Fruit Salsa

fruit salsa

Fruit salsa. I wish all my readers a Merry Christmas and Happy New Year!

Ever since I was a child, I always passed up sweet desserts for fresh fruit. Fruit was always the perfect way to end any meal. My family made fresh fruit salsa and I ate it by the spoonful. Sometimes the salsa would just include fruit, but as a special treat we added shredded coconut or a small amount of honey. It was much better than any other type of dessert. As an adult, I find any excuse to incorporate fresh fruit into my diet and love adding it to any meal.

Salsa is versatile and a great last minute addition to your favorite dish. I love serving this salsa over baked salmon or grilled chicken. Serve it with baked pita chips or plantain chips for a fun afternoon snack. Mix it into yogurt or a bowl of cereal. It even works great for dessert. Don’t be afraid to eat it by the spoonful too. What could be better than a delicious serving of fruit that can be enjoyed for breakfast, lunch, dinner or snack?

How would you enjoy this Tropical Fruit Salsa?

Today I want to share one sensational salad recipe that might be well fit to your festive Christmas table. This is a Fruit Salsa, very colorful and beautiful combination of many fruits and few vegetables. Here are honeydew melon, papaya, mango and red bell pepper, red onion with lime juice.

Try to make it and all your guests will be surprised of the taste!

If you wish to make a very delightful pastry to your festive Christmas table please see the Almond Biscotti recipe.


125 g Honeydew melon, seeded, rind removed
125 g Papaya, peeled and seeded
125 g Mango, peeled and pitted
60 g Red bell pepper, cored and seeded
10 g Jalapeno pepper, stemmed and seeded
40 g Red onion, cut into half rings
60 ml Lime juice
Salt to taste


Chop the melon, papaya, mango, bell pepper, Jalapeno pepper into fine dice. Save the juices that are released.

Combine the chopped fruits with their juices, peppers, onion, lime juice in a bowl.

Season to taste with salt.

Refrigerate if needed until served.

Author: Alfian Nofandhi

Love Culinary