New This Month

Tropical Fruit and Crab Salsa

We served this chunky salsa in seashells as an hors d'oeuvre with cocktails, but would be a tropical treat if served with your favorite fried plantain chips.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Living, July 2002


  • 1 small onion, cut into 1/4-inch dice
  • 1 ripe mango, peeled, pitted, and sliced into 1/4-inch dice
  • 1 ripe papaya, peeled, seeded, and cut into 1/4-inch dice
  • 1/4 pineapple, peeled, cored, and cut into 1/4-inch dice
  • 1 jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/2 pound jumbo lump crabmeat, picked over and rinsed
  • Coarse salt and freshly ground black pepper


  1. Combine onion, mango, papaya, pineapple, jalapeno, lime juice, and cilantro in a large bowl. Toss well to combine. Add crabmeat, and toss gently. Season with salt and pepper. Serve immediately.

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