Strawberry Pineapple Salsa
Sweet, tangy, and just a bit spicy, this fresh strawberry pineapple salsa is a vibrant, flavor-packed topping or dip perfect for chips, grilled proteins, or brunch spreads.
Equipment
- Cutting board
- Sharp Knife
- Large mixing bowl
- Citrus Juicer
- Measuring spoons
Ingredients
Fruit Base
- 2 cups fresh strawberries hulled and finely diced
- 1.5 cups pineapple fresh or well-drained canned, finely diced
- 1/4 cup red onion finely diced
- 1 jalapeño seeded and minced (adjust to taste)
Flavor Enhancers
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro chopped
- 1 tbsp fresh mint chopped (optional)
- 1 tsp honey or agave nectar
- 1/4 tsp salt
- 1/8 tsp ground cumin
Instructions
- Dice strawberries and pineapple into small, even pieces. Finely chop red onion and jalapeño (remove seeds for less heat).
- In a large bowl, gently combine all diced fruits and vegetables with cilantro and mint (if using).
- Add lime juice, honey, salt, and cumin. Gently toss everything together until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning before serving. Serve with chips or spoon over grilled fish, tacos, or avocado toast.
Notes
For a milder salsa, reduce or omit the jalapeño. Toss strawberries with lime juice immediately after cutting to preserve color. Leftovers can be revitalized with extra lime juice.