A quick and delicious Fruit Salsa that is versatile. Serve with grilled meat as a side or pour over toasted pound cake and top with whip cream for dessert. It is also great as a dip for Ritz crackers, Wheat Thins or Tortilla Chips. The sweet and salty is truly awesome.
8 to 10
1 pint Strawberries, rinsed, halved
2 Granny Smith Apples, rinsed, cut into 1 inch cubes
16 oz fresh pineapple chunks
2 pears, peeled, cut into 1 inch cubes
2 mangoes, peeled, cut into 1 inch chunks
2 stalks celery, rinsed, thinly sliced
2 tablespoons lime zest
2 tablespoons lime juice
¼ cup honey
No nutrition information available
Wash and prep all fruits. In a Cuisinart mini chopper place ½ cup strawberry halves, ½ cup mango cubes, lime juice and zest, and ¼ cup honey. In medium mixing bowl combine remaining fruit cubes and sliced celery. Toss to mix well. Pour strawberry/mango sauce over fruit. Stir to coat. Cover and refrigerate 2 to 4 hours (overnight works well also) to allow flavors to meld.