Description

A vibrant, sweet‑and‑tangy fresh fruit salsa combining juicy strawberries and pineapple, with a hint of lime and cilantro – perfect as a snack with chips, a topping for grilled fish or chicken, or a summery condiment.

Ingredients

1 cup diced fresh strawberries (about 6–8 berries)
1 cup diced fresh pineapple
2 tablespoons finely chopped red onion
1 jalapeño, seeded and minced (optional for heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon freshly squeezed lime juice
1 teaspoon honey or agave (optional, to taste)
Pinch of salt

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Instructions

Wash and pat dry strawberries and pineapple. Dice into roughly ¼‑inch pieces.
Combine strawberries, pineapple, red onion, jalapeño, and cilantro in a mixing bowl.
Add lime juice, honey (if using), and a pinch of salt. Stir gently to combine.
Taste and adjust seasoning—add more lime juice, salt, or honey as needed.
Let it sit in the refrigerator for at least 15 minutes to allow flavors to meld.
Serve chilled with tortilla chips or as a topping for grilled meats or seafood.

Notes

For extra zing, add a splash of orange juice instead of honey.
To make it milder, omit the jalapeño; for more heat, leave the seeds.
Store in an airtight container in the refrigerator; best eaten within 2–3 days.
Fresh pineapple and strawberries are ideal, but canned pineapple (drained) can be a substitute in a pinch.