Strawberry Pineapple Salsa
This strawberry pineapple salsa is a vibrant, fresh, and delightfully sweet combination of juicy strawberries, tropical pineapple, and zesty lime, perfect as a topping, dip, or salad addition.
Servings: 4 servings
Ingredients
- 1 cup fresh strawberries hulled and diced
- 1 cup fresh pineapple diced
- 1 small jalapeño seeded and finely chopped (adjust to taste)
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice juice of 1 lime (about 2 tablespoons)
- 1 tablespoon honey or agave syrup optional, for added sweetness
- salt to taste
- freshly ground black pepper to taste
Instructions
- Start by washing and preparing your fresh fruit. Hull the strawberries by removing the green tops, then dice them into small pieces. Dice the fresh pineapple into similar sized chunks. Keeping the fruit pieces uniform ensures even flavor distribution and a beautiful presentation.
- Next, finely chop the jalapeño, making sure to remove the seeds if you want to keep the salsa mild. Dice the red onion finely, as large pieces can overpower the salsa. Chop the fresh cilantro leaves to release their bright, citrusy aroma.
- In a medium-sized bowl, gently toss together the diced strawberries, pineapple, jalapeño, red onion, and cilantro. This is where your salsa starts to come together, so be gentle to avoid mashing the fruit.
- Squeeze the fresh lime juice over the salsa mix. This not only adds a zesty brightness but also helps to meld the flavors. If your fruit isn’t quite as sweet as you’d like, drizzle in a tablespoon of honey or agave syrup to enhance the natural sweetness.
- Sprinkle in salt and freshly ground black pepper to taste. Mix everything gently but thoroughly. Taste and adjust the seasoning as needed — sometimes a bit more lime or salt can make all the difference.
- For the best flavor, cover the salsa and let it chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully. Serve chilled with your favorite chips, grilled meats, or as a fresh topping on tacos.
Notes
Use ripe, fresh fruit for the best flavor. Remove seeds from jalapeño for milder salsa or substitute with milder peppers. For smoother texture, pulse briefly in a food processor but avoid over-processing. Let salsa rest in fridge for at least 30 minutes. Adjust sweetness with honey or agave as desired. Fresh cilantro is essential but can be swapped with parsley. Salsa stores well in an airtight container in the refrigerator for up to 3 days.