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Tropical Fruit Salsa Recipe

Everyone loves to grill steaks, burgers, pork chops, fish, and chicken, but even with a little seasoning, they sometimes get a little boring, and need some sprucing up. This refreshing Tropical Fruit Salsa goes well as an accompaniment to any of these favorite grilled foods, and is quick and easy to make. No need to wait until summer to make it, since all of the ingredients are readily available year-round at the grocery store or farmer’s market. The salsa keeps several days, and besides being delicious with grilled dishes, it is also great served as a light appetizer with tortilla or pita chips.
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This colorful salsa is a must with Asian Porcupine Kabobs, and is also great on pork and vegetable kabobs or chicken and vegetable kabobs. Tropical Fruit Salsa is a great summer condiment that will have guests begging for the recipe, and family members requesting it every time there is food on the grill.

12 Servings

1 large mango, peeled and diced
2 cups fresh pineapple , finely chopped
2 kiwis, peeled and diced
1/4 cup finely chopped red onions
1/4 cup diced red bell peppers
1 to 2 finely chopped jalapeno peppers
1 tablespoon grated fresh ginger
3 tablespoons finely chopped fresh cilantro
Zest of 1 lime
3 tablespoons lime juice
1/2 teaspoon salt
Brown sugar, (optional if needed)
  1. Mix all ingredients together.
  2. Cover and refrigerate at least 1 hour or preferably longer to blend flavors.
  3. Taste for seasoning, adding up to 2 tablespoons brown sugar if necessary, depending on the sweetness of the fruit.

Amount Per Serving
Calories 42 Calories from Fat 2
Percent Total Calories From: Fat 5% Protein 5% Carb. 90%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 99 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g

Vitamin A 25% Vitamin C 64% Calcium 0% Iron 1%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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