Fresh Fruit Salsa Recipe with Lime and Cilantro

A perfect blend of fresh fruit combines with strawberry jam and orange juice to create a deliciously sweet and summery fruit salsa.

All summer long I inevitably bring home more fruit than we can eat right away. Ripe berries, peaches, nectarines and grapes pile up in the fruit bowl and the refrigerator. When produce starts overflowing, one of my favorite solutions is to transform extras into a bright, scoopable fruit salsa.

This fruit salsa is sweet, refreshingly fruity, and wonderfully easy to make. A simple dressing of warmed strawberry jam, a touch of granulated and brown sugar, and a splash of orange juice glazes the fruit and helps everything hold together for dipping. It’s perfect with cinnamon tortilla chips, cinnamon graham crackers, or spooned over yogurt, ice cream, or shortcake with whipped cream.

What is fruit salsa?

Fruit salsa is a sweet, dessert-style salsa that plays like a fruit salad made for dipping. Unlike savory salsas that pair with tacos or grilled fish, this version focuses on seasonal fruit and a jam-based dressing that adds shine and sweetness. It’s simple, colorful, and irresistible when served with slightly crisp, cinnamon-scented dippers.

How to serve this sweet salsa

The classic pairing is cinnamon tortilla chips. You can also serve the salsa with cinnamon-sugar pita chips, graham crackers, or even spoon it onto pancakes or waffles for a fruity topping. It works well as an appetizer on a party snack table, as part of a dessert dip spread, or simply as an afternoon snack or movie-night finger food.

How to make this fruit salsa

This fruit salsa highlights fresh, in-season produce and takes only minutes to prepare. The most important step for a tidy, scoopable salsa is to cut each fruit into similar-sized pieces so every bite includes a variety of flavors and textures.

What fruits to use

You can mix and match any of your favorite fruits. I love ripe strawberries, kiwi, grapes, raspberries and blackberries together, but the recipe is flexible. Some great options include:

• Kiwi
• Seedless grapes
• Fresh berries (strawberries, blueberries, raspberries, blackberries)
• Pears
• Mango
• Pineapple
• Apples
• Watermelon
• Orange segments

Can you use frozen fruit?

For best texture and appearance, use fresh fruit. Frozen fruit thaws and becomes soft and watery, which changes the texture of the salsa. Choose fruits that are in season to keep the salsa flavorful and affordable.

Making the dressing

Warming the jam makes it easy to loosen and stir in the sugars and juice that form the dressing. Microwave the strawberry preserves briefly until warm and stir in the granulated and brown sugar plus orange juice. Add half the dressing to the fruit to start, and add more to taste—if the fruit is very sweet already, you may need less glaze.

Prep tips

• Cut fruit into uniform, bite-sized pieces for easy scooping.
• Leave small berries whole; halve or quarter large berries and grapes.
• Peel and dice kiwis and dice strawberries so they blend evenly with other fruits.
• Gently fold the dressing into the fruit to avoid crushing delicate berries.
• Chill the salsa for at least 15 minutes to let flavors meld and the glaze set slightly.

Fruit Salsa Recipe

Ingredients

• 3 kiwis, peeled and diced
• 6 ounces raspberries
• 6 ounces blackberries, halved if large
• 1 pound strawberries, diced
• 1 cup seedless grapes, halved
• 3 tablespoons strawberry preserves
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1 tablespoon orange juice

Instructions

1. Combine all prepared fruit in a large bowl and gently mix so pieces are evenly distributed.
2. Place the strawberry preserves in a small bowl and warm for 15–20 seconds until easy to stir. Stir in the granulated sugar, brown sugar, and orange juice until smooth.
3. Add half of the jam mixture to the fruit and toss gently; add more dressing to taste if desired.
4. Cover and chill the salsa in the refrigerator for at least 15 minutes to let the flavors meld.
5. Serve chilled with cinnamon tortilla chips, cinnamon graham crackers, or as a spoonable topping for desserts.

Storage

Fruit salsa is best the day it’s made. As it sits, the fruit softens and releases juice, which changes the texture and appearance. If you need to prepare ahead, make it the morning of your event and keep it refrigerated until serving. Leftovers are fine the next day but may be softer, especially the berries. Freezing is not recommended.

Notes

• Makes about 6 cups.
• Best served the day it is made.
• If your fruit is especially sweet, you may not need all of the jam mixture.
• For a tangier version, substitute lime juice for the orange juice.
• Use your favorite seasonal fruits to customize the salsa.

Nutrition (approximate)

Serving size: 1/2 cup — Calories: 67 kcal; Carbohydrates: 16 g; Protein: 1 g; Fiber: 3 g; Sugar: 11 g; Sodium: 3 mg.

Once you make this fruit salsa, you’ll find lots of occasions to serve it. It’s a simple, colorful way to showcase fresh fruit and turns leftover produce into a crowd-pleasing dessert or snack.