Description
This fresh fruit salsa combines juicy pineapple, ripe mango, crisp peppers, and zesty lime for a flavor explosion in every colorful bite. Ready in just 15 minutes with simple chopping and mixing, this salsa is incredibly versatile and perfect for everything from game day to backyard barbecues.
Ingredients
1 fresh pineapple, diced (about 2 cups)
2 ripe mangos, diced
1 red bell pepper, finely diced
¼ cup red onion, finely diced
1 jalapeño pepper, seeded and minced
½ cup fresh cilantro, chopped
Juice of 2 fresh limes (about ¼ cup)
¼ teaspoon sea salt
Instructions
1. Cut off the pineapple top and bottom. Stand it upright and slice off the skin in downward strokes.
2. Cut the pineapple lengthwise into quarters, then cut away the core. Dice the flesh into small, bite-sized pieces.
3. Slice both sides off the mango pit. Score the flesh in a crosshatch pattern without cutting through the skin.
4. Turn the mango inside out and cut off the cubes. Keep pieces small and uniform for easy scooping.
5. Finely dice the red bell pepper, red onion, and jalapeño. Remove jalapeño seeds for mild heat, or leave some in for extra kick.
6. Chop the cilantro roughly, using both leaves and tender stems for maximum flavor.
7. Combine all chopped ingredients in a large bowl. Squeeze fresh lime juice over everything and sprinkle with salt.
8. Toss gently to coat everything with lime juice. Let sit for 5-10 minutes to let flavors meld, then serve.
Notes
Choose ripe fruit for best flavor. Pineapple should smell sweet at the base, and mangos should give slightly when pressed.
Use fresh fruit rather than canned for best flavor and texture. Canned fruit is too soft and watery.
Store in an airtight container for up to 3 days. The salsa will release liquid as it sits. Just drain excess before serving.
For spicier salsa, leave some jalapeño seeds in or add a second pepper.
Pat fruit dry with paper towels if super juicy to prevent watery salsa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Chopped
- Cuisine: Mexican