Ingredients
Scale
For the Salsa:
- 2 cups fresh pineapple, diced into ½-inch pieces
- 4 medium kiwis, peeled and diced
- 1 medium red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon honey (or agave nectar)
- ¼ teaspoon sea salt
- Pinch of black pepper
Instructions
- Prepare the Pineapple: If using a whole pineapple, cut off the top and bottom, stand it upright, and slice away the skin in downward strips. Cut the pineapple into quarters lengthwise, remove the tough core from each quarter, then dice the flesh into ½-inch pieces. You should have about 2 cups of diced pineapple. If using pre-cut pineapple, simply dice any larger pieces to ensure uniform size.
- Prepare the Kiwis: Using a sharp paring knife or vegetable peeler, remove the fuzzy skin from the kiwis. Cut each kiwi in half lengthwise, then slice into half-moons before dicing into bite-sized pieces roughly the same size as your pineapple chunks. The kiwis will be softer than the pineapple, so handle them gently.
- Dice the Bell Pepper: Core and seed the red bell pepper, then dice it into small pieces (about ¼-inch). The smaller dice on the pepper helps distribute its flavor and color throughout the salsa without overpowering the fruit.
- Prepare the Aromatics: Finely dice the red onion and jalapeño pepper. For the jalapeño, cut it in half lengthwise and use a spoon to scrape out the seeds and white membranes (this is where most of the heat lives). Mince the jalapeño very finely so the heat distributes evenly. If you like spicy salsa, leave some or all of the seeds in.
- Chop the Cilantro: Roughly chop the fresh cilantro leaves and tender stems. Don’t worry about making it perfectly uniform—a rustic chop works beautifully here.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice, honey, salt, and black pepper until the honey is fully dissolved and incorporated. The honey can be stubborn, so whisk vigorously for about 30 seconds. Taste and adjust—if your fruit isn’t very sweet, you might want a touch more honey.
- Combine Everything: In a large mixing bowl, gently combine the diced pineapple, kiwi, red bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over the fruit mixture and use a silicone spatula or wooden spoon to fold everything together gently. Be careful not to mash the kiwi, which is softer than the other ingredients.
- Rest and Develop Flavors: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully and the fruit to release a bit of juice, creating a light, flavorful syrup.
- Final Touches: Before serving, give the salsa a gentle stir and taste one more time. Adjust the seasoning if needed—you might want an extra squeeze of lime for brightness or a pinch more salt to enhance the flavors.
- Serve and Enjoy: Transfer to a pretty serving bowl and serve with cinnamon sugar tortilla chips, over grilled fish or chicken, alongside tacos, or however you prefer! The salsa is best enjoyed fresh but will keep refrigerated for up to 2 days.
Notes
- For the best texture and flavor, use fruit that’s ripe but still firm. Overripe fruit will turn mushy.
- The salsa will release liquid as it sits. This is completely normal—just give it a stir before serving.
- If making this for a dessert salsa, you can omit the jalapeño and onion entirely for a purely sweet version.
- Leftover salsa liquid makes an incredible addition to smoothies or cocktails!
- For a beautiful presentation, reserve a few kiwi slices and pineapple chunks to garnish the top of the bowl.
- The heat level can be adjusted by using more or less jalapeño, or substituting with a milder pepper.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup
- Calories: 52
- Sugar: 9g
- Sodium: 76mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg