Fruity, fruit salsa is great in the summer. The fruit is actually fresh and it always tastes good paired with some crunchy chips or veggies or as a side with some delicious, marinated honey balsamic pork tenderloin 🙂 To me, anything that is fresh is always better and I was lamenting with PIC that come fall, I’d be a whining whiner again about the lack of fresh produce….I know, my life is rough considering that’s the biggest worry I have. Life is indeed pretty dang good! This salsa is uber-healthy so you won’t have any regrets other than you didn’t make more to crush. This makes an excellent side dish or dish to pass for get togethers since it doesn’t need a whole lot of refrigeration and is good warm or cold.
You’ll want to make a big batch of this for a few reasons: 1. prep work–cutting up fruit isn’t hard, but doing it in large batches just makes life easier later because 2. you’ll want to eat a lot of this. I promise. If you don’t, please send it to my house and I will devour it for you and send a photo.
- 2 ripe mangos
- 2 large ripe peaches
- 1/4 c. onion
- 1/4 c. chopped cilantro
- Prepare fruit, onion, and cilantro by chopping into small pieces of uniform size. If you cook like me, about half is uniform, the other half is rough chopped.
- Combine everything in a bowl and chill for at least an hour before serving.
- Eat with anything in site or by the spoonful from the mixing bowl.