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Fruit Salsa

Scott Phillips

Servings: four to five.

This salsa adds a sweet, spicy accent to Grilled Pork Tenderloin, and can be made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix of oranges and grapefruit), apricots, plums, pineapple, mangos, tomatoes, or avocados. You could also use fresh corn kernels, cooked and cooled first.


  • 1-1/2 cups fruit (see the note above), cut into small dice, or cooked corn kernels
  • 1/4 medium red onion, cut into small dice, or 2 scallions (white and light green parts), thinly sliced
  • 1/4 yellow or red bell pepper, cut into small dice
  • 1 fresh jalapeño or other hot chile, cored, seeded, and minced
  • 1 Tbs. minced fresh cilantro or parsley
  • 2 Tbs. fresh lime juice or rice vinegar
  • 1/2 tsp. ground cumin or chili powder (optional)
  • Salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on five servings
  • Calories (kcal) : 35
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 1


  • Mix all the ingredients, including salt and pepper to taste, in a medium bowl. Let stand for 10 to 15 minutes to allow the flavors to blend.


Rate or Review

Reviews (2 reviews)

  • jquinl | 08/10/2016

    Very good! I used pineapple. Pairs beautifully with glazed pork tenderloin. Can be made well in advance of serving, then refrigerated, so good for company.

  • CeMac | 07/02/2011

    This is one of my go-to summer side recipes. In addition to the grilled pork tenderloin, it partners nicely with grilled shrimp or fish.

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