Tropical Fruit Salsa

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Tropical Salsa
“That one should be disqualified – that’s not salsa. It’s good, but it’s not salsa,” He whispered while pointing to her Tupperware container.

In celebration of Cinco de Mayo, her office was holding their annual salsa-making competition. Never one to go the traditional route, she had decided on a Tropical Fruit Salsa – a twist on the same ol’ tomato, onion, and chilies. She knew her flavor combinations weren’t for Everyman – and now there was “controversy” over whether her tropical fruit version was actually even salsa.

She smiled to herself – always seeming to end up in some sort of controversy. She knew it was good, even thrown together in 20 minutes the night before – even if most of them didn’t “get” it. Hers was only Tupperware actually empty at the end.

She couldn’t wait for the annual chili cook-off.


Tropical Fruit Salsa

  • Servings: about 4 cups
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A cooling tropical salsa that pairs well with warm summer days and backyard barbecues. Choose ripe fruit for the best flavor.

Ingredients

  • 1 ½ cups mango, chopped
  • 1 cup kiwi, chopped
  • 1 cup pineapple, chopped
  • ¼ cup red onion, chopped
  • ¼ cup cilantro, chopped
  • 1 – 1 ½ fresh serrano chile, seeded and finely chopped
  • 4 Tablespoons fresh lime juice
  • 1 teaspoon toasted cumin seeds, slightly crushed
  • ¼ t. salt

Directions

  1. In a medium bowl, combine mango, kiwi and pineapple.
  2. In a small bowl, combine red onion, cilantro, serrano chile, lime juice, cumin seeds and salt. Pour over tropical fruit.
  3. Let salsa sit for 30 minutes to allow the flavors to meld. Adjust seasoning and serve with tortilla chips or freshly grilled fish.

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