Beach Watchers Cookbook

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Fruit Salsa

Fruit salsa adds a bright color and flavor to your dinner plate, especially with salmon or chicken or lamb.

I usually use 1 mango, cut into quite small chunks.

But papaya is excellent, as is cantaloupe or honeydew, or clementines, or orange and grapefruit, or fresh peaches.

lime Put the cut up fruit in a medium bowl and add juice from one-half lime.

onionsUse a shallot, or red onion, or scallions, or mild onion, or a mix of them. Chop them very fine and add to fruit.

jalapenoRemove seeds and ribs from a jalapeno (half if it is large), chop finely and add to fruit. (I just use jarred pickled jalapenos, so they are always available)

black pepper
Sliver 6-8 cilantro leaves and add to fruit.
I sometimes add fresh mint leaves if I have them..

Add freshly ground black pepper.
Taste and add more lime juice as needed **

Best to make at least an hour ahead, to let the flavors meld. It is still good served the next day, but gets too mushy after that.

** If the fruit is very soft, or the mixture just tastes bland, I add julienned zucchini or radishes to give it some texture and bite, or some extra virgin olive oil to give it some richness. Sometimes I will add some ground coriander and cumin.

Historical note: I had never made a fruit salsa until about ten years ago, when this very simple recipe caught my eye and I've been experimenting ever since !

  • 1/4 c snipped basil or mint
  • 1/4 c finely chopped red onion
  • 1 tsp grated lemon or orange peel
  • 2 oranges sectioned/chopped
    .. or 11 oz can mandarin oranges, drained
  • 1 Tbl olive oil
  • a bit of rice wine vinegar
Connie Clark


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County