Versatile strawberry salsa

Delicious with grilled seafood, pork and poultry too.
Strawberries are in full bloom in California! Mostly grown in the Watsonville area (between San Francisco and Carmel, near Salinas but inland from the coast a few miles), strawberries enjoy a long season  here. Because they are so plentiful, I eat strawberries often and am always looking for new ways to use them, like this versatile salsa. Yes, salsa with red onion and cilantro! It’s an easy, yummy appetizer with tortilla chips or a tasty accompaniment for seafood, chicken and pork. Try experimenting with different fruit combinations such as pineapple, or peaches and nectarines when in season. All taste great with strawberries. A sprinkle of sugar (or honey) may be needed with fruit that is not ripe and sweet.                                               Take a look at the abundant strawberries at my local farmers market (below). And this is just one Watsonville farmer! There are other strawberry growers at the same market.

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Strawberry Salsa

Prep time: 15 minutes        Makes 4 cups.

3 cups diced strawberries (16 oz.)
1 cup diced papaya, mango or other seasonal fruit
1/4 cup chopped red onion
2 tablespoons chopped cilantro
3 tablespoons Nakano Balsamic Blend *
1/4 teaspoon salt


5 thoughts on “Versatile strawberry salsa”

  • Just tried the Versatile Strawberry Salsa–wonderful! I’m not a mango fan, but my kids love them, so I put some of the mango in salsa and they ate the rest. Also nice to have another way to eat strawberries in season! Thanks for the great recipe 🙂

  • I am wondering how long the the Strawberry Salsa keeps for? I would love to know if I can prep it a couple of days ahead.

    • Hi Norah. Yes, prepare it ahead but don’t add the balsamic blend vinegar until you’re close to serving the salsa. That dark vinegar will turn the fruit brown. Good to hear from you! xo

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