Grilled Papaya Pineapple Salsa is the perfect accompaniment to grilled chicken or fish, or can be enjoyed as a dip all summer long. Tropical fruits are my favorite. I could eat them all year round. During the summertime, grilling is the most convenient way to cook, and a great time to get a little creative. There are no fixed rules about grilling, so I’ve been grilling fruit the last several summers. I love the way grilling fruit concentrates the flavor and natural sugars in fruit. Sponsored by Peapod.
On my recent trips to Costa Rica and Taiwan, I especially looked forward to the assortment of ripe papaya mango and pineapple at breakfast time. Fortunately, these tropical fruits are fairly easy to find in supermarkets these days.
I came up with this tropical grilled fruit salsa for Peapod, which can be served as a dip or a salsa topping for grilled chicken, fish or shrimp. If you’ve yet to try grilling fruits, I encourage to you try this recipe. You can grill the fruit while you’re grilling the rest of your dinner.
Grilling fruits concentrates the sugars in the fruit so they taste sweeter. Fresh herbs that are abundant during the summer such as cilantro and mint add brightness to this grilled fruit salsa.
Try serving this Grilled Papaya Pineapple Salsa on top of grilled chicken, fish or shrimp. You’ll feel like you’re on a tropical island.
Grilled Papaya Pineapple Salsa
Delicious as a dip or served over grilled chicken, fish or shrimp
- 2 cups papaya (cut into chunks)
- 2 cups pineapple (cut into chunks)
- 1 tablespoon coconut oil (melted)
- 1 teaspoon ginger (minced)
- 1/4 cup cilantro leaves (minced)
- 1/4 cup mint leaves (minced)
- 1 lime (juiced)
- 1 teaspoon raw honey