Fruit Salsa
- 20m Prep Time
- 0sCook Time
- 20m Ready In
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About 3 cups We generally aren’t fans of fruit salsa, but we love this one. It avoids being overly sweet and has just enough spice to keep things interesting. It is wonderful with many things, but particularly with grilled or sautéed fish. We highly recommend adding the optional avocado.
Ingredients
- 1 ½ cups diced peeled mango, papaya, pineapple, peaches, or a combination
- ½ cup diced red bell pepper
- (1 large avocado, pitted, peeled, and chopped)
- 3 green onions, chopped, or ⅓ cup diced red onion
- ¼ cup coarsely chopped cilantro
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 garlic clove, minced or grated on a rasp grater
- 1 jalapeño, serrano, or habanero pepper, seeded and minced
- ¼ teaspoon salt, or to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 ½ cups diced peeled mango, papaya, pineapple, peaches, or a combination
- ½ cup diced red bell pepper
- (1 large avocado, pitted, peeled, and chopped)
- 3 green onions, chopped, or ⅓ cup diced red onion
- ¼ cup coarsely chopped cilantro
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 garlic clove, minced or grated on a rasp grater
- 1 jalapeño, serrano, or habanero pepper, seeded and minced
- ¼ teaspoon salt, or to taste
Let's Cook
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Step 1.
Combine in a large bowl: 1 ½ cups diced peeled mango, papaya, pineapple, peaches, or a combination; ½ cup diced red bell pepper; (1 large avocado, pitted, peeled, and chopped); 3 green onions, chopped, or ⅓ cup diced red onion; ¼ cup coarsely chopped cilantro; 2 tablespoons orange juice; 2 tablespoons lime juice; 1 garlic clove, minced or grated on a rasp grater; 1 jalapeño, serrano, or habanero pepper, seeded and minced; ¼ teaspoon salt, or to taste
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Step 2.
The salsa will keep, covered and refrigerated, for up to 3 days.
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