Tropical Fruit Salsa
Add some pop to grilled fish, seafood, chicken or beef with this super-quick and colorful salsa! What’s so fabulous about this recipe is you can change it up as you like depending on what fruits are available in your local area.
Yields: about 5 cups
Yields: about 5 cups
Ingredients
- 1 cup diced seedless watermelon
- 1 cup diced fresh pineapple
- 1 kiwi peeled and diced
- 1 large mango peeled and diced
- 1 medium cucumber peeled, seeded and diced (English have less seeds)
- 1 jalapeno diced or 2 tablespoons diced green bell pepper, optional
- 1 tablespoon diced red onion or green onion
- 1 tablespoon orange juice freshly squeezed if possible
- 2 teaspoons orange zest optional
- 1/4 cup fresh lime juice 2 to 3 limes
- 1 tablespoon lime zest
- 1 tablespoon chopped fresh Italian parsley or cilantro
Instructions
- In a medium bowl, combine all ingredients. Taste; adjust to your liking with additional lime juice or red or green onion, jalapenos, etc. if needed. Cover: refrigerate until serving time.
Notes
Make Ahead and Storage Tips: salsa may be prepared up to 1 day ahead. If needed, drain excess juice that has accumulated. Store leftover salsa covered in the refrigerator and use within 1 day.
Look for mangoes that are firm, yet have a little “give” when pressed with your finger. Be creative with your fruit choices! Papaya would add a taste of the tropics and melons such as cantaloupe and honeydew are always welcome summer flavors.
For another great MPM Dinner in a Flash, check out this recipe for Broiled Grouper with Tropical Fruit Salsa!
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