Just the sound of the word “salsa” makes me happy. Salsa is fun! It can always be found on the tables at my very favorite hang out spots (Mexican restaurants, of course) and I never seem to get enough of it. I don’t think I have ever uttered the words, “No more salsa, thank you.” Has anyone??
Salsas can be mild or spicy, smooth or chunky, red or green, savory or sweet. Yes… sweet! Combining tomatoes, onions and chilies is not the only way to make a fabulous salsa and todays recipe will definitely prove this.
Fruit salsa is as yummy as it is beautiful and you can make it with so many different kinds of fruit. The natural sweetness and flavors of the fruit works together perfectly, so there is no need to add any sugar to this salsa. Just beautiful fruit, some fresh mint and a lemon will create a bowl of deliciousness that you are guaranteed to love, especially when it is served alongside these crispy sweet spiced chips.
Let’s get it started…
Although fruit salsa can be made with any fruit, this is how I make my version…
Gather 1 large Granny Smith apple, 3 kiwis, about 10 ounces of strawberries, 8 ounces of blueberries, 6 ounces of raspberries, 3 ounces of blackberries, a quarter of a cantaloupe, some fresh mint and 1 lemon or clementine.
It is best if the fruit is nice and ripe, so if you find yourself with some fruit that needs to be used soon, it is fruit salsa time! I love mint, so I use a fair amount, but this is totally up to you. If you love it, add a bunch. If you like it, add a little. If you don’t like it, leave it out.
To begin, peel and dice 3 kiwi and halve 3 ounces of blackberries. Place them into a large glass bowl and add 6 ounces of raspberries. If your raspberries are large, halve them as well.
Now for the cantaloupe…
Dicing cantaloupe can seem a bit overwhelming, but if you follow these steps, you will be rewarded with sweet success…
#1.) Cut your cantaloupe in half and then cut one of those halves in half
#2.) Cut one of those quarters into three sections
#3.) Set one section on its side and remove the rind by sliding a sharp knife along the bright green line dividing the flesh and the rind
#4.) Cut 1/2 inch strips out of the flesh
#5.) Cut each strip into 1/2 inch cubes
Diced cantaloupe – done.
Next, dice up a big Granny Smith apple and place it into a glass bowl. Squeeze the juice from 1 lemon or clementine over the diced apple. I use a little of both, but you can go with whichever flavor you prefer. This step is important because the acid in the citrus will prevent the apple from turning brown. The flavor from the citrus will not be super prominent, but it does add a little hint of something in the background of the all of the other fruit flavors.
Add 8 ounces of blueberries into the bowl and dice up 10 ounces of strawberries and toss them in as well. Add the diced cantaloupe and the citrus dressed apples and mix everything together.
The final ingredient is fresh mint and I think it makes this fruit salsa really special. Mint should be added to this salsa in chiffonade, or thin strips, and the easiest way to do this is to pick off the leaves you would like to use (I used about 20 large mint leaves for this amount of salsa, but the amount is totally up to you!) and stack them on top of each other (photo below).
Using a sharp pair of kitchen scissors, cut thin strips directly into the bowl. I love this method, because it is quick, easy and you don’t need to clean a knife and board to get beautifully cut mint leaves.
Doesn’t it look inviting? So fresh and colorful!
This fruit salsa can be served immediately or you can cover the bowl with plastic wrap and chill it for a bit in the refrigerator. As it chills, the flavors intensify and get all cozy together and it only gets better with time, so feel free to make this ahead of time.
Fruit salsa can be enjoyed in so many ways! It is great over ice cream, waffles or pound cake. Put some in a bowl and top it with whipped cream or chocolate syrup or scoop some up with graham crackers or these delicious sweet spiced chips.
However you enjoy this fruit salsa, I am quite confident that you will absolutely love it!
Fruit Salsa
Ingredients
- 1 granny smith apple, diced small
- 3 kiwis, peeled, diced small
- 1/4 cantaloupe, diced small
- 10 ounces strawberries, diced small
- 8 ounces blueberries
- 6 ounces raspberries, halved
- 3 ounces blackberries, halved
- fresh mint, chiffonade
- 2 tablespoons freshly squeeze lemon juice
Instructions
- Dice the Granny Smith apple and place it into a medium bowl
- Squeeze the juice from 1 lemon or clementine over the apple and mix until the apple is coated in the juice
- Combine all of the cut fruit into a large glass mixing bowl
- Chiffonade, or thinly slice a small bunch of fresh mint leaves and add to the fruit
- Mix well
- Serve immediately or cover the bowl tightly with plastic wrap and chill in the refrigerator
