Fruit Salsa Recipe is fresh, flavorful, and perfect for summer! It goes well with savory dishes, corn chips, or any Mexican meal.<\/p>\n\n\n\n
Summer fruit salsa is made with peaches, strawberries, pineapple, and mango, but you can use any fruit!<\/p>\n\n\n\n
Kids and adults alike go crazy for this deliciously fresh fruit dip that takes the meaning of chips and salsa in a new direction! It’s perfect for summer parties, picnics, or cookouts and will be a hit!<\/p>\n\n\n\n<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
It’s been more than a month since I haven’t published any new recipes as I went to India for a vacation.<\/p>\n\n\n\n
I came last week. Now slowly getting into a routine.<\/p>\n\n\n\n
It’s hot here in Arizona, and I’ve been craving all the fresh fruit. This Fruit Salsa Recipe satisfies all those cravings. It’s slightly savory, so it goes well with many different meals!<\/p>\n\n\n\n
I see a lot of fruit salsa recipes that are more like fruit salad, and they’re served with sweet cinnamon sugar chips. <\/p>\n\n\n\n
I like that idea, but the fruit tastes great with onion, cilantro, cumin powder, and salt. Please don’t knock it till you’ve tried it!<\/p>\n\n\n\n
Why Do You Make This?<\/strong><\/h2>\n\n\n\n
It is so bright, fresh, delicious, and fun!<\/li>
This recipe pulls together quickly, is easy to make, and is always a crowd-pleaser.<\/li>
It is the perfect summertime dip for get-togethers, Picnics, or cookouts.<\/li>
It’s easily customizable and a great twist to traditional chips and salsa.<\/li>
It is a healthy and nutritious option for the whole family.<\/li>
It’s naturally gluten-free, dairy-free, and vegan.<\/li><\/ul>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
Fruits<\/strong> – I have used Mango, Strawberries, peach, and pineapple. Make sure you use fresh fruits and not frozen ones. Feel free to use your choice of fruits.<\/li>
Red Onion<\/strong> – I used red onion because I loved the purple color of this fruit salsa, but white onion would also work great.<\/li>
Cilantro:<\/strong> Cilantro gives this fruit salsa a great fresh flavor! I like to use a big handful, but if you don’t like cilantro, leave it out or substitute it with a different fresh herb, like mint or parsley.<\/li>
Fresh Jalapeño<\/strong> – To give this fruit salsa a spicy kick. Include seeds to taste for more heat.<\/li>
Roasted cumin powder<\/strong> – For the earthy flavors.<\/li>
Salt<\/strong> – To taste.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-step process<\/strong><\/h2>\n\n\n\n
In a big mixing bowl, take all the fruits (Mango, pineapple, peach, and strawberry) along with onions, cilantro, jalapenos, salt, and roasted cumin powder.<\/li>
Mix everything well with a spatula.<\/li>
Cover the bowl and refrigerate it for 30 minutes.<\/li>
Serve it with tortilla chips or as a side dish with any Mexican meal.<\/li><\/ul>\n\n\n\n
Storage<\/strong><\/h2>\n\n\n\n
This fresh fruit salsa should be stored in an airtight container and kept in the refrigerator. It will keep up to 3 days.<\/p>\n\n\n\n
Freezing this salsa is not ideal. Once thawed, the texture of the fruit is not that desirable.<\/p>\n\n\n\n
Tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n
Dice the fruit into tiny pieces. That way, you get the most fruit in each bite!<\/li>
Please don’t make it too far in advance. If the salsa sits for too long, the juices from the fruit release and make the salsa a bit mushy.<\/li>
Give this fruit salsa a good stir before serving it, as the fruit juices will collect at the bottom of the bowl.<\/li>
If your fruit is less sweet, you may need to add 1-2 tablespoons sweetener of your choice, but I recommend waiting and tasting the salsa first to see.<\/li>
After mixing the salsa, let it chill for about 30 minutes in the refrigerator before serving.<\/li>
Try adding a squeeze of fresh lime juice to boost the flavor even more.<\/li><\/ul>\n\n\n\n
Can you use tinned or frozen fruits?<\/strong>
I don’t recommend using frozen fruit for this recipe. Fruit salsa is at its best when made with fresh ingredients. Frozen fruits often get mushy after thawing. If fresh fruits are unavailable, you may use tinned fruits, but drain them well from syrup or water before using them.<\/p> <\/div> <\/div>\n\n\n\n<\/figure>\n\n\n\n
This Fruit salsa will go great with<\/strong><\/h2>\n\n\n\n
![\"Fruit](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Fruit-salsa.jpg\")
<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n![\"premeasured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Fruit-salsa-3.jpg\")
<\/figure>\n\n\n\n![\"scooping](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Fruit-salsa-1.jpg\")
<\/figure>\n\n\n\n![\"Fruit](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Fruit-salsa-2-150x150.jpg\")
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