This recipe truly couldn’t get any easier. Basically dice up a bunch of fruit and a little mint then toss with lemon juice. I let my salsa sit overnight to really get those flavors to marinate, but it can be served and eaten immediately if you want.
I used strawberries, blueberries, pineapple, kiwi, and mango. I added in about 5 finely diced mint leaves and the juice of one lemon. Essentially I created a finely diced fruit salad.
The obvious vehicle for salsa is a tortilla chip. I just made my own with whole wheat tortillas sprayed with a little oil and some sugar sprinkled on top. Cinnamon sugar pita chips or cookies would also make wonderful fruit salsa accompaniments.
But I didn’t stop there. This salsa can be added to lots of things to jazz them up. Like wine.
I let the fruit sit in the wine for a few hours (overnight would be even better), then added in some lemon lime soda water to make a quick sangria.
I also used it to top off some vanilla ice cream.
Which was probably my favorite use of the salsa. If you want to be “healthy” you could top off some Greek yogurt, which is almost as delicious!
If you do try out the fruit salsa, I encourage you to try out your favorite fruits. Like peaches, oranges, or even pomegranate seeds. You could also use lime juice instead of lemon, or even spike it with a little rum or tequila. Just a thought. 😉