Fruit Salsa Recipe

I find a simple side dish can often steal the show at a gathering, especially when it’s unexpected and vibrant. This easy fruit salsa recipe is exactly that kind of recipe. It combines fresh mango, pineapple, strawberries, and kiwis for a beautiful, juicy base. But the real magic comes from the Cardamom-Lime Maple Glaze, which adds a warm, aromatic kick that makes it irresistible. It’s fast, incredibly fresh, and perfect for summer gatherings, whether served with cinnamon chips or alongside grilled chicken for a healthy family meal. This sweet and savory twist on traditional salsa will have everyone asking for the recipe.

Ingredients

• 1 large ripe mango (approx. 300g / 10.5 oz), peeled and finely diced

  Select a mango that has a little give when pressed but isn’t mushy; a ripe mango ensures maximum sweetness. Dice the pieces uniformly into small cubes (around 0.5 cm or 1/4 inch) for the best texture and appearance. If fresh mango isn’t available, you can substitute frozen mango chunks that have been thawed and thoroughly drained to prevent excess moisture.

• 1/2 medium pineapple (approx. 350g / 12.3 oz), peeled, cored, and finely diced

  Choose a pineapple that smells sweet at the bottom; a green or sour pineapple will throw off the flavor balance. Cored pineapple should be diced to match the size of the mango pieces for a cohesive salsa texture. Canned pineapple is not recommended for this recipe as it often contains too much liquid and lacks the firm texture required for salsa.

• 8.8 oz (250g) fresh strawberries, hulled and finely diced

  Use fresh, firm strawberries; avoid overly soft berries as they will break down too quickly in the fruit salsa. Hull the berries carefully and dice them into small pieces, ensuring no large chunks remain. If strawberries are out of season, you can try substituting raspberries, though they will add more liquid.

• 2 medium kiwis (approx. 100g / 3.5 oz), peeled and finely diced

  Kiwis add a vibrant green color and a slight tartness to balance the sweetness of the other fruits in this healthy fruit salsa recipe. Peel the kiwi thoroughly before dicing it; a small dice ensures it blends well with the softer fruits. If kiwis are difficult to find, green grapes (halved) offer a similar color and texture.

• 1/4 cup pure maple syrup (60 ml)

  This serves as the primary sweetener and creates the base for the glaze, binding the flavors together. Use high-quality pure maple syrup for the best flavor; avoid artificial pancake syrups. You can substitute agave nectar or honey for the maple syrup if necessary, though it will change the flavor profile slightly.

• 2 tablespoons fresh lime juice (30 ml)

  The acid from the lime juice brightens all the fruit flavors and prevents the salsa from tasting too heavy or sweet. Freshly squeezed lime juice is essential here; bottled lime juice often contains preservatives that dull the flavor. If you don’t have enough lime juice, you can use lemon juice as a substitute, but lime adds a more traditional pairing to tropical fruit.

• 1/2 teaspoon ground cardamom (2.5 ml)

  Cardamom adds a unique, warm, and slightly floral aroma that elevates this fruit salsa beyond standard fruit salads. Ensure your ground cardamom is fresh; stale spices lose their potency and won’t contribute much flavor. Start with a smaller amount and add more to taste if you’re unsure about the spice level.

• 5-6 fresh mint leaves, thinly sliced, for garnish

  Mint adds a cooling element that contrasts beautifully with the warm spice of the cardamom. Use fresh leaves only; dried mint will not work as a substitute here. Slice the mint leaves right before serving to keep them from turning brown or losing flavor.

• 1/4 teaspoon finely grated lime zest (1 ml), for garnish

  Grated lime zest provides a concentrated burst of citrus aroma and visual appeal for the final fruit salsa presentation. Zest only the green part of the lime, avoiding the white pith, which can be bitter. Use a microplane or fine grater for the best results; reserve until the very end for maximum impact.

Instructions

1. Prepare and Combine the Fruits

   In a large mixing bowl, gently combine the diced mango, pineapple, strawberries, and kiwis. Take care when folding the fruits together, especially the soft strawberries, to maintain their shape. Make sure all the fruit pieces are roughly uniform in size (about 1/4-inch dice) for the best texture and appearance in this easy fruit salsa recipe.

2. Make the Cardamom-Lime Maple Glaze

   In a separate small bowl, whisk together the maple syrup, fresh lime juice, and ground cardamom until well combined. Make sure the cardamom is fully incorporated into the liquid to avoid clumping when added to the fruit. Whisk thoroughly for about 30 seconds to ensure the ingredients are evenly distributed for your glaze.

3. Glaze and Reserve

   Pour about three-quarters of the glaze over the mixed fruit in the large bowl. Gently toss the fruit using a spoon or spatula until all the pieces are evenly coated and glistening with the glaze. Reserve the remaining one-quarter of the glaze for finishing and presentation just before serving. If the fruit isn’t very ripe, I often add a small squeeze more lime juice to the reserved glaze for an extra bright finish.

4. Finish and Garnish

   Transfer the fruit salsa to a shallow, light-colored serving bowl or individual dishes for presentation. Just before serving, drizzle the reserved Cardamom-Lime Maple Glaze over the top in an artful pattern. Garnish with the thinly sliced fresh mint leaves and a sprinkle of finely grated lime zest, allowing some to fall naturally onto the glazed fruit for visual contrast. This simple step turns a basic fruit salsa into a vibrant centerpiece for any family gathering.

Serving Suggestions for This Fruit Salsa Recipe

I find this fruit salsa recipe so versatile; it’s truly a great addition to almost any meal. Beyond just a snack with chips, it can elevate simple family dinners and even serve as a healthy dessert topping. I love serving this over grilled chicken for an easy, high-protein weeknight meal.

