So my facebook newsfeed has recently exploded with photos of people in warm, sandy places. Since I am surrounded by piles of white, fluffy snow, lots and lots of snow (not to mention well-below average temperatures), I decided to treat my taste buds to a tropical experience.

Ta-dah! Pineapple Mango Salsa. This stuff is so good I have been known to eat half of it with a spoon before letting a chip or piece of fish even close!

Many people are intimidated by fresh pineapple and mangoes because they aren’t sure how to cut them up. It really is simple. There are many different ways, but I’ll show you how I like to get it done.

How to cut a pineapple

1. Twist off the tip leaves.

2. Cut into quarters (from top to bottom).

3. Cut the core out of each piece.

4. Cut the outside skin off of the fruit (making sure to cut off any renegade “eyes”).

5. Cut into pieces (for the pineapple salsa you will want to chip it up nice and small).

How to cut a mango

1. Stand up with the stem facing up.
2. Using the stem as a guide for where the pit is, cut off one “cheek” of the mango (follow the hard pit.

3. Flip the mango and repeat for the second side.


4. If I am going to be dicing up the mango (like for this salsa), I will score the mango first.

5. Flip the mango inside-out then cut off the peel.

6. *If I want the mango sliced, I usually will peel each cheek separately then slice.

Easy-peasy!

So, now on to the Pineapple Mango Salsa Recipe.

Pineapple Mango Salsa

All you need:
1/2 fresh pineapple, peeled and diced
1 fresh mango, peeled and diced
1 red pepper, diced
1 lime, juiced
1/4 cup cilantro, finely chopped
1/2 onion, peeled and diced
salt and pepper to taste
jalapeno (optional)

All you do:
1. Combine all ingredients and let sit for at least 30 minutes for best flavor.
2. Serve with chips, fish, chicken, (or a spoon!)

We had the salsa with fajitas. Yum! Yum!