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Tropical Fruit Salsa*

Serving size: 1/2 C

2 kiwis, peeled
1/4 small pineapple, peeled and cored
1 papaya, peeled and seeded
1 mango, halved, pit removed, fruit cut off skin
1 medium red onion, finely chopped
1 red bell pepper, grilled, skinned, seeded, finely chopped
3 jalapeño chilies, halved lengthwise, seeded, finely chopped
Juice of 2 limes
Leaves from 1 small bunch cilantro, finely chopped
Salt to taste

Combine the fruits in a food processor and pulse them to a semi-liquid consistency. Be sure to leave the fruit chunky. Mix the chopped fruit mixture with the other ingredients in a bowl. Cover with plastic wrap and chill in the refrigerator. Makes about 4 C.


  • This sweet and spicy salsa is delicious served slightly chilled with barbecued foods.
  • Tropical Fruit Salsa will keep for up to 3 days in the refrigerator.
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