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Fruit Salsa

A simple refreshing fruit salsa has endless uses and only a 10-15 minute prep time. Great as a condiment for fish or chicken, taco filling, cheese & cracker topping and more.

I love this little fruit salsa recipe because it’s flexible, quick, easy, adaptable to your taste and, most importantly, flavorful and fresh. It’s a nice change from the typical tomato based salsas.

grape salsa in bowl f

The fruit you choose is pretty much interchangeable in the recipe. For some purposes, like dips, you might want to chop the fruit more finely. I like to add a touch of honey, but again, that’s your choice and will also depend on the sweetness of your fruit. Ripe, seasonal fruits are best.

I particularly love a fruit salsa over fish or chicken as seen in the pictures below. Here are two of our recipes that use fruit salsa as a topping:

Salsa, Relish and Chutney – what’s the difference?


  • Typically uncooked vegetables and/or fruit
  • Often contain, herbs, onion and some heat
  • Most common are the tomato Mexican salsas
  • Salsa is the Spanish word for sauce


  • Typically more finally chopped vegetables/and or fruit, often with a preserved or pickled component.
  • Often contain a fair bit of sugar.


  • Almost always cooked fruits and vegetables
  • Often contain spices like cinnamon or cloves as well as herbs and chiles
  • Sweet and tangy
  • Chutneys are delicious served with meats or crackers with cheese. Try our peach chutney, apple chutney or pear chutney.
  • Chutney is the Hindi word for sauce

Which fruits to use

  • I typically use peach, mango or pineapple. Other great options – depending on the use – are watermelon, strawberry, kiwi and melon.

Ways to use fruit salsa

So many options. Here’s a few.

  • Condiment
    • Serve mango or peach salsa over fish, chicken or pork
    • Top your fish, chicken or shrimp tacos with a mango, peach or pineapple salsa.
  • Topping
    • Use as a topping for cheese and crackers, similar to how you would use a jelly. Cut the fruit more finely for this purpose.
    • Instead of a salad dressing, top your next green salad with a fruit salsa.
  • Dips
    • Break out the corn chips, naan, pita or crackers for a fruit salsa dip. Be sure to drain the salsa before serving as a lot of juices will form as it sits around.
  • Fillings
    • Use as a filling for burritos or quesadillas with chicken, meat, cheese, avocado, etc.
  • Dessert – serve as a dessert with vanilla yogurt. Leave out the onion and hot sauce.

Tailor To Your Taste

The basics are fruit 🙂 onion, herbs, oil and some sort of acid.  I like to add a touch of honey as I mentioned, a bit of ginger and some chili flakes. Other options are:

  • Use one fruit or a combination of fruits that you like. See suggestions above.
  • Vary the level of heat with chili flakes, chopped jalapeno peppers or hot sauce such as sriracha
  • Use lime, lemon or vinegar as the acidic component. Or even zest.
  • Use chives or onion instead of the green onions.
  • The look – cut the fruit finely or chunky.
  • Chopped roasted nuts would be fantastic for certain uses e.g. cheese and cracker or salad toppings and desserts.

Make Ahead

  • It’s best to let the fruit salsa sit for 30 minutes to an hour to let the flavors blend.
  • It can also be made a day ahead.

How to make fruit salsa

grapes, peaches, mango, oil, honey, ginger, chili flakes, cilantro, lime, green onion
Ingredients: grapes (or peaches, mango, etc), oil, honey, ginger, chili flakes, cilantro, lime, green onion, salt
grape salsa ingredients in a bowl
Mix all ingredients together in a bowl and let sit to blend flavors
grape salsa in bowl 1
Grape salsa
pineapple salsa in bowl
Pineapples salsa
chicken burger with mango salsa on plate
Mango and avocado salsa on a chicken burger.
salmon with peach salsa on plate
Peach salsa on salmon
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5 from 7 votes

Fruit Salsa

A simple refreshing fruit salsa has endless uses and only a 10-15 minute prep time. Great as a condiment for fish or chicken, taco filling, cheese & cracker topping and more.
Prep Time12 minutes
Chill time30 minutes
Total Time42 minutes
Course: Appetizer, Condiment, Side Dish
Cuisine: American
Servings: 6 -8 for condiment, topping or dip
Author: Cheryl


  • 2 cups grapes, green and red, cut in half (or quarters if large) Note 1
  • 2 teaspoon honey (or less if fruit is very sweet)
  • 2 tablespoon finely chopped green onions
  • 1 tablespoon neutral olive oil
  • 1 tablespoon lime juice (or lemon juice)
  • 2 tablespoon chopped fresh cilantro (use parsley if you prefer)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ginger optional
  • chili flakes, 1/8-1/4 tsp optional


  • MAKE SALSA: Mix together all the ingredients in a bowl. Taste and adjust to your taste. Cover and let sit at room temperature or refrigerate for 30-60 minutes to let flavors blend.
    Serve as a condiment for chicken/fish, as an appetizer with corn chips, as a topping for fish tacos, etc.
    Makes about 2 cups.

Recipe Notes

  1. Substitute other fruits like mango, peaches, strawberries, kiwi, melon, pineapple. If using as a dip, chop the fruit more finely. If using as a dessert, omit the onion, ginger and chili flakes. 
  2. Make Ahead: The fruit salsa can be make a day ahead. After that, I find it gets too watery. 


Calories: 64kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 96mg | Fiber: 1g | Sugar: 10g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
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