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Tropical Fruit Salsa


This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."

  • Yield: Makes 5 cups

Source: Martha Stewart Living, July/August 1999


  • 1 medium ripe papaya, cut into 1/2-inch pieces
  • 1 medium ripe mango, cut into 1/2-inch pieces
  • 1/2 pineapple, cut into 1/2-inch pieces
  • 1 medium jalapeno pepper, seeded and ribs removed, minced
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon grated lime zest
  • 1 tablespoon fresh lime juice
  • Coarse salt


  1. In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

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