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.
As I’m still kind of re-entering our routine after vacation (and a mountain of laundry), I’m republishing this post from last year with updated photos. It was awesome to come home during farmers’ markets peak season, and this recipe was at the top of the list when heading back into the kitchen. We’ll literally polish a batch of this salsa off within two days. Between snacking with chips and using it as a topping for grilled chicken, pork, shrimp or fish, it doesn’t stand a chance. It was the perfect accompaniment to the Grilled Tequila Lime Chicken that will be coming up in the next post, so stay tuned!
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. 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
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 Grilled Peach & Burrata Basil Crostini, Roasted Strawberry Lemon Cream Trifles, No Churn Cherry Vanilla Ice Cream, Blistered Cherry Tomato & Grape Galette, and Fresh Fruit Meyer Lemon Flan. Cheers!!
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, 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 as a topping for grilled chicken, pork, or fish for a fresh summer meal.