Strawberry Pineapple Salsa
A vibrant, no-cook fruit salsa made with fresh diced strawberries, juicy pineapple, Roma tomatoes, jalapeño, red onion, cilantro, and lime juice. Sweet, tangy, lightly spicy, and perfect for summer snacking, grilling, and entertaining.
Ingredients
- 1 fresh pineapple peeled and cored
- 1 pound fresh strawberries hulled
- 2 Roma tomatoes diced
- 1/2 medium red onion minced
- 1/2 medium jalapeño minced
- 1/3 cup fresh cilantro chopped
- 1 lime juiced
- 1/2 teaspoon salt
Instructions
- Peel and core the fresh pineapple. Dice into small, uniform quarter-inch pieces and transfer to a large mixing bowl.
- Hull the strawberries and dice into quarter-inch pieces. Add to the bowl with the pineapple.
- Dice the Roma tomatoes into quarter-inch pieces and add to the fruit mixture.
- Add the minced red onion, minced jalapeño, chopped cilantro, fresh lime juice, and salt to the bowl.
- Stir gently until all ingredients are evenly combined.
- Allow the salsa to rest at room temperature for 30 minutes before serving to allow the flavors to meld. Serve with tortilla chips or as a topping for grilled proteins.
Notes
Use fresh pineapple and ripe strawberries for the best flavor and texture. Canned pineapple is not recommended.
Small, uniform quarter-inch dice throughout ensures balanced flavor in every scoop.
Remove jalapeño seeds for milder heat or leave some in for more spice.
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Not suitable for freezing.
For best results, make a few hours ahead and refrigerate — the flavor continues to improve as it sits.
Small, uniform quarter-inch dice throughout ensures balanced flavor in every scoop.
Remove jalapeño seeds for milder heat or leave some in for more spice.
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Not suitable for freezing.
For best results, make a few hours ahead and refrigerate — the flavor continues to improve as it sits.
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