I had every intention of posting this recipe before Cinco de Mayo, but sometimes real life simply gets in the way of my blogging schedule. However, I’m betting that’s not the only day of the year you want to eat Mexican food. We’ve got a long and glorious summer ahead of us, and I intend to eat plenty of this fresh apple and pineapple salsa throughout it.
Fruit salsa always reminds me of carefree summer days. The first time I had it was at an island-themed party my parents hosted years ago, which is probably why I still associate it with fun tropical vibes. I still remember how pleasantly surprising it was to taste something that was sweet, tangy and spicy all at once. This fruit salsa hits all of those notes, too: tart green apple is balanced by sweet pineapple, lime and cilantro add an amazing brightness, and jalapeno brings a bit of heat. It’s crunchy and juicy and wonderfully versatile. Serve it with chips, on tacos or in a burrito bowl – the possibilities are endless.
- 1 green apple, finely chopped
- About ¾ cup chopped pineapple
- Zest and juice of one lime
- 1 shallot, finely chopped
- 2 tablespoons cilantro, chopped
- ½ or 1 jalapeno (depending on level of spice desired), seeds removed and finely chopped
- Pinch of salt
- Combine all of the ingredients together in a small bowl. Add salt to taste. Serve immediately or refrigerate (the salsa will keep for a couple of days).
Looking for more inspiration? Follow me on my Pinterest, Twitter, and Facebook pages.