Are you looking for a fun, refreshing topping for your grilled fish? Or perhaps a new dip for your tortilla chips? Fruit salsa is just the thing!
A fruit-forward salsa is a fun way to dress up old dishes to make them new again. Beyond great flavor, you’ll also be getting the benefit of an array of nutrients from that extra serving of fruit!
Where do you start? Making fruit salsa is actually quite simple. Take your favorite fruit, chop it up, add a squeeze of citrus along with some finely chopped onion or shallot and finish it with some fresh herbs. And while you’re at it, why not add a few veggies into the mix? For example, cucumbers pair well with honeydew melon and kiwi. And bell peppers are delicious with strawberries, blueberries, raspberries and blackberries.
Start with this delicious recipe from our friend, food stylist, photographer and chef Gabriel Cabrera:
Saucy Pineapple & Turmeric Salsa
This saucy salsa is amazing on tacos, meat, and great to add a little hot kick to salads. The juice from the pineapple is particularly yummy on al pastor tacos.
- ½ pineapple, trimmed, cut in small cubes
- 2-3 different chiles: we chose jalapeno and habanero (which is extremely hot), but you can also use cherry peppers or something less intense. Trim the ends and cut in half
- 2 tsp dry mexican oregano
- 1 lime, juiced
- 1 tsp apple cider vinegar
- 1 tsp turmeric
- 1 bunch cilantro, chopped
- Salt and pepper to taste
- Drizzle olive oil on the chiles and pineapple, season with salt and pepper, then broil in the oven for 10-15 minutes until they are a bit charred.
- Place all the ingredients with the charred pineapple and chiles in a food processor and pulse until chunky. Taste for seasoning and acidity and adjust if needed.
- Top with cilantro
Because this salsa uses fresh pineapple, it’ll last 2-3 days in the fridge, if you want to keep it longer you can freeze it.
Looking for even more inspiration? We’ve pulled some delightful fruit salsa recipes from foodie dietitians. Try one of them or try them all!
Our Favorite Fruit Salsa Recipes
- Red Raspberry Salsa from Sharon Palmer, RDN, The Plant-Powered Dietitian
- Jalapeño Honeydew Salsa from culinary nutritionist Sara Haas RDN, LDN, of www.sarahaasrdn.com
- Fresh Peach Salsa from Tawnie Kroll, RDN of Kroll’s Korner
- Mango Salsa from Katie Morford, MS, RD, of Mom’s Kitchen Handbook
- Grilled Pineapple Salsa from Erin Macgregor & Dara Gurau, Dietitians from How To Eat
- Citrus Salsa from culinary nutrition expert Jessica Levinson, MS, RDN, CDN
- Ruby Red Cherry-Cranberry Salsa from Catherine Brown, Plant-based Chef & Culinary Nutritionist at A Seat at My Table
- Kiwi Lime Cilantro Salsa from Jenny Shea Rawn MS, MPH, RD, recipe developer and nutrition communications consultant and food blogger at My Cape Cod Kitchen
- Cherry Mint Salsa Brittany Poulson, MDA, RDN, CD, CDE, of www.yourchoicenutrition.com
- Grilled Tropical Salsa from Mandy Unanski Enright, MS, RDN, RYT
- 5-Ingredient Pomegranate Salsa from Chelsey Amer, MS, RDN, creator of CitNutritionally.com
- Grilled Mango Salsa from Sarah Koszyk, MA, RDN, founder of Family. Food. Fiesta.
- Fresh Strawberry Salsa from Marie Dittmer, MA, RDN, owner and founder of www.healthyideasplace.com
If you find yourself with some salsa to spare, read this post for a few simple and savory ideas.
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