Strawberry Pineapple Salsa (Printable)
Bright strawberries and pineapple tossed with lime, jalapeño, red onion, and cilantro—serve chilled with chips or over grilled dishes.
# What You'll Need:
→ Fruit and Vegetables
01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh pineapple, diced
03 - 1/4 cup red onion, finely diced
04 - 1 small jalapeño, seeded and finely minced
05 - 1/4 cup fresh cilantro, chopped
→ Seasoning & Dressing
06 - Juice of 1 lime
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
# How-To Steps:
01 - Dice strawberries, pineapple, and red onion. Seed and finely mince the jalapeño. Chop the fresh cilantro.
02 - Place diced strawberries, pineapple, red onion, jalapeño, and chopped cilantro into a medium mixing bowl.
03 - Add the juice of 1 lime, sprinkle with salt and black pepper.
04 - Gently toss all ingredients together with a spoon or spatula until evenly mixed.
05 - Taste and adjust seasoning if desired. Serve immediately or refrigerate for up to 2 hours to enhance flavors.
# Expert Advice:
01 -
- It tastes like sunshine in a bowl but requires barely any work—just a bit of chopping and a squeeze of lime.
- Somehow, this salsa manages to vanish the moment it hits the table—there are never leftovers, and that tells you everything.
02 -
- Once I made this too far ahead and the strawberries went mushy—the best texture is always when served fresh.
- Swapping in mint for cilantro was an accidental win during a hot afternoon when I realized I was out of cilantro—suddenly the salsa tasted like a brand new dish.
03 -
- Dice everything in similar sizes so you get a perfect spoonful every time—uneven chunks mean some bites miss out on the magic.
- Let the lime and salt hit first and rest a minute to draw out natural juices—it's a tiny step that amplifies the flavor.