Fresh Fruit Salsa Recipe: Tangy Mango & Strawberry Salsa Guide

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 tend to buy more fresh fruit than we can eat. Ripe berries, peaches, nectarines and grapes pile up in our fruit bowl and refrigerator. Instead of letting extras go to waste, I often turn them into smoothies, yogurt parfaits, or a quick fruit sauce — and my favorite is this bright, spoonable fruit salsa.

This sweet fruit salsa is fresh, summery, and easy to make. It combines diced seasonal fruit with a simple dressing of strawberry jam and a splash of orange juice. Serve it with ice cream or yogurt, spoon it over shortcake with whipped cream, or scoop it up with cinnamon tortilla chips for a fun dessert or snack.

What is fruit salsa?

Fruit salsa is a sweet alternative to savory salsas. Rather than tomatoes, onions and chiles, this version highlights fresh fruit tossed in a jam-based glaze. It’s similar to a fruit salad but designed for dipping, making it perfect for parties, snack time, or as a simple dessert.

My version mixes favorite summer fruits with strawberry preserves and orange juice to create a glossy, scoopable topping that’s impossible to stop eating.

How to serve this sweet salsa

The best pairing is cinnamon tortilla chips, which add a warm, spiced crunch that complements the fruit. Cinnamon-sugar pita chips or graham crackers also work well.

Serve fruit salsa as an appetizer alongside other dips or make a desserts-only dip table with cream cheese fruit dip and toffee apple dip. It’s equally good as an afternoon snack or movie-night finger food — there’s really no wrong time to enjoy it.

How to make this fruit salsa

This fruit salsa is quick to prepare and highlights whatever fruit is in season. The key is cutting the fruit to similar sizes so the salsa is easy to scoop.

What fruits to use?

Use a mix of textures and flavors. I love berries, kiwi and grapes together, but you can customize the salsa to your taste or what’s in season. Jam-glazed fruit is delightful with cinnamon chips, so feel free to experiment.

• Kiwi
• Grapes
• Fresh berries (strawberries, blueberries, raspberries, blackberries)
• Pears
• Mango
• Pineapple
• Apples
• Watermelon
• Oranges

Can you use frozen fruit?

Fresh fruit is recommended. Frozen fruit tends to become mushy after thawing and won’t give the same crisp texture. Choosing fruits that are in season will keep the salsa tasting fresh and affordable.

Making this recipe

Trim and dice fruit to roughly the same size for easy scooping. Leave raspberries and blueberries whole; halve large blackberries and cut grapes in half or quarters. Dice strawberries and peel and dice kiwis.

Place the prepared fruit in a large bowl and gently combine. In a small bowl or microwave-safe dish, warm the strawberry preserves for 15–20 seconds until soft and stirrable. Mix in the granulated sugar, brown sugar, and orange juice. Add half of the jam mixture to the fruit, gently stir, and taste — add more dressing if desired. Cover and chill the salsa for at least 15 minutes before serving to let the flavors meld.

Storage

Fruit salsa is best the day it’s made because the fruit softens and releases more juice over time. If you need to prepare it ahead, make it the morning of your event and keep it refrigerated until serving. Leftovers are still tasty the next day, although the texture and appearance may change, especially for berries. Freezing is not recommended.

Once you try this fruit salsa, you’ll likely find yourself making it again whenever ripe fruit is available.