I made this up when we were having fish. Everyone loved it, and it has been used ever since. Easy to make. I use a plastic spoon to serve so as not to have the acid in the salad cause the taste to change when a metal spoon is used.
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Units: US | Metric
- 1/2 ripe papaya, cut into small chunks
- 1 mango, cut into small chunks
- 2 -3 slices fresh pineapple, cut into small chunks
- 1 scallion, cut into small pieces along with green stalks
- 1 small garlic clove, minced
- 1 fresh jalapeno (cut in half, remove seeds and white veins to remove heat)
- 1 -2 tablespoon olive oil
- 1/2-1 fresh limes or 1/2-1 lemon, juiced
- 2 -3 sprigs fresh cilantro, minced
- 1 pinch salt (or to your taste)
- 1Put all into a bowl except oil and lemon.
- 2Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
- 3Add approximately 1-2 TBL of olive oil.
- 4Let flavors meld for at least 1 hour. You can refrigerate or not.
- 6Eileen Baker.
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Nutritional Facts for Eileen's Fruit Salsa for Fish or Chicken
Serving Size: 1 (163 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 104.5
- Calories from Fat 33
- Total Fat 3.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 42.8 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 2.6 g
- Sugars 14.1 g
- Protein 0.9 g