Join us in the garden! We’re making a delicious, healthy tropical salsa—and we’re sharing fun facts and wisdom about what we eat. This colorful pineapple mango salsa would be fantastic on fish tacos or just as a healthy fruit salad for lunch or a snack. It’s all crunchy, sweet goodness!
Patty, our host, is a gardener and Purdue University Extension nutritionist as well as certified herbalist. The salsa she’s making is made with pineapple, mango, honey, aloe vera juice, flax seeds, toasted coconut, and roasted almonds. The recipe is below.
Both Patty and Kim (who’s behind the camera dishing out the fun facts) are volunteers at the Helpings of Hope community garden in Indianapolis, Indiana.
Grab a cup of coffee or tea and enjoy!
Tropical Salsa (Salad) Recipe
- ¼ up fresh pineapple cut into bite-size squares (you can buy fresh-cut pineapple rings at the store if you wish to avoid buying an entire pineapple)
- One mango (red or yellow)
- Cup of roasted coconut
- Optional: Jicama cut into cubes for a watery crunch that will other flavors nicely
- Aloe Vera Juice to desired consistency
- Garnish: Fresh mint, edible flowers
In a serving bowl, combine the prepared pineapple, mango, coconut, and jicama. Drizzle with aloe vera juice. Using a large spoon, stir the ingredients together.
Garnish with fresh mint and the petals of edible flowers for color!