Summer is in full swing and there is no better way to celebrate warmer temps than with a delicious and refreshing fruit salsa. Think of this recipe like a pico de gallo with pizzazz. We’ve posted a recipe for strawberry salsa and a recipe for pineapple salsa, so why not combine them? Don’t pineapples and strawberries just scream summer? They are classic summer fruits that give the salsa a delightful zing.

In case you don’t know how to pick a pineapple at the store, we want to give you a little tip. Choose a larger fruit, as that will yield less waste. Tug on the top leaves of the pineapple. If they pull out easily, then the pineapple is ripe and ready to enjoy. You should not see any bruises, wrinkles, or soft spots on the pineapple, or else it will not be enjoyable. Additionally, check the bottom of the pineapple to ensure that no mold has formed on the outside. That is a definite sign of an overripe or damaged pineapple.

If you are not a big spice fan, this is the salsa for you. The jalapeño brings a hint of spice to this salsa, but it doesn’t contest with the sweetness of pineapple and strawberry. You can even leave the seeds in the salsa! The sweet fruit also helps to mellow out the intensity of the red onion. If you really want to cut the allium flavor from the onion, season the onion with salt and squeeze the lime over before adding the rest of the ingredients. Once you make the salsa and enjoy some, you can store it in an airtight container in the fridge for up to four days.