• Grilled proteins: The sweet and tangy flavor cuts through rich savory dishes. Serve it alongside grilled chicken, grilled proteins, or even shrimp skewers, offering a bright contrast to savory flavors.
• Dessert topping: Use this `fruit salsa recipe` to elevate light desserts like pound cake, shortcakes, vanilla ice cream, or even a simple scoop of Greek yogurt.
• With cinnamon sugar chips: For a classic presentation, serve with homemade or store-bought cinnamon sugar tortilla chips. This combination is always a hit at gatherings.
• Breakfast or brunch: Brighten up your breakfast routine by spooning this salsa over pancakes, waffles, or oatmeal for a fresh and flavorful start to the day.

Making Ahead and Storing Tips

This `fruit salsa recipe` tastes best when prepared right before serving, within one to two hours of assembly. If you need to make it ahead for a party or meal prep, here are some tips to keep everything fresh and crisp.

• Advance prep: Chop the hard fruits (mango and pineapple) up to one day in advance. Store them in separate airtight containers in the refrigerator. Prepare the Cardamom-Lime Glaze separately and store it in the refrigerator.
• Soft fruit timing: To prevent sogginess, chop the soft fruits (kiwi and strawberries) right before you plan to serve. Combine all the ingredients together just before your guests arrive.
• Leftover storage: Once fully assembled, store leftovers in an airtight container in the refrigerator for up to 2 days. The fruit will continue to release juices, and the texture will become softer over time. While still edible, the salsa will be less crisp and more like a compote after 48 hours.

FAQs

Can I use other types of fruit in this salsa recipe?

Absolutely. This recipe works well with other firm fruits like peaches, nectarines, or even blueberries. Avoid fruits that break down too easily, like bananas. If substituting, try to maintain a balance of sweet, tart, and firm textures for the best result.

Is it okay to make this fruit salsa recipe ahead of time?

Yes, but with precautions. To prevent the salsa from becoming watery, store the chopped fruits and the glaze separately. Combine them within an hour of serving, or at most, a few hours before an event. If made too early, the fruit will release excess liquid and the flavors will become muddled.

How long does the fruit salsa last in the refrigerator?

When stored properly in an airtight container, the salsa should stay fresh for 1 to 2 days. The texture will soften significantly by the second day as the acid in the lime juice breaks down the fruit. It’s best eaten on the same day for maximum freshness.

Does the cardamom add heat to the salsa?

No, ground cardamom adds a warming, aromatic, and slightly sweet flavor, not spicy heat like chili powder. It provides a unique complexity that pairs beautifully with the tropical fruits. It’s similar to the warmth found in cinnamon or nutmeg but with a more floral note.

What is the best way to cut the fruit for a salsa consistency?

Use a sharp knife to dice all the fruits into uniform, small cubes, around 1/4 inch in size. A consistent cut ensures every bite contains a mix of flavors and textures. I find that dicing smaller than 1/4 inch makes the salsa too mushy, so try to keep it consistent for the best texture.

Can I serve this fruit salsa recipe over grilled fish?

Yes, this specific fruit salsa with its Cardamom-Lime Glaze is an excellent choice for a light white fish like cod or tilapia. The acidity cuts through the richness of the fish, and the sweetness provides a delicious contrast. The garnish of mint and lime zest also complements seafood well.

Conclusion

This easy fruit salsa recipe proves that fresh, simple ingredients can create a truly memorable dish. The Cardamom-Lime Glaze takes this from a basic fruit salad to an exciting side dish or healthy dessert option, and I know it will become a new favorite for your family. Don’t forget to save this recipe for later on Pinterest so you can easily find it for your next family meal or gathering.

fruit salsa recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alyssa Bennett
• Total Time: 20 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian, Vegan

Print Recipe

Pin Recipe

Description

This easy fruit salsa combines fresh mango, pineapple, strawberries, and kiwis with a unique Cardamom-Lime Maple Glaze. It’s a vibrant, fast side dish perfect for summer gatherings, pairing well with cinnamon chips or grilled chicken.

---

Ingredients

Scale 1x2x3x

• 1 large mango, peeled and finely diced
• 0.5 medium pineapple, peeled and finely diced
• 8.8 ounces fresh strawberries, hulled and finely diced
• 2 medium kiwis, peeled and finely diced
• 0.25 cup pure maple syrup
• 2 tablespoons fresh lime juice
• 0.5 teaspoon ground cardamom
• 5 to 6 fresh mint leaves, thinly sliced, for garnish
• 0.25 teaspoon finely grated lime zest, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine Fruits: Dice mango, pineapple, strawberries, and kiwis into uniform pieces (about 1/4 inch). Gently combine them in a large mixing bowl.
2. Prepare Glaze: Whisk together maple syrup, lime juice, and cardamom in a small bowl until fully incorporated.
3. Glaze and Reserve: Pour three-quarters of the glaze over the fruit mixture and toss gently to coat evenly. Reserve the remaining glaze for later use.
4. Serve and Garnish: Transfer the fruit salsa to a serving bowl. Drizzle with the reserved glaze, then garnish with fresh mint leaves and lime zest just before serving.

Notes

To maintain texture, chop soft fruits (strawberries and kiwis) right before serving. Store leftovers in an airtight container for up to two days; the texture will soften over time.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cook
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving (approx. 100g)
• Calories: 80 kcal
• Sugar: 15 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 1 g
• Cholesterol: 0 mg