- Prep: –
- Cook Time: –
- Total: –
- Serving: Makes 4 cups
Just about any fruit, from pineapple to mangoes to cherries, can be used in a fruit salsa, just be sure to pick fruits that are ripe. The sweetness and the texture of the fruit heavily impact the sweetness and texture of the salsa, so choosing perfectly ripe fruit is important.
- 4 plum tomatoes, seeded and diced
- 1/2 fresh serrano chile, diced
- 2 green onions, finely chopped
- 2 tablespoons mint leaves, chopped
- 1 tablespoon basil leaves, chopped
- juice of 1 key lime
- 3 tablespoons extra virgin olive oil
- 3 ounces macadamia nuts, chopped coarsely
- 1 ripe pineapple, peeled and diced
- 1 pinch granulated sugar
- Cayenne pepper to taste
- Combine tomatoes with serrano chile, green onions, mint, and basil.
- In a separate bowl, whisk lime juice with olive oil and drizzle over tomato mixture. Add macadamia nuts and pineapple, then season with sugar and cayenne pepper. Stir well, but gently so you don’t break up the fruit.