This tropical fruit salsa is sweet, zesty, and everything you love. Scoop some up with baked tortilla chips or use it as a topping for chicken or fish. Either way, and we know you’ll think it’s delicious! Our Tropical Fruit Salsa uses a few different types of tropical fruits, but feel free to make changes, depending on what is in season. For example, substitute a can of unsweetened pineapple chunks (drained) for fresh pineapple, and nectarines make an excellent substitution when mangoes aren’t available.
Looking for a sweet treat? Try serving a batch of Tropical Fruit Salsa with our Whole Grain Cinnamon Pita Chips.
Yields: 4 servings | Serving size: 1/2 cup | Calories: 83 | Total Fat: 0 gm | Saturated Fats: 0 | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 181 mg | Carbohydrates: 21 gm | Dietary fiber: 3 gm | Sugars: 14 gm | Protein: 1 gm| SmartPoints: 4
- 1 cup finely diced firm, ripe mango (1 to 2 peeled and pitted mangoes)
- 1-1/2 cups finely diced pineapple (about 1/2 pineapple, peeled and cored)
- 1 cup finely diced jicama or Granny Smith apples (about 1 jicama or 2 apples)
- 1 cup cucumber, (about 1 cucumber, peeled and diced)
- 2 tablespoons finely chopped jalapeno (about ½ jalapeno, seeds removed)
- 1 garlic clove, minced
- 3 tablespoons finely-chopped red onion or 3 tablespoons sliced scallion greens
- 4 tablespoons freshly squeezed lime juice (about 2 limes)
- 1/4 teaspoon sea salt
- 2 tablespoons finely-chopped fresh mint leaves (optional)
- ¼ cup finely-chopped fresh cilantro or parsley
- Combine all of the ingredients together in a large bowl, stirring well. Serve immediately. Salsa can also be stored in an airtight container for up to 3 days in the fridge.
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