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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


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.

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IMG_4305_FotorGrilled Snapper with Tropical Fruit and Vanilla Salsa

Patricia Rain
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