Fruit Salsa in a Crock, www.GreatPartyRecipes.com



Fresh Fruit Salsa
Recipes


Fresh fruit salsa recipes do triple duty. Not only are fruit salsas good dips but they are excellent as sides and garnishes for meat and seafood dishes.

Pineapple and mango salsas, for example, pair perfectly with Sea Bass and Ginger Grilled Pork Tenderloin.

As dips, you can employ those funky vegetable scoops like crisp jicama wedges and sweet potato chips, as well as the regulars.




Fruit Salsa Recipes

As a rule of thumb, use a 1/4-inch chop for the main ingredients if the salsa will be scooped and a 1/2-inch chop for sides and garnishes. But you know what they say about rules.

Peach Salsa

This is a good salsa recipe to serve with lamb or pork.

3 firm but ripe peaches, chopped
1 red bell pepper, diced
1 medium red onion, diced
1/4 cup fresh parsley, minced
2 cloves garlic, minced
1/4 cup pineapple juice
Juice of 2 limes
1 jalapeño pepper, or to taste, seeded and minced
1/4 teaspoon salt, or to taste

Combine the ingredients. Cover and chill for at least an hour. This recipe can be prepared up to 3 days ahead. Makes about 3 cups.

Sea Bass with Mango Fruit Salsa, www.GreatPartyRecipes.com

Mango Salsa

Mango has three best friends, seafood, pork and chicken. Think of the mango salsa recipe whenever you're serving one of these. Of all the fruit salsa recipes this is the most versatile.

3 mangoes
1 small jalapeño pepper, seeded and diced
3/4 cup diced red onion
1 clove garlic, peeled and minced
2 tablespoons fresh cilantro, chopped
Zest and juice of 2 limes (about 2 tablespoons)
Salt and black pepper to taste, optional

Chop the mangoes. (See How to Cut a Mango for making short work of it.) Mix the mangoes, jalapeño, onion, garlic, cilantro and lime zest and juice. Salt and pepper the mixture to taste.

This recipe makes about 3 cups and can be prepared a few days in advance, if covered tightly and refrigerated, but is best chilled slightly and served the day of preparation.

Options:

For more color and crunch add a few thinly-sliced green onions and 1/2 cup diced jicama, red bell pepper or tomato.


Mango Salsa for 100

Chop, mix and serve as above using these amounts:
32 mangoes, 6 jalapeño peppers, 5 cups red onion, 3 tablespoons garlic, 1-1/2 cups fresh cilantro, zest and juice of 20 limes (about 1-1/4 cups)
Halve or double the amounts as necessary for your crowd.

Options:
If necessary, use bottled lime juice and frozen mango, which you can find in most grocery stores. Thaw the mango, of course.


Pineapple Salsa

This is one of the few salsas that have to be served soon after preparation; bananas and avocados don't like to wait. It's very good with pork.

1/2 small pineapple (about 1-1/2 cups chopped)
1 banana, slightly on the green side, chopped
1 firm but ripe avocado, chopped
1 jalapeño pepper or to taste, seeded and minced
Juice of 1 small lime
1 teaspoon fresh oregano, minced
1/4 teaspoon salt, or to taste

Mix all the ingredients and serve within an hour at room temperature. Makes about 3 cups.

    How to Cut a Pineapple:
    Slice both ends off. Quarter the pineapple vertically. Remove the core from the quarters. Slide your knife between the fruit and skin of each piece, separating the fruit. Chop the fruit.


Fruit Bruschetta made with Strawberry Salsa, www.GreatPartyRecipes.com

Strawberry Salsa

The strawberry salsa recipe is an intriguing combination of sweet heat, the perfect compliment of salmon and chicken. A little honey or sugar can be added to any of the fruit salsa recipes above, however, for the same effect.

Juice of 2 small limes
1 tablespoon olive oil
2 tablespoons honey
4 thin slices fresh ginger
2 cups strawberries, hulled and chopped
3/4 cup chopped cucumber or jicama, peeled
3/4 cup papaya, kiwi or pineapple, chopped
1/2 cup white or yellow onion, minced
1 small jalapeño pepper, or to taste, minced

In a small saucepan, heat the lime juice, olive oil, honey and ginger until hot. Set aside and cool. Strain the ginger. Mix the cooled honey mixture with the remaining ingredients in a medium bowl. Chill for at least an hour. Makes about 3 cups and can be prepared up to 2 days ahead if kept refrigerated.


Back to Party Dip Recipes / Scoops and Dipper Ideas

Classic, Tomatillo and Olive Salsas




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