Mixed Fruit Salsa

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

• Mango Salsa
• Watermelon Salsa
• Pineapple Salsa
• Fire Roasted Salsa Negra (black salsa)

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