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.
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.
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.
Other Fruit Salsa Recipes:
- Spicy Pear and Cilantro Salsa
- Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa
- Corn, Cucumber and Cantaloupe Salsa
- Peach and Roasted Red Pepper Salsa
- Herbed Roasted and Raw Tomato Salsa with Olives
- Citrusy Mango Ginger Salsa
- Pineapple Mint Jalapeno Salsa
Tropical Fruit Salsa
- 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 or coarse salt to taste
- 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.
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