Cool off with this sweet Fresh Fruit Summer Salsa! A rainbow of mango, pineapple, kiwi, strawberries, cucumber, and red onion band together with jalapeño and lime for just the right kick.
Baskets full of fruits and vegetables are among my favorite pictures to take, especially on a sunny day! It’s fun to see how seemingly unassuming ingredients turn into something memorable. Other than some chopping, this recipe can’t get any easier. There’s no roasting involved so your kitchen will stay cool on hot summer days, and you can make it ahead!
Mangos are a staple in our house and I buy whatever variety looks best. I used champagne mangos for this recipe. They’re also known as ataulfo or honey mangos, and grow in Mexico like most other mangos. Champagnes are most available February through August. You can certainly substitute other mango varieties if you don’t spot them at the store. Champagne mangos are kidney-shaped and more compact compared to other mangos, but still intensely sweet. Their skin turns from green to a deep golden yellow when fully ripe. The inside is velvety smooth, with little fibrous texture and has a much thinner pit compared to large mangos like Tommy Atkins. You may also want to check out other recipes we have with mango, like our Roasted Mango and Papaya Chutney and Curried Caribbean Chicken and Shrimp with Mango and Caramelized Plantains.
Fresh Fruit Summer Salsa
Give everyone in the bowl a good splash of lime juice, olive oil, and a drizzle of honey. Sprinkle in fresh cilantro and mint, and chill for a bit. That’s it! So easy! It’s great with chips, on tacos, and basically anything that comes off the grill. Enjoy!
Cool off with this Fresh Fruit Summer Salsa! A rainbow of mango, pineapple, kiwi, strawberries, cucumber, and red onion band together in deliciously, colorful style.
- 1 cup mango, diced (about 2 Champagne mangos or 1 large mango)
- 1 cup pineapple, diced
- ½ cup kiwi, diced
- ½ cup strawberries, diced
- ½ cup red onion, diced
- ½ cup cucumber, diced, peeled and seeded
- 1 jalapeño pepper, minced, seeds and ribs removed (optional)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon salt
- Zest and juice of 1 large lime
Combine all ingredients in a large bowl. Refrigerate 30-60 minutes before serving so flavors mingle. Serve with chips, or alongside grilled chicken, pork, or fish for a fresh summer meal.
Tip: To get the most juice out of limes (or lemons and oranges), they should be at room temperature. If refrigerated, pop in microwave on high for 10-15 seconds.