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Fresh and fruity take on the classic Mexican salsa. It is a healthy, simple and delicious recipe. Use up your leftover fruit to make this salsa and serve it as a snack or for dessert.
If you have a little of a lot of fruit then this recipe is for you. I love using my leftover fruit to make this recipe ALL. THE. TIME. It is simple t whip up and requires no cooking or effort. The only effort you need to make this recipe is chopping the fruit. You can spend some time chopping it finely like I have or chop it a little larger and make your life easier. There is no right or wrong way to make this salsa as you can use any fruit YOU have in your fridge. Ideally you need 3-4 fruits minimum to make this recipe.
What ingredients do you need to make this recipe?
I have used watermelon, papaya, pineapple, apple, grapes, strawberries, blueberries, banana, oranges. You can use any fruits you have leftover in the kitchen. I prefer using fresh fruits here and not canned. You can also use fruits like kiwi, pear, raspberries, guava, lychee etc.
Fruit pulp –
If you have a leftover mango seed you can use that as the fruit pulp, or you can blend any fruit into a pulp and use that instead. This adds juice but also sweetens the salsa.
I have a used a green chili, however I don’t want the spice, I want the heat so I remove the seeds. You can use red chili as well. The powder won’t hav the same effect in this recipe.
You can use the lime zest ad lime juice for the salsa, which creates a dressing for the salsa with the fruit pulp.
I have seasoned the salad with seal salt flakes and dried oregano which works well in this fruit salsa recipe.
What equipment do you need to make this fruit salsa?
We need a chopping board and knife to cut the fruits. I mixed the salsa in a bowl with a spoon you can make it in an air tight container in which you are going to store it to save of dishes. To grate the lime zest you need a fine grater.
How to make & serve the fruit salsa?
Mix all the ingredients in a large bowl. Stir well and place in the fridge. Serve it chilled. I like serving it with freshly whipped cream or vanilla ice cream. You can serve it with the cinnamon tortilla chips. The leftovers should be stored in an air tight container in the fridge for 1-2 days.
Now that we have covered how to make this Fruit salsa, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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- Large mixing bowl
- Chopping board
- 3 cups assorted fruit chopped (watermelon tomatoes, papaya, pineapple, apple, grapes, strawberries, blueberries, banana, oranges?
- 3 tbsp fruit pulp
- 1/2 lime zest & juice
- 1 green chili de-seeded and chopped
- 1/2 tsp dried oregano
- 1/2 tsp sea salt flakes
- Mix all the ingredients in a large bowl. Stir well and place in the fridge. Serve it chilled.
- I like serving it with freshly whipped cream or vanilla ice cream. You can serve it with the cinnamon tortilla chips.
- The leftovers should be stored in an air tight container in the fridge for 1-2 days.
- I like cutting the fruit small just like a tomato salsa but you can cut it larger.