Tropical Fruit Salsa: A Refreshing Summer Treat

Picture this—Tropical Fruit Salsa. Intrigued? You should be! The Polynesian Cultural Center is pleased to share an amazing salsa that highlights the bounty of fresh tropical fruits, vegetables, and a little touch of spice. Perfect as a topping on fish, chicken, ribs, or salad. We also recommend it as part of a fresh shrimp salad with avocado, tomatoes, and a champagne vinaigrette made with coconut oil.

But the best way to enjoy it might simply be with a bowl of tortilla chips. Whatever you pair it with, it is sure to create that island atmosphere you crave.

Tropical Fruit Salsa Recipe

Ingredients

• 2 cups watermelon, seeded and cubed into small pieces
• 1 cup fresh pineapple, peeled and cubed
• 1 mango, peeled and cubed
• 1 cucumber, seeded and cubed
• ½ small red or sweet onion, finely diced
• 1 tablespoon hot pepper (serrano, jalapeno, etc.), seeded and finely minced
• Optional: Substitute or add ingredients such as chives, papaya, jicama, or corn
• 1 tablespoon freshly minced herbs: dill, basil, cilantro, or mint
• ¼ cup lime juice
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• (Optional) ½ teaspoon chili lime salt
• ⅓ cup shredded coconut

Hint: If the pepper is too spicy, remove seeds and blanch it in hot water for one minute. Cool, rinse, and soak in an ice water–vinegar mixture for 20 minutes. Rinse again before using.

Directions

1. As you will be handling a lot of produce, make sure to wash your hands thoroughly.
2. Peel and cut all fruits and vegetables into small pieces. Place them in a colander and add 1 teaspoon of salt to help release liquid. Mix gently by hand. Let the mixture drain in the sink for 10 minutes, then gently press to remove excess juice.
3. Transfer the drained fruit mixture into a glass bowl. Add onions and hot pepper. Stir gently to mix using a soft folding motion to avoid bruising the fruit.
4. Pour lime juice evenly over the mixture. Add salt, pepper, and herbs. Toss gently until well combined. Cover and refrigerate until ready to serve.

   

5. Top with shredded coconut before serving. Keep refrigerated in an airtight container and consume within a few hours. When serving, drain any liquid and sprinkle lightly with chili lime salt for added flavor.
6. Serve with tortilla chips, or enjoy as a topping for grilled fish, chicken, or a refreshing salad with avocados and coconut champagne vinaigrette.

Bonus Recipe: Coconut Champagne Vinaigrette

Sweet and tangy, this tropical vinaigrette enhances any summer salad.

• ¼ cup champagne vinegar
• ¼ cup coconut oil
• 1 tablespoon honey
• 1 teaspoon sea salt
• Dash of freshly ground pepper

Whisk all ingredients together until emulsified. Drizzle over salads for a light, tropical touch.

We have many more delicious recipes in our Eat Polynesia! section of the blog. You will love the flavors of the islands!