This tropical fruit salsa has mango, papaya and kiwi drizzle with orange juice and tossed with fresh mint leaves. Swirl it into yogurt and add granola for some crunchy texture. Or for a savory twist, serve over grilled salmon!

Every Wednesday for the past ten weeks my oldest daughter has had archery practice. Each of those practices were an hour and a half long and sometimes it was the loooongest hour and a half of my life, but last night ended the season and I was so proud to see my big girl accept her medal and shake the hands of her coaches! Something about seeing my beautiful girl walk up there produced this lump in my throat that I couldn’t seem to swallow past. She’s 10 and about to start 6th grade soon… wasn’t I just 10? I swear it! I’m just so proud of her! Smart, beautiful and the girl can shoot an arrow… a major triple threat!

And now let’s move on to the food!

I’m all about easy. Pick a few ingredients, chop, toss and taste is really how I prefer to roll.

It’s been crazy warm here it the mitten. The temps for the past week have been in the 70’s and the now past couple of days it’s even reached the mid 80’s! Is it March or August cuz I’m confused? So needless to say this post comes at a pretty perfect time. What I have for you is summer in a bowl or Hawaii in a dish. Whatever you wanna call it… it’s fresh, fruity and flirty. Sorry just wanted to fit in another f-word in there… and no not THAT one, gosh.

Wash up your fruit pretty well.

If you haven’t diced up a mango before, I have a spiffy tutorial here. It’s pretty easy stuff. This mango in particular is called a champagne mango, it’s my fav. My sister turned me onto them and I’ve been smitten ever since. To be honest I didn’t know there were different mangos, but I’m down wit’it… but FYI you can use an ol’ mango you choose!

Next halve your papaya. I remember the first time I cut one open and there were those black caviar-esque seeds inside, totally FREAKED ME OUT!

Then just scoop them out and discard. Once I tried one and spit it out. Gross, gross and gross.

Now you can just peel the outside…

Slice…

…dice and throw them into the bowl with the mango.

Kiwi. Some people are allergic… some are turned off by the prickly skin. If I eat too many my tongue will get raw, but I can’t help but love them! You can peel the kiwi with a paring knife.

Next, trim off both ends with a knife and then with a large spoon, wedge it in between the flesh and the skin. Run the spoon around the entire kiwi and then pull out the center.

So easy.

Next, dice up the kiwi and toss it into the bowl.

Then slice thin ribbons of fresh mint and add that into the bowl as well.

Next drizzle a couple tablespoons of orange juice over top.

Finally give the whole thing a stir and you’re done.

You could refrigerate this tropical fruit salsa until you are ready to serve it up. 

It started with some tortilla chips, and as I did like the corn taste of the chips with the salsa… something was weird about it. In my opinion.

Then I continued to snap photos all the while thinking, I’m not sure this is how I want it to go down. Fruit and corn chips… ehhhh, not so sure.

So I was at my local hangout, aka the grocery store and I saw this ^^^

OMG it’s coconut yogurt! Like this would be amazing under my tropical salsa! And it was.

If I had to pick a favorite yogurt flavor, it’s coconut. Hands down, thumbs up, my favorite! But the good thing is that this tropical fruit salsa can be eaten anyway you dream up; on salmon, on yogurt, in a smoothie or by spoon!

Enjoy! And if you give this Tropical Fruit Salsa recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: makes about 4 cups

Tropical Fruit Salsa

This tropical fruit salsa has mango, papaya and kiwi drizzle with orange juice and tossed with fresh mint leaves. Swirl it into yogurt with granola!Or top grilled salmon!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 small mangos (I like the champagne variety)
• 3 kiwi, peeled and diced
• 1 tablespoon fresh mint leaves, rolled and sliced into thin strips
• 1/4 cup orange juice

Instructions

1. Add diced mango, papaya and kiwi into a large bowl.
2. Next add in the fresh mint and drizzle in the orange juice.
3. Stir and serve it on top of whatever your heart desires!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 170 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 36g Fiber: 4g Sugar: 29g Protein: 2g

Nutrition information isn’t always accurate.