to keep in mind. First, I made sure to chop my fruit in a small, even dice. If the pieces are too big it won’t ‘read’ as a salsa, and the flavors won’t mingle as well. I even cut the berries…it makes a big difference. Secondly, the only dressing this needs is a splash of fine vinegar — one that’s light so it doesn’t overpower the fruit. You might use a white wine, champagne, or sherry vinegar, but I love this orange blossom vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.
Choose most any fruit you like for the salsa, but I think firm, brightly flavored varieties works best,…no bananas, mushy pears, or watermelon please.
tips for making fruit salsa
- Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
- Chopping the fruit finely without bruising it is key, I use the Vidalia Chop Wizard to do it neatly and quickly.
- If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
- Very important: cut fruit does not keep well. I suggest making this salsa no more than an hour or so before you use it for the best, freshest results.
what we’re serving with mixed fruit salsa
- Crispy Crab Cakes Recipe
- Steak
- Salmon Packets
- Pork Tenderloin
- Salmon
- Fried Chicken Tacos
- Grilled Chicken
- Shrimp Cakes
- Baked Fish
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Mixed Fruit Salsa
Ingredients
- 1/4 cup strawberries, finely chopped
- 1/4 cup blueberries, halved
- 1/4 cup blackberries, halved or quartered
- 1/4 cup raspberries, halved
- 1/2 cup chopped papaya
- 1/4 cup finely chopped pineapple
- 1/2 cup chopped pink grapefruit, white grapefruit, or combo of both
- 1 kiwi, finely chopped
- 1/2 cup small red grapes, halved
- 3 tbsp pomegranate seeds
- 1/4 cup finely diced red onion
- 1 jalapeno, finely minced, (for less heat leave out the seeds and/or use less jalapeno)
dressing
- 2 tbsp mild vinegar, or more, if needed
Instructions
- Put everything into a bowl and add the vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.
So bright and light!
I love the way a light vinegar helps bring out the essential sweetness in fruit, without making it seem too sweet to use with a savory dish. I’m sure that’s amazing with the salmon.
That’s really what surprised me Anne, I worried that it would taste too much like a fruit salad, but it doesn’t.
That orange blossom vinegar sounds like the perfect complement for all the fresh fruits. Love this one — and I’ve got salmon in the fridge…
That vinegar is probably one of my favorite things in my kitchen 🙂
This salsa – yassss! I would end up eating this on pretty much everything!
Yes, yes, and more yes! Salsa is definitely a basic food group in my house as well, ha ha ha! This version looks spectacular, especially with the Orange Blossom Vinegar. Yum!
This looks so good! Yum! Would love to try your recipe – wonder how it would be with fish tacos. thanks for sharing. Your photos are always so colorful and appealing.
It would be so good with fish tacos, now you’ve got me dreaming about that! Thanks Bita <3
This looks so beautiful! And delicious!
This is just incredible! Perfect for anything on the grill, I can’t wait to try it!
Thanks so much, and I agree, it goes especially well with anything grilled 🙂
This looks like it could become a new summer staple for me. Major berry fiend here. And what wouldn’t it go with? Even alone, with a good tortilla chip, with that kick of jalapeno it’s got. Can’t wait to give that orange blossom vinegar a try, too. Farmers market here I come!
Actually Guy, I think I’d like to do an all berry version…thanks for the inspiration 🙂
Boy-o-boy I need this salsa in my life! Once again you pulled out an amazingly beautiful recipe. Have a great weekend! Sharing and pinning
We truly went gaga over this salsa, it’s going to be a summer staple here. Thanks Tricia <3
So lovely and so versatile for all kinds of dishes. Love the spicy hit!
My jalapenos were nice and hot this time, I’ve been finding that they aren’t always so spicy these days, and I was almost going to go with a hotter pepper like a Serrano or even a habanero. Thanks for stopping by Jennifer!