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Caribbean Fruit Salsa

Caribbean Fruit Salsa

This is also great as an appetizer served with tortilla chips.

This recipe goes with Blitzen's Baked Salmon With Caribbean Fruit Salsa

Southern Living NOVEMBER 2004

  • Yield: Makes 5 cups

Ingredients

  • 1 mango (about 1/2 pound), peeled and diced*
  • 1 papaya (about 1/2 pound), peeled and diced*
  • 1 medium-size red bell pepper, diced
  • 1 medium-size green bell pepper, diced
  • 1 cup diced fresh pineapple
  • 1 small red onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil

Preparation

Stir together all ingredients. Cover and chill at least 2 hours.

*1 cup each diced, refrigerated jarred mango and papaya may be substituted.

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Caribbean Fruit Salsa recipe

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