Fresh Fruit Summer Salsa – One Bowl, No Sweat


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!

Fresh Fruit Summer Salsa Ingredients

Champagne Mangos

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 Ingredients Chopped

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!

Fresh Fruit Summer Salsa

Fresh Fruit Summer Salsa
Fresh Fruit Summer Salsa
Prep Time
30 mins
Total Time
30 mins

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.

Course: Appetizer
Servings: 4 cups
Author: Kim Peterson
  • 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
  1. 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.

Recipe Notes

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.


  1. A rainbow of color! Can’t wait to taste how fresh and delicious this recipe will be. I like how you can just click and print the recipe too!

    1. Thanks, Aileen! Will be busy at work converting past recipes to the new format. Sensing a homegrown summer internship for our teen and tween!! 🙂

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