Best Fresh Fruit Salsa Recipes

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

FRESH FRUIT SALSA WITH CINNAMON CHIPS

Steps:

• In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until serving., Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas; toss to coat., Arrange in a single layer on ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Serve with salsa.

FRESH FRUIT SALSA

Steps:

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

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
• Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
• Add the rest of the spice mixture to the salsa ingredients. Chill.
• Heat grill to medium high.
• Rub the chicken with the oil.
• Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
• Plate chicken and top generously with salsa.
• Serve with rice or on a bed of salad greens.

FRESH FRUIT SALSA WITH CINNAMON SUGAR CHIPS

Steps:

• Combine apples, kiwi, strawberries, orange juice, zest, brown sugar, and apple jelly together. Cover and refrigerate.
• Place the tortilla wedges on a non greased baking sheet and sprinkle with desired amount of cinnamon and sugar.
• Bake the tortilla wedges at 325 degrees until warm.
• Remove from oven and let cool.
• Serve with fruit salsa.

FRESH FRUIT SALSA

Steps:

• Place all ingredients in a medium nonreactive bowl; stir to combine. Cover with plastic wrap and let stand 20 to 30 minutes before serving to allow flavors to combine.

GRILLED ANGEL FOOD CAKE WITH FRESH FRUIT SALSA

Steps:

• In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
• When ready to serve, prepare and preheat grill.
• Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
• Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
• Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
• Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
• Enjoy!

FRESH FRUIT SALSA WITH CINNAMON CRISPS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
• Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
• Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
• Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
• If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.

SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA

Steps:

• Mix all ingredients for Fresh Fruit Salsa.
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC

Steps:

• For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
• Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
• For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
• Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
• Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
• Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.

TURKEY BURRITOS WITH FRESH FRUIT SALSA

Steps:

• For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,

GRILLED ANGELFOOD CAKE WITH FRESH FRUIT SALSA

Steps:

• 1. In a bowl, mix fruits, sugar, lime juice, mint and cayenne (if you are adding heat). Cover and refrigerate a couple of hours before serving. You can also do this the night before and the flavors can blend completely!
• 2. Prepare and preheat grill. I did use some foil on my grill but spraying with cooking spray is okay as well.
• 3. Slice angelfood cake horizontally, place cut side down on grill.
• 4. Grill for about 30-60 seconds or until light golden brown. Carefully flip cake and grill for another 30-60 seconds until golden brown. DO NOT LEAVE CAKE UNATTENDED, IT WILL BURN FAST!!!
• 5. Cut cake into about 8 pieces, top with fruit salsa and a scoop of sherbet.

SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA

Steps:

• Prepare Fresh Fruit Salsa. Cook and drain pasta as directed on package. Rinse with cold water drain. Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 110mg Sodium 220mg Carbohydrate 26g (Dietary Fiber 3g) Protein 16g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
• For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
• For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
• In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.

TURKEY BURRITOS WITH FRESH FRUIT SALSA

Steps:

• For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,

SALMON WITH FRESH FRUIT SALSA - DIABETIC FRIENDLY

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray.
• Place salmon fillets in the pan in a single layer and sprinkle with chili powder.
• Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.
• Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside.
• Top each fillet with 1/2 cup salsa and serve.

FRESH FRUIT SALSA

Steps:

• Combine lime juice, brown sugar and salt. Combine remaining ingredients. Pour lime juice mixture over and toss to blend.