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!
I’m all about easy. Pick a few ingredients, chop, toss and taste is really how I prefer to roll.
TO Make This Tropical Fruit Salsa You Will Need:
- mangos (I like the champagne variety)
- fresh mint
- orange juice
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.
Wash up your fruit pretty well.
Dice up 2 mango.
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 skin.
Slice and dice the papaya.
Add it to 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.
Next, dice up 3 kiwi and toss it into the bowl.
Then add 1 tablespoon sliced fresh mint to the bowl as well.
Next drizzle 1 to 2 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!
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