Pineapple Papaya Mango Salsa Recipes

PINEAPPLE, PAPAYA & MANGO SALSA

Steps:

• All the work is in dicing the fruit.
• One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
• Combine everything and stir very, very gently.
• Chill for at least 6 hours.
• Keeps in fridge for 4-5 days.

PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE

Steps:

• Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
• Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
• Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

PINEAPPLE KIWI MANGO SALSA

Steps:

• Place all ingredients in a bowl and mix together.
• Let it sit to allow the flavors to mingle.

MANGO, PINEAPPLE & PAPAYA SALAD

Steps:

• Peel the papaya, cut them in half, and scoop out and discard the seeds.
• Cut the flesh into ½ inch cubes and place in a bowl.
• Peel the mango.
• Stand the fruit, stem end up with a narrow side toward you.
• Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
• Repeat on the other side of the pit.
• Cut the flesh into ½ inch cubes.
• Add to the bowl.
• Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
• Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
• Add to the bowl.
• Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
• The salad may be covered and refrigerated for up to 4 hours before serving.

MANGO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

PAPAYA MANGO SALSA (CANNING)

Steps:

• Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
• Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

MANGO PAPAYA SALSA

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.