Tropical Fruit Salsa

This will add color and crazy flavor to anything it's served with.

fruit salsa, salsa, summer, tropical fruit salsa
Serving Size: 6 to 8

Tropical Fruit Salsa / Photo by Cheyenne Cohen / Katie Workman / themom100.com

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.

Tropical Fruit Salsa / Photo by Cheyenne Cohen / Katie Workman / themom100.com

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.

Tropical Fruit Salsa / Photo by Cheyenne Cohen / Katie Workman / themom100.com

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.

Tropical Fruit Salsa / Photo by Cheyenne Cohen / Katie Workman / themom100.com

Other Fruit Salsas:

 

Tropical Fruit Salsa / Photo by Cheyenne Cohen / Katie Workman / themom100.com

This tropical fruit salsa was recreated from a salsa bought from a fancy market. Good with chips, on any grilled or roasted meat, fish or poultry.

Tropical Fruit Salsa

Print

  • 1/2 cup finely diced or chopped pineapple
  • 1/2 cup finely diced or chopped mango
  • 1/2 cup finely diced or chopped papaya (or additional mango)
  • 1/2 cup finely diced or chopped red pepper
  • 1/2 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
  • 1/4 teaspoon red pepper flakes, or to taste
  • Pinch cayenne pepper
  • Kosher or coarse salt to taste

1. 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.

This tropical fruit salsa was recreated from a salsa bought from a fancy market. Good with chips, on any grilled or roasted meat, fish or poultry.

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