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This strawberry pineapple blend delivers a perfect mix of sweet and zesty flavors that'll liven up any meal. The colorful combo turns regular dishes into something memorable, making it my favorite when hosting gatherings in the summer months.
I came up with this salsa while hunting for something unique to offer at a backyard party. The bright mixture was such a success that folks ignored my carefully prepared main courses and crowded around this bowl instead. Now it shows up at almost every warm-weather get-together.
Ingredients
- Fresh pineapple: Gives natural sweetness and island flavor that store-bought options just can't deliver.
- Strawberries: Bring gorgeous color and juicy sweetness that works great with the tanginess.
- Cherry tomatoes: Add a traditional salsa touch while being milder than regular tomatoes.
- Jalapeño: Adds adjustable spiciness that perks up the flavor mix.
- Red onion: Offers sharp contrast and crispness that anchors the fruity components.
- Fresh cilantro: Provides that signature herb flavor that makes this truly salsa-like.
- Lime juice: Lifts everything with needed tartness that pulls the flavors together.
- Sea salt: Boosts all ingredients and balances the fruits' sweetness.
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Step-by-Step Instructions
- Get the pineapple ready:
- Start by taking off the rough outer skin and tough center completely. Cut the juicy yellow parts into tiny uniform chunks about a quarter inch big. Making them all the same size means you'll get all flavors in each bite.
- Fix the strawberries:
- Cut away the green tops. Then chop them into bits similar to your pineapple pieces. Pick berries that are ripe but still firm enough to keep their shape when mixed.
- Work with the tomatoes:
- Slice your cherry tomatoes in half or quarters depending on how big they are. Try to make them match your fruit pieces for even texture throughout the mix.
- Deal with the jalapeño:
- Carefully take out the stem, white parts and seeds which have most of the heat. Chop the green part very tiny so it spreads out evenly without making any bite too spicy. Add more or less based on how hot you want it.
- Chop the onion:
- Cut the red onion into tiny bits to avoid overwhelming the soft fruit flavors. Small pieces make sure the onion adds depth without becoming too strong.
- Fix the cilantro:
- Roughly cut up the fresh leaves and soft stems for bright flavor throughout. The stems pack a lot of taste so don't throw them away.
- Mix and flavor:
- In a big bowl gently stir everything together with fresh lime juice and sea salt. The lime adds brightness while the salt brings out the natural sweetness in the fruits.
The ripe pineapple really makes this dish stand out. I stumbled on this mix after buying perfectly ripe pineapples at our community market and wanting to show off their natural sweetness. My kid now asks for this salsa whenever we find good pineapples at the store, calling it "sunshine in a bowl."
Storage Tips
This mix tastes best right after making it, but you can keep extras in a sealed container in the fridge for up to two days. The fruits will let out more juice as they sit, so I suggest pouring off extra liquid before serving leftover portions. For the best look, save some chopped strawberries and pineapple to add just before bringing out stored salsa.
Serving Suggestions
While chips are the common choice, this flexible mix really shines when spooned over cooked meats. Try it on grilled chicken, light fish like tilapia or mahi mahi, or even pork. For veggie options, it adds bright flavor to black bean tacos or on top of grilled halloumi. During morning meals, I put it next to egg dishes where it balances the richness perfectly.
Customization Ideas
This dish welcomes your own touches based on what you like. For more kick, keep some jalapeño seeds or swap in hotter serrano or habanero peppers. Mango works great instead of pineapple for a different tropical feel. Adding chunks of avocado makes a heartier texture with a creamy touch. In cold months when fresh berries cost too much, you can use thawed frozen strawberries, though they'll be a bit softer.
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Frequently Asked Questions
- → How do I control the heat?
If you want less spice, remove the seeds and pale ribs from the jalapeno or include only a small piece. You can leave it out completely for no heat.
- → Is it okay to make this ahead?
Yes, you can make it a few hours earlier. Just keep it chilled in a sealed container so it stays fresh.
- → What should I pair this with?
You can enjoy this salsa with tortilla chips, on tacos, as a topping for grilled chicken or fish, or even layered over nachos.
- → Can I change up the ingredients?
Absolutely! If you don't like cilantro, swap it for parsley. You can also try grape tomatoes instead of cherry ones, or experiment with other fruits.
- → How can I store leftovers?
Keep leftover salsa in the fridge for no more than two days in a tightly sealed container. Before eating, stir it up to mix the flavors.
- → How do I sweeten things up?
Want it sweeter? Add a dash of honey or include more finely chopped strawberries or pineapple for that natural boost of sweetness.