k I love fruit salsa made from all different kinds of fruits. Today we’ll go over a few great fruits to use and end with a delicious fruit salsa recipe!
One of my favorite Mexican restaurants has this amazing pineapple salsa. And I’ve had mango salsa on grilled fish. So can I make salsa from any fruit? Pretty much!
Finding the Right Fruit
I always try to use whatever fruit is in season locally, and here in Western North Carolina, there is a lot to choose from. I’ve tried just about everything I can find here in fruit salsa and some were better than others.
Choose the firmest strawberries that you can find. They will get mushy after a while, so it’s best not to store your salsa for long.
Most watermelon holds up well in salsa. Both red and yellow flesh works well in fruit salsa.
Again, choose firm peaches, and remove the skins. Peach skin can be bitter sometimes and may turn rubbery.
Choose mangoes when they are in season. Right now, the best ones around here are the smaller Atalufo. They are also sometimes called a “champagne” mango. They have a smaller seed, sweet flavor and a smaller pit. Other good choices would be Kents, Keitts, and Tommy Atkins.
Strangely enough, mulberries make a great fruit salsa. They are sweet with just a bit of tart and they don’t get mushy.
Always a good choice for salsa. Try it grilled to bring out the sweetness.
Sweet, tart and crunchy, apples are a great choice for salsa. Try Fuji or Honeycrisp for more flavor.
This is one of my favorites for fruit salsa. Tasting like a cross between a pear and an apple, Asian pears hold up very well. Leave the salsa overnight for the lime and jalapeno to absorb into the pear.
While they are firm, pears make a great salsa. When they are too ripe, they will mush and get grainy.
It seems strange, but firm bananas work very well in salsa. Don’t use them when they are too ripe though. They will get mushy just like pears will.
I love blueberry salsa! They are sweet and tart and just the right texture to make great salsa.
If you can get a hold of jackfruit (try your local Asian markets), they make wonderful salsa. Cut into smaller pieces or it could get rubbery.
There are many other fruits that could work well in salsa. When trying new things, be sure to get fruit that is firm and ripe to get the full flavor. Some fruits, like raspberries or blackberries, will do great as a garnish on top but tend to break apart or get soft and squishy after a short time.
Fruit Salsa Recipe
Here is my go-to recipe for fruit salsa. Just about any recipe can be adapted to include fruit.
- 2 cups chopped fruit (for blueberries and other small fruit, use whole)
- juice from 2 limes
- 2 chopped jalapeno peppers with seeds and pith removed
- 1 cup chopped sweet onion
- a handful of chopped cilantro
- 1/4 cup chopped lemon balm
- 2 cloves minced or mashed garlic
- 1/4 teaspoon salt (to taste)
- 1 chopped avocado (optional)
- 1/2 cup black beans (optional)
- a dash of tequila (optional)
Mix all of the ingredients together and refrigerate for 2-3 hours. I like avocado in my salsa, but you don’t need to use it. Use more jalapenos if you want it hotter, or try another type of pepper. Use bell peppers if you want to have less heat. And tequila is optional, but it helps to meld all the flavors together.
Have you ever made fruit salsa? Tell us what you think!