Fruit salsas or fruit salads have been on rotation every summer for years. They are so incredibly refreshing and a really fun and beautiful way you can enjoy fruits and vegetables at the same time. Perfect on a hot summer day or if you are hosting. Fruit salsas are so versatile and you can practically sub out any delicious fruit like strawberries, peaches, pineapple, and use anything you have on hand. The magic is in the chopping so please have patience and enjoy the process. Don’t let chopping stress you out, put on some music, smile, and enjoy the process. Take advantage of the simplicity of this delicious recipe and try to be in the moment. We often take life for granted or deal with so much stress so making a beautiful salsa like this and enjoying the process can make all the difference in your life. I used Tajín in this Watermelon Mango Salsa recipe which is a Mexican lime seasoning but if you don’t have any you can simply leave it out and use a small pinch of salt instead. You can find Tajín in most grocery stores or online and I get the mild one. Feel free to improvise and make this recipe your own.
Watermelon Mango Salsa
- 2 cups of finely chopped watermelon
- 1 cup of finely diced cucumber
- 1 cup finely chopped mango I used one mango
- 2 chopped small poblano peppers or jalapeños use 1/2 of a green bell pepper if you don’t like heat
- ¼ of a finely diced red onion soak it in water for 30 minutes and drain it to remove the strong pungent taste
- handful of finely chopped parsley or cilantro
- juice of 2 limes
- 1 tablespoon of olive oil
- sprinkle of Tajín seasoning or a pinch of salt
- Start by finely dicing all of the fruits and cucumber into small cubes. I like to cut all the fruits and cucumbers into thinner pieces, make lengthwise cuts and then chop into cubes across. Please reference this to my video attached below if you struggle with chopping.
- Add everything to the bowl with the parsley, lime juice, olive oil and Tajín.
- Give it a toss and enjoy with tortilla chips or even a spoon.
- Store it in the fridge, it is best served the same day. If you want to prep it for the following day, you can simply chop everything up, store it in the fridge and combine it with the olive oil, seasoning, and lime juice the following day