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Tropical Fruit and Vanilla Salsa


After testing a number of fruit salsas, this one is the best. It holds up well for summer parties, is refreshing, balances spiciness, and goes well on fish, poultry, pork, and even vegetarian dishes.


Tropical Fruit and Vanilla Salsa



  • 2 mangoes, diced
  • 2 cups pineapple, diced
  • 1 medium red bell pepper, diced
  • ½ cup green onion, minced
  • 23 fresh chiles of your choice (for mild I suggest Anaheim; for hot, jalapeno, serrano, or padron. You can also add red pepper flakes for more heat.
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons agave, honey or dark brown sugar, or to taste
  • juice of 12 limes
  • 1/2 teaspoon sea salt, or to taste
  • 1 teaspoon Rain’s Choice pure Vanilla Extract


  1. In a medium-sized bowl, combine fruits with the bell pepper and green onion. Remove seeds and veins from chiles and mince. Add to fruit mixture along with the agave, honey or brown sugar and chopped cilantro. Add salt, vanilla and lime juice. Taste and adjust seasonings.

IMG_4305_FotorGrilled Snapper with Tropical Fruit and Vanilla Salsa

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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