Tropical Fruit Salsa
Your New Go-To for Brightening Up Any Dish!
Hi! I’m sorry you haven’t heard from me in a couple of weeks. I took some time to soak up quality family time. As a wellness page, I believe unplugging to be present is essential. Anyway, I’m back, feeling refreshed, with lots of fun (and informative) content coming your way!
As the days grow longer, those summery foods start calling my name. If you’re looking to brighten up your meals with a burst of color and flavor with minimal effort, this Tropical Fruit Salsa is about to become your new go-to! I first whipped this up on a whim with leftover pineapple and papaya, and now it’s a kitchen staple. You could use mango—especially since they’re so good this time of year! It’s fresh, zesty, and versatile—you can spoon it over salmon, blackened fish, shrimp, tacos (fish, shrimp, chicken, or pulled pork), chicken (BBQ, blackened, grilled, or jerk), or even a juicy pork tenderloin or pork chops. Prefer it as a snack? Grab some tortilla or plantain chips and dig in! The best part? It’s super easy to make and customizable to your family’s taste.
This salsa is sweet, savory, and tangy all in one bite. The pineapple and papaya bring a tropical sweetness, the red bell pepper and red onion add crunch and a savory bite, while the cilantro and lime juice tie it all together with a fresh, zesty finish. If you like a bit of heat, toss in a jalapeño or Fresno chili for a spicy kick. I also love adding avocado for a creamy twist, but make sure to stir that in right before serving to keep it fresh.
Why It’s Good for You:
This salsa isn’t just delicious—it’s packed with nutrients! Pineapple and papaya are rich in vitamins A and C for immune support, red bell peppers offer antioxidants, red onions provide heart-healthy quercetin, and cilantro adds a detox boost. Lime juice brings a touch of vitamin C, and optional chilies can rev up your metabolism with capsaicin. It’s a guilt-free way to add a lot of flavor to almost any dish!
Tropical Fruit Salsa Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: About 4 cups
Ingredients:
1 cup fresh pineapple, diced into small cubes
1 cup fresh papaya, diced into small cubes
½ cup red bell pepper, finely diced
⅓ cup red onion, finely diced
¼ cup fresh cilantro, finely chopped
Juice of 1 lime (about 2 tablespoons)
½ teaspoon sea salt (or to taste)
Optional: 1 jalapeño or Fresno chili, seeds removed and finely diced (adjust to your heat preference)
Optional: 1 ripe avocado, diced (add just before serving)
Instructions:
Prep the Ingredients: Dice the pineapple, papaya, red bell pepper, and red onion into small, uniform cubes for a cohesive salsa texture. Finely chop the cilantro and, if using, the jalapeño or Fresno chili (remove the seeds if you prefer less heat).
Combine: In a large bowl, add the diced pineapple, papaya, ½ cup red bell pepper, ⅓ cup red onion, and cilantro. If you’re adding the jalapeño or Fresno chili, toss it in now.
Season: Squeeze the juice of one lime over the mixture, then sprinkle in the salt. Stir gently to combine all the flavors. Taste and adjust the lime juice or salt as needed.
Optional Add-Ins: If you’re including avocado, dice it and gently fold it into the salsa just before serving to prevent it from getting mushy.
Serve: This salsa is ready to enjoy immediately! Serve it as a topping for grilled salmon, blackened fish, shrimp, tacos, chicken, or pork tenderloin. It’s also fantastic on its own with a side of tortilla chips.
Storage Tip:
If you’re not serving right away, store the salsa (without avocado) in an airtight container in the fridge for up to 2 days. The flavors will meld beautifully over time, but the texture is best when fresh. Add the avocado just before serving to keep it vibrant.
Serving Ideas:
Spoon it over grilled salmon for a light, summery dish.
Pair it with blackened fish or shrimp tacos for a tropical twist.
Serve it alongside grilled chicken or pork tenderloin for a pop of color and flavor.
Enjoy it as a dip with tortilla chips for a refreshing snack. If you’re feeling fancy, add chopped shrimp or crabmeat for a truly updated salsa!
Customization:
If you’re not a fan of cilantro, swap it for fresh parsley or even mint for a different flavor profile.
Want more heat? Add an extra chili or leave the seeds in for a spicier kick.
For a sweeter twist, add a handful of diced mango alongside the pineapple and papaya, or substitute one of the fruits altogether!
I’d love to hear how you make this salsa your own! Drop a comment below with your favorite way to enjoy it.
Happy Cooking!
Julia