Introduction to Tropical Fruit Salsa
Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It’s also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese.
About the Recipe
The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers. If desired, the recipe can be cut in half.
Tropical Fruit Salsa
Yield and Ingredients
About 8 cups
4 peeled, diced kiwi
2 cups peeled, seeded, diced papayas
2 cups peeled, cored, diced pineapple
2 mangoes, peeled, seeded, diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1 1/2 teaspoons seasoned rice wine vinegar
1 to 2 jalapeño chiles, seeded, finely minced, see cook’s notes
3 tablespoons chopped cilantro
Coarse salt to taste
Cook’s Notes
Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face.
Directions
- In medium bowl, combine all ingredients. Gently toss with rubber spatula. Cover and refrigerate for 1 hour. It is best served the day it is made but will keep for up to 24 hours in the refrigerator, draining off excess juice if needed. If storing for longer than a few hours, it is best to omit the cilantro and add it just before serving.
Source
“Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
Originally Published: September 11, 2025 at 10:20 AM EDT
Conclusion
This tropical fruit salsa is a versatile and delicious addition to any meal, whether it’s served with grilled meats, broiled salmon, or as a dip with tortilla chips. With its vibrant flavors and colorful appearance, it’s sure to be a hit at any gathering.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, the salsa can be made ahead of time and refrigerated for up to 24 hours. However, it’s best served the day it’s made.
Q: Can I omit the cilantro?
A: Yes, you can omit the cilantro if you’re not a fan of its flavor. Alternatively, you can add it just before serving if you’re storing the salsa for longer than a few hours.
Q: Is this recipe spicy?
A: The level of heat in this recipe depends on the number of jalapeño chiles used. If you prefer a milder salsa, use only one chile or omit the seeds and membranes, which contain most of the heat.
