Recipe: Fruit Salsa
May is “Salsa Month,” and fruit salsas deserve their time in the spotlight! They’re a versatile way to increase your fruit intake, especially to celebrate seasonal fruits. If you’re not sure how to implement them – let us help! Try pairing fruit salsa with proteins, such as grilled chicken or fish tacos. You can also add an extra boost to breakfast (on yogurt or oats) or as a snack (paired with pita chips and your favorite snack-time protein).
Fruit salsa combinations are almost endless, depending on your preference and the seasonality of ingredients. Considerations for a fabulous fruit salsa formula include 4 parts fruit to 1 part each herb, citrus juice, and 1-2 accent notes (such as onion, pepper, or honey). But of course, customize this based on what you have or what tastes best to you! In the meantime, check out these delicious creations we whipped up just for you!
Pineapple and Sweet Pepper Salsa
Serves 3-4
Ingredients
- 1 C diced pineapple (or mango)
- 1/2 C diced red bell pepper
- 1/4 C minced cilantro
- 1/4 C minced red onion or shallot
- Squeeze of lime juice
- Pinch of sea salt
- Optional: 1/4 C diced jalapeño
Directions
- Add all ingredients to a small bowl and toss to combine.
- Serve immediately or store in a sealed container in the fridge for up to two days.
Tip: This salsa pairs well with grilled chicken or pork, and shrimp or fish tacos
Blackberry and Kiwi Salsa
Serves 3-4
Ingredients
- 2 medium kiwis, peeled and diced
- 3 oz blackberries, halved
- 2 Tbsp minced fresh mint or basil
- 1 tsp honey (if kiwi and/or berries are too tart)
Directions
- Add all ingredients to a small bowl and toss to combine.
- Serve immediately or store in a sealed container for up to 24 hours.
Swaps:
- For the blackberries: blueberries, raspberries, strawberries
- For the kiwi: peaches, plums, nectarines
