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Watermelon, Pineapple, and Pecan Salsa

Watermelon, Pineapple, and Pecan Salsa

For a fun, tropical twist, try macadamia nuts instead of pecans. Serve with homemade cinnamon tortilla chips: Follow the tortilla chips recipe in Avocado-Corn Dip with Homemade Tortilla Chips, but generously sprinkle with ground cinnamon instead of salt.

Coastal Living MARCH 2004

  • Yield: Makes 15 cups


  • 2 pineapples, peeled, cored, and cut into chunks
  • 1/4 ripe watermelon, seeded and cut into chunks
  • 1 tablespoon grated lime rind
  • 2/3 cup fresh lime juice
  • 1/4 cup sugar
  • 1/4 cup light rum
  • 1/2 cup pecan halves, halved crosswise and toasted, or pine nuts, toasted


Combine pineapple and watermelon in a large bowl. Combine rind and next 3 ingredients in a small bowl. Pour lime mixture over fruit, tossing gently to coat. Cover and chill at least 2 hours. Sprinkle with pecans just before serving.


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Watermelon, Pineapple, and Pecan Salsa recipe