{"id":19861,"date":"2025-09-12T08:45:22","date_gmt":"2025-09-12T12:45:22","guid":{"rendered":"https:\/\/citystuff.com\/miami\/2025\/09\/12\/tropical-fruit-salsa-recipe\/"},"modified":"2025-09-12T08:45:23","modified_gmt":"2025-09-12T12:45:23","slug":"tropical-fruit-salsa-recipe","status":"publish","type":"post","link":"https:\/\/citystuff.com\/miami\/2025\/09\/12\/tropical-fruit-salsa-recipe\/","title":{"rendered":"Tropical Fruit Salsa Recipe"},"content":{"rendered":"

Introduction to Tropical Fruit Salsa<\/h2>\n

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\u2019s also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese.<\/p>\n

About the Recipe<\/h2>\n

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.<\/p>\n

Tropical Fruit Salsa<\/h3>\n

Yield and Ingredients<\/h4>\n

About 8 cups
\n4 peeled, diced kiwi
\n2 cups peeled, seeded, diced papayas
\n2 cups peeled, cored, diced pineapple
\n2 mangoes, peeled, seeded, diced
\n1\/3 cup chopped red onion
\n3 tablespoons fresh lime juice
\n1 1\/2 teaspoons seasoned rice wine vinegar
\n1 to 2 jalape\u00f1o chiles, seeded, finely minced, see cook\u2019s notes
\n3 tablespoons chopped cilantro
\nCoarse salt to taste<\/p>\n

Cook\u2019s Notes<\/h4>\n

Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face.<\/p>\n

Directions<\/h3>\n
    \n
  1. 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.
    \n<\/p>\n

    Source<\/h4>\n

    \u201cMelissa\u2019s Everyday Cooking with Organic Produce\u201d by Cathy Thomas (Wiley)
    \nAward-winning food writer Cathy Thomas has written three cookbooks, including \u201c50 Best Plants on the Planet.\u201d Follow her at CathyThomasCooks.com.
    \nOriginally Published: September 11, 2025 at 10:20 AM EDT<\/p>\n<\/li>\n<\/ol>\n

    Conclusion<\/h2>\n

    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.<\/p>\n

    FAQs<\/h2>\n

    Q: Can I make this recipe ahead of time?
    \nA: 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.
    \nQ: Can I omit the cilantro?
    \nA: 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.
    \nQ: Is this recipe spicy?
    \nA: The level of heat in this recipe depends on the number of jalape\u00f1o chiles used. If you prefer a milder salsa, use only one chile or omit the seeds and membranes, which contain most of the heat.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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\u2019s also delicious spooned into a warm tortilla and […]<\/p>\n","protected":false},"author":4,"featured_media":19863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-19861","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i1.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/09\/OCR-L-QUICKFIX-0914-FEATURED.jpg?w=1400px&strip=all&w=1400&resize=1400,786&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19861"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=19861"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19861\/revisions"}],"predecessor-version":[{"id":19864,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19861\/revisions\/19864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/19863"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=19861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=19861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=19861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}