This Fruit Salsa Recipe is fresh, flavorful and perfect for summer! It goes well with both sweet and savory dishes and is great by itself as a side dish.
It’s been getting hot here lately and I’ve been craving all the fresh fruit. This Fruit Salsa Recipe satisfies all those cravings, but it’s also slightly savory so it goes well with so many different meals!
I see a lot of fruit salsa recipes that are more like fruit salad and they’re served with sweet cinnamon sugar chips. I do like that idea, but I think fruit also tastes great with some onion, garlic, lime juice and salt. Definitely don’t knock it till you’ve tried it!
Fruit Salsa Recipe Ingredients
- Pineapple – I used a fresh pineapple that I cut into pieces. If you want, you can use canned pineapple.
- Mango – I used one medium sized mango that I peeled, and then cut the fruit from the seed and diced up. I often see pre-diced mango sold at the grocery store, which would be a great option.
- Strawberry – Fresh strawberries add great flavor and color to this fruit salsa!
- Jicama – Jicama is actually a root vegetable, not a fruit, but it has a nice crunch and a slightly sweet taste so I thought it would go perfectly in this fruit salad and it was great! I bought some pre-diced jicama from Trader Joe’s and it worked great.
- Red Onion – I used red onion because I loved the purple color in this fruit salsa but white onion would work great too.
- Garlic – I used two cloves of minced garlic. I would recommend fresh garlic, rather than the pre-diced garlic for this recipe.
- Cilantro – Cilantro gives this fruit salsa a great fresh flavor! I like to use a big handful, but if you don’t like cilantro you could leave it out or substitute it with a different fresh herb, like mint or parsley.
- Lime Juice – I like to use freshly squeezed lime juice, rather than the stuff sold in the bottle, but either will work.
- Salt – To taste.
How To Make The Best Fruit Salsa Recipe
- Start by dicing up all your ingredients. I like to dice everything into fairly small pieces so that the fruit salsa resembles pico de gallo. I dice the jalapeño up a little smaller than everything else so no one gets a big bight of it.
- To a large bowl, add the chopped mango, strawberries, pineapple, jicama, red onion, jalapeno and garlic. Next, add a handful of chopped cilantro, lime juice and salt. Mix everything together, have a taste and add more salt if needed.
- Enjoy immediately or refrigerate up to 4 days. Serve with corn chips.
Recipe Frequently Asked Questions
- Is this recipe gluten free? Yes!
- Is this recipe vegan? Yes!
- Can I make this fruit salsa ahead of time? Yes, it is freshest when enjoyed immediately but can be refrigerated up to 4 days.
- How should this fruit salsa be stored? Store in an airtight container in the refrigerator.
- Can I use frozen fruit instead of fresh fruit? I would really recommend using fresh fruit for this recipe since it is all about the fruit. Frozen fruit will get soggy/soft when thawed out and won’t have the best texture.
- How should I serve this fruit salsa? I like to enjoy it with corn chips. It would even go well on tacos, or eaten by itself as a side dish.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Fruit Salsa Recipe
- Total Time: 20 minutes
- Yield: 10 1x
- Diet: Low Calorie
Description
This Fruit Salsa is fresh, flavorful and perfect for summer!
Ingredients
Scale
- 1 cup diced mango
- 1 cup diced pineapple
- 1 cup diced strawberries
- 1 cup diced jicama
- 1/2 medium sized red onion, diced
- 1 jalapeno pepper, seeded and diced
- 2 cloves garlic, minced
- 1/4 cup fresh lime juice
- Salt, to taste
Instructions
- Start by dicing up all your ingredients (jicama, pineapple, mango, strawberry, red onion and jalapeno). I like to dice everything into fairly small pieces so that the fruit salsa resembles pico de gallo. I dice the jalapeño up a little smaller than everything else so no one gets a big bite of it.
- To a large bowl, add the chopped mango, strawberries, pineapple, jicama, red onion, jalapeno and garlic. Next, add a handful of chopped cilantro, lime juice and salt. Mix everything together, have a taste and add more salt if needed.
- Enjoy immediately or refrigerate up to 4 days. Serve with corn chips.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: American
Hi, I think your ingredients list is missing how much red onion to put in!
Ooops, just added it! Thank you for letting me know! I used about half a medium red onion, diced.