Blackberry Pineapple Salsa is the perfect tang of pineapple, juicy blackberries, and crunchy, spicy jalapenos. Fresh fruit salsa is perfect for sweet and spicy tacos, on top of fish, or to spice up simple grilled chicken. Best of all it’s super simple to make!
Can we all agree that we don’t really need an excuse to eat tacos, but if by chance you did…well here it is. Fresh blackberry pineapple salsa is your new taco scapegoat and it’s going to rock your tortilla lovin’ world.
- simple to make
Those are all reasons to love it, but even more, what it brings to any dish is fresh juicy fruit in a sweet-savory combo.
How to make fruit salsa
If you haven’t jumped on the sweet salsa train, you better hurry up because it’s leaving the station heading straight for Flavortown, USA. Making fruit salsa is just as simple as making regular savory tomato salsa, you’re just swapping out tomatoes for fruit. You could even keep some of the tomatoes if you want!
Classic salsa ingredients are tomatoes, onion, jalapeño, cilantro, salt, and sometimes lime juice. To make this pineapple salsa, we’re swapping out the tomatoes for blackberries and pineapple pieces and omitting the onion. You can definitely keep the onion if you want more spicy and savory flavors – we recommend red onion.
Here are my tips for the best fruit salsa:
- dice the fruit into bite sized pieces – imagine scooping them with a tortilla chip!
- cut the jalapeños really small (minced) so the heat is evenly spread
- for hotter jalapenos, look for ones with ‘stretch marks’ and keep some of the ribbing that holds the seeds (this is where the heat is!)
- don’t overdo it on the cilantro so you can really taste that fruit
- a squeeze of lime will keep your fruit fresher, longer and add flavor
what to eat it with
A spoon, on repeat.
Seriously though, the possibilities for pairing this sweet salsa are so plentiful. Sweet fruit salsa is my favorite to go on these pork carnitas tacos or with the smoky chipotle bbq sauce on fish tacos.
Transform boring grilled chicken by adding a couple of scoops of pineapple salsa or even spoon it over salad where it can add sweetness and serve as a simple dressing.
Sweet and spicy salmon is on repeat with this salsa. Just sprinkle it with a little brown sugar and bbq spice rub before baking or grilling. Its hot, smoky, and sweet in each bite!
how long does it last?
For best bursts of deliciousness, eat it fresh. If you’re prepping in advance or you end up with leftovers, you can store it in an airtight container in the refrigerator for up to 4 days.
Note: as the blackberries ripen and sit in the fruit juices, they may dye the pineapple purple. So if you’re looking for bold pineapple colors with the pop of blackberries, you can prep everything in advance and add the blackberries just before serving.
What’s your favorite way to eat fruit salsa? Share with us below in the comments. If you made this recipe, please leave a comment and a rating below!
Blackberry Pineapple Salsa
- 4 cups fresh pineapple diced, about 1/2 a large pineapple
- 1 cup or 1 6-ounce container fresh blackberries
- 2 tablespoons fresh cilantro finely chopped
- 1 jalapeño minced
- juice of 1 lime
- 1/4 teaspoon salt
- Prep the ingredients. Diced the pineapple into bite-sized pieces. Remove the seeds and ribbing from jalapeño and mince into very small pieces. Chop the cilantro very fine.
- Combine the ingredients. In a large bowl, add the pineapple, jalapeño, and cilantro. Sprinkle with salt and add the fresh lime juice. Toss the ingredients together then add the blackberries and lightly toss to combine.
- Serve. This salsa is best served right away or store in an airtight container for up to 4 days.
- For spicier jalapeño flavor, keep some of the ribbing (the white lining inside the pepper that holds the seeds.)
- Optional: add 1/2 small red onion finely diced for more savory flavor
- Depending on the ripeness of your blackberries, the color may bleed into the pineapple the more you toss the ingredients together. If you want a pop of color, wait until just before serving to add them.