Pineapple-Cucumber Salsa Pico de Gallo
Recipe: #20158
July 15, 2015
"For the best results, chop the fruit and vegetables evenly into a 1/4-inch dice. Do not use a blender or food processor. Yields 3 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (318 g)
- Calories 81.4
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 148.4 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 2.8 g
- Sugars - 9 g
- Protein - 1.9 g
- Calcium - 43.6 mg
- Iron - 0.7 mg
- Vitamin C - 74.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients in a bowl.
Step 2
Chill, covered, up to 24 hours.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the pineapple, choose one that is firm, sweet-smelling, and free of bruises.
- Look for a cucumber that is firm, has a bright green skin, and is free of blemishes.
- Substitute mango for pineapple: This substitution will add a subtle sweetness to the salsa, while still providing a crunchy texture.
- Substitute red bell pepper for orange sweet pepper: This substitution will add a milder flavor to the salsa, while still providing a bit of sweetness.
Mango-Cucumber Salsa Pico de Gallo Replace the pineapple with 1 cup of chopped mango and omit the cumin. Reduce the jalapeno pepper to 1/2 teaspoon, finely chopped. Add 1/2 teaspoon of sugar to the salsa.
Grilled Fish Tacos with Pineapple-Cucumber Salsa Pico de Gallo. This dish is the perfect accompaniment to the Pineapple-Cucumber Salsa Pico de Gallo. The sweetness of the pineapple and cucumber in the salsa pairs perfectly with the grilled fish, and the cilantro, jalapeno, and lime juice add a nice kick of flavor. Plus, the tacos are a great way to enjoy the salsa in a complete meal.
Spicy Mango-Avocado Salsa: This salsa is a great way to add a little heat and flavor to the meal. The combination of mango, avocado, jalapeno, lime juice, and cilantro creates a tropical and spicy flavor that pairs well with the grilled fish tacos. The sweetness of the mango and avocado also helps to balance out the spiciness of the jalapeno, making it the perfect accompaniment to the Pineapple-Cucumber Salsa Pico de Gallo.
FAQ
Q: How long can I store the Pineapple-Cucumber Salsa Pico de Gallo?
A: You can store the Pineapple-Cucumber Salsa Pico de Gallo in the refrigerator, covered, for up to 24 hours.
Q: How do I prepare the Pineapple-Cucumber Salsa Pico de Gallo?
A: To prepare the Pineapple-Cucumber Salsa Pico de Gallo, dice the cucumber, pineapple, onion, and jalapeno pepper. Mix all the ingredients together in a bowl and season with salt and pepper to taste.
3 Reviews
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Fun facts:
The pineapple is known as the symbol of hospitality, with some cultures even using a pineapple to welcome guests into their homes.
The jalapeno pepper is named after the Mexican town of Xalapa, where it was first cultivated. It has become a popular ingredient in Mexican cuisine, as well as in the cooking of many celebrities, such as celebrity chef Bobby Flay.