While fresh strawberries are available year-round in many regions of the country, they are at their very best in late spring to early summer. Look for strawberries that are bright red, without white or green around the stem area. They should be plumb, with no soft spots, and very fragrant. While this irresistible springtime fruit is delicious on its own, strawberries lend wonderful flavor to a variety of savory and sweet recipes, from breakfast, salad and desserts. During National Salsa Month, we wanted to make a salsa that took advantage of strawberry’s amazing flavor and bright color. This tangy, fresh salsa is wonderful as a dip with our Simply Sunny Multi-Grain Tortilla Chips, but can also be served with grilled salmon, poached chicken, or as an unusual and exciting topping on vanilla ice cream. Enjoy!
Strawberry Pineapple Salsa
3 tablespoons fresh lime juice
1 1/2 teaspoons finely minced lime zest
1 tablespoon honey
1 clove garlic, finely minced
Freshly ground black pepper, taste
1 cup diced fresh pineapple
1 medium seedless orange, sectioned with membranes removed, diced
½ medium red bell pepper, diced
½ small sweet yellow onion, diced
1/2 small jalapeño pepper, seeded and finely minced
1 1/2 cup fresh diced strawberries
1 medium avocado, diced
1/3 cup finely chopped cilantro
Whisk together lime juice, lime zest, honey, garlic, salt and pepper. Set aside.
Combine pineapple, orange, red pepper, onion, and jalapeño in a bowl.
Add strawberries, avocado and cilantro to pineapple mixture in bowl. Drizzle with lime mixture. Being careful not to crush strawberries or avocado, gently stir together salsa until ingredients are evenly distributed.
Taste and season with more salt and pepper, if needed. Serve immediately or cover and refrigerate for an hour to serve chilled.