Between the grill going and the fresh fruits and vegetables in season, there’s something about the summer that makes Mexican food the perfect food to make. While I love mainstays like pico de gallo, tomatillo salsa and guacamole, I also like to play around with my salsa. A while back I made a mango & black bean salsa. Last night I had a lot of fresh fruit in the fridge and since I was making fish tacos for dinner, I thought a tropical fruit salsa would be the perfect refreshing accompaniment to grilled Mahi Mahi. The beauty of this recipe is that you can really add whatever you want – this is just what I happened to have in the fridge but feel free to add – I think next time I’m going to add some Jicama. But the best part? This fruit salsa works equally well with chips, fish or chicken tacos and vanilla ice cream – you can’t say that about many things!
Peeled & diced mango
Peeled & diced pineapple
Peeled & diced peach
Diced red bell pepper
Peeled & diced white onion
Juice of 1/2 lemon and 1/2lime
Combine all ingredients in a bowl and stir. That’s it!
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