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.
Tropical Fruit Salsa
- 1 cup mango firm-ripe, 1 to 2 peeled, pitted, and finely diced
- 1 1/2 cups pineapple about 1/2 pineapple - peeled, cored, and finely diced
- 1 cup jicama finely diced (about 1 jicama) or Granny Smith apples (about 2 apples)
- 1 cup cucumber about 1 cucumber, peeled and diced
- 2 tablespoons jalapeno about 1/2 jalapeno, seeds removed and finely chopped
- 1 garlic clove minced
- 3 tablespoons red onion finely chopped or 3 tablespoons sliced scallion greens
- 4 tablespoons lime juice about 2 limes - freshly squeezed
- 1/4 teaspoon sea salt
- 2 tablespoons mint leaves fresh, finely chopped (optional)
- 1/4 cup cilantro fresh, finely chopped 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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