Fruit Veggie Salsa Recipes

FRUIT SALSA

Fruit Salsa image

Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips.

Provided by TIM LILES

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 15m

Yield 32

Number Of Ingredients 8

Ingredients

1 tomato
1 orange, peeled and segmented
2 kiwis, peeled and sliced
1 red onion, coarsely chopped
1 avocado, peeled and pitted
1 bunch cilantro
2 jalapeno chile peppers
garlic salt to taste

Steps:

In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 2.4 g, Fat 1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 1.2 g

FRESH VEGETABLE SALSA

Fresh Vegetable Salsa image

Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

Ingredients

1 cup chopped seeded plum tomatoes
1/4 cup thinly sliced green onions
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts :

FRESH FRUIT SALSA

Fresh Fruit Salsa image

This salad has all the bright colors and fresh flavors of summer. -Mary E. Relyea, Canastota, New York.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 13

Ingredients

1 cup chopped peeled mango
1 cup diced honeydew melon
1 cup unsweetened pineapple chunks
1 cup chopped sweet red pepper
2 large kiwifruit, peeled and chopped
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
1 tablespoon cider vinegar
2 teaspoons lime juice
1 teaspoon chopped jalapeno pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
Tortilla chips

Steps:

In a large bowl, combine all ingredients. Refrigerate until serving. Serve with tortilla chips

Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FRUIT & VEGGIE SALSA

Fruit & Veggie Salsa image

I looked at a few different recipes for salsa and was lacking one or two ingredients for each recipe, so I looked at what I had on hand and made up the recipe. For all of the ingredients... if you really like that ingredient, add more of it. If you hate one ingredient, don't add it. Have some peppers on hand? Toss 'em in. Go wild!

Provided by Jillian R

Categories Black Beans

Time 15m

Yield 2-2 1/2 quarts, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (20 ounce) can pineapple tidbits (you could probably put in less pineapple)
2 mangoes
1/2 white onion
1 (15 ounce) can black beans, drained & rinsed
0.5 (15 1/4 ounce) can corn
8 -10 strawberries
1/2-1 jalapeno
1 tomatoes
1/2-1 bunch cilantro
2 -3 tablespoons lime juice
salt

Steps:

Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously).
Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
Add the cilantro, lime juice and salt. Stir it up.
Break out the chips and enjoy!

Nutrition Facts : Calories 178.4, Fat 0.9, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 39.9, Fiber 7.9, Sugar 16.5, Protein 6.6

RAINBOW FRUIT SALSA

Rainbow Fruit Salsa image

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 limes, juiced
1 cup honey
1 cup fresh mint leaves, plus additional for garnish
1 cup blueberries, halved
1/2 cup pomegranate seeds
1 ruby red grapefruit, segmented and diced
1 kiwi, finely diced
1 mango, finely diced

Steps:

For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint.
For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Black Bean Salsa with Exotic Fruit and Vegetable Chips image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 2 1/2 cups salsa; 6 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can black beans, drained
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
Salt
A few dashes hot sauce, to your taste
Chopped cilantro leaves, optional
1 bag (5 ounces) plantain chips (recommended: Goya brand)
1 bag root vegetable chips (recommended: Terra Chips, any variety)

Steps:

Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

GARDEN VEG SALSA

Garden Veg Salsa image

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

3 large tomatoes, chopped
1 cup chopped cucumber
1 medium sweet yellow or red pepper, chopped
3/4 cup chopped zucchini
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons olive oil
1 tablespoon white vinegar
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

Nutrition Facts :

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VEGAN JACKFRUIT TACOS WITH MANGO SALSA RECIPE

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FRESH SALSA RECIPE - SWEET AND SPICY FRUIT SALSA

Web Apr 30, 2020 Chill the salsa in a non-reactive serving bowl and allow it to chill for at least 30 minutes or up to 12 hours before serving. Store in the fridge in an airtight container for up to 4 days. Prep Time: 10 minutes. …
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15 MIND BLOWING FRUIT SALSA RECIPES - TARA TEASPOON

From tarateaspoon.com
Reviews 10
Published Jul 1, 2020
Estimated Reading Time 6 mins

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