Tropical Fruit Salsa With Jalapeno And Bell Peppers Recipes

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TROPICAL FRUIT SALSA



Tropical Fruit Salsa image

Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice

Steps:

  • In glass or plastic bowl, mix all ingredients.
  • Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg

TROPICAL FRUIT SALSA



Tropical Fruit Salsa image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

2 cups finely diced tropical fruit such as mango and papaya
1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped
1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice

Steps:

  • Gently toss together all ingredients with salt and pepper to taste.

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS



Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories     Condiment/Spread     Fruit     Herb     Pepper     Quick & Easy     Papaya     Pineapple     Bell Pepper     Summer     Jalapeño     Bon Appétit     Washington

Yield Makes about 4 cups

Number Of Ingredients 10

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

  • Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

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