Cool off with this sweet Fresh Fruit Summer Salsa that packs a little heat! A rainbow of mango, pineapple, kiwi, strawberries, cucumber, and red onion band together with jalapeño and lime for just the right kick.
Remember to PIN a PHOTO to save the recipe for later!
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 a slightly fibrous texture and has a much thinner pit compared to large mangos like Tommy Atkins.
The fruit and red onion get 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! Super easy! It's great with chips, tacos, and as I mentioned above, anything coming off the grill. Enjoy!
If you’re looking for more all-star, seasonal recipes that showcase summer's bounty, check out our Summer Crostini Five Ways, Roasted Strawberry Lemon Cream Trifles, No Churn Cherry Vanilla Ice Cream, Blistered Cherry Tomato & Grape Galette, and Glazed German Fresh Fruit Flan. Cheers!!
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Fresh Fruit Summer Salsa
- 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 , peeled, seeded and diced
- 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 as a topping for grilled chicken, pork, or fish for a fresh summer meal.
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!
Kim Peterson says
Thanks, Aileen! Will be busy at work converting past recipes to the new format. Sensing a homegrown summer internship for our teen and tween!! 🙂