Summer Fruit Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

According to recent surveys, salsas are so popular; they actually outsell ketchup in many supermarkets across the United States. Common though salsas are becoming, you’re unlikely to find this one in any store—but if you did, it would likely put ketchup out of the running altogether. It’s a refreshing all-fruit version, easy to make and freezable for your year-round pleasure.

Serve this as you would any chutney or fruit sauce. You can spread it on toast and melt some cheese on top, or even spoon it over yogurt or ice cream.

 You can freeze this salsa in an airtight container for up to several months.

Preparation Time10 min

Preparation Time - Text10 minutes



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationvegetarian

Taste and Texturefruity, hot & spicy, sweet, tangy

Type of DishCondiments, salsa


  • 1 ripe mango, peeled and pitted
  • 10 good strawberries
  • 2 perfectly ripe nectarines, pitted
  • 1 cup fresh raspberries (or frozen unsweetened raspberries, defrosted, but not drained)
  • ¼ teaspoon salt
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon cider vinegar or unseasoned rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes


Mince the mango, strawberries, and nectarines, and place them in a medium-sized bowl.

Add the remaining ingredients (including the liquid from defrosted raspberries, if applicable), and mix well.

Transfer to a container with a tight-fitting lid, and refrigerate. Use as desired.




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