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This salsa is the most juicy and sweet-savory combo of tropical fruits, including pineapple, papaya, and mango. It’s delicious with tortilla chips of piled on any grilled or roasted meat, fish or poultry. Try it on a burger, tacos,or a pulled pork sandwich. And then it was amazing piled onto Smoky Sweet Thai Grilled Flank Steak Salad, and served over a bed of fluffy white rice.

Bowls of chips and Tropical Fruit Salsa.

A while back, friends brought over a tub of a salsa like this from a fancy market, and the crowds went wild (really, it was the adults, to be candid).

The next week when making pulled pork sandwiches, it seemed like a reincarnation of that salsa would be just the thing to top off the sandwiches. Luckily the salsa tub had been washed and recycled into the container cabinet (everyone has one of those, right?), and the ingredients were listed right on there, making it easy to recreate. Once I didn’t have papaya, so I made it with extra mango, and it was no less pretty or delicious or much less tropical.

Spoon in a bowl of Tropical Fruit Salsa.

This Tropical Fruit Salsa will add color and flavor to anything it’s served with. Good with chips, on any grilled meat, fish or poultry.

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Bowl of Tropical Fruit Salsa on a table with a Budweiser.

Finely dicing the ingredients takes a bit more time, but results in a more styling salsa. Chopped, however, tastes just the same, and the colors are so exciting in this one, that no one is going to criticize your knife skills. If they do, no salsa for them.

I went through a fruit salsa phase (spurred directly by an article I was writing on—yes—fruit salsas), and there were quite a few that make encore appearances now and again.

Bowls of Tropical Fruit Salsa and tortilla chips.

Other Fruit Salsa Recipes:

Woman holding a tortilla chip with a scoop of Tropical Fruit Salsa.

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Tropical Fruit Salsa

5 from 2 votes
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 8 People
This will add color and crazy flavor to anything it’s served with.

Ingredients 

  • ½ cup finely diced or chopped pineapple
  • ½ cup finely diced or chopped mango
  • ½ cup finely diced or chopped papaya or additional mango
  • ½ cup finely diced or chopped red pepper
  • ½ cup finely diced or chopped red onion
  • 1 kiwi peeled and finely diced
  • 1 teaspoon minced jalapeno
  • 2 teaspoons minced cilantro optional
  • Juice of 1 lime
  • ¼ teaspoon red pepper flakes or to taste
  • Pinch cayenne pepper
  • kosher salt to taste

Instructions 

  • Combine everything in a bowl (sorry, lazy recipe writing, but that's what it is).  Serve. This will keep for 2 to 3 days in the fridge.

Notes

This Tropical Fruit Salsa is good with chips, on any grilled or roasted meat, fish or poultry, a burger, tacos, and dynamite on a pulled pork sandwich.  And then it was amazing piled onto Smoky Sweet Thai Grilled Flank Steak Salad, and served over a bed of fluffy white rice.

Nutrition

Calories: 29.3kcal, Carbohydrates: 7.08g, Protein: 0.53g, Fat: 0.18g, Saturated Fat: 0.03g, Sodium: 3.08mg, Potassium: 114.23mg, Fiber: 1.17g, Sugar: 4.98g, Vitamin A: 521.45IU, Vitamin C: 37.93mg, Calcium: 9.26mg, Iron: 0.11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Very refreshing salsa and lots of color for a pleasant presentation.Tastes even better than it looks

  2. Made this yesterday to go with the cilantro lime tilapia I was planning. It was excellent, so much so that my husband and started eating it before I made the fish.

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