Salsa de Frutas (Fruit Salsa) is a traditional Mexican recipe for a classic salsa of mixed fruit, onion and jalapeño chillies with coriander and garlic served as a dip. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Fruit Salsa (Salsa de Frutas).
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Fruit salsas are great as a summertime dip for corn chips. Not as strange as it might seem as first, after all tomatoes and cucumbers are botanically fruit. This recipe is just an example and you can use just about any mix of fruit. For me, however the mango is essential but otherwise you could also use kiwi fruit, apples, nectarines, plums, watermelon, peach, or just about any fairly firm fruit.
Ingredients:
150g mango, diced
150g pineapple, diced
150g strawberries, diced
150g jicama, diced
1/2 medium sized red onion, diced
1 jalapeño pepper, de-seeded and diced
2 garlic cloves, minced
handful of coriander leaves, chopped
4 tbsp fresh lime juice
Salt, to taste
Method:
Start by dicing up all your ingredients (jicama, pineapple, mango, strawberry, red onion and jalapeno). I like to dice everything into fairly small pieces so that the fruit salsa resembles pico de gallo. Make sure to dice the jalapeño a little smaller than everything else so it’s more evenly distributed and no one gets a big bite of it.
Combine the chopped fruit, red onion, jalapeno and garlic in a serving bowl, tossing to mix well. Now, add a handful of chopped coriander, the lime juice and salt. Mix everything together, have a taste and add more salt if needed.
Enjoy immediately or refrigerate (it will keep for up to 4 days). Serve with corn chips.
Often fruit salsa is served with cinnamon chips (tortilla chips dusted with cinnamon (or cinnamon sugar) before being oven baked.
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