Want something fresh, easy to serve as a side dish and/or salsa? Give fruit-based pico de gallo a try.
In the last week, more people have reached out and asked for this Pineapple Pico de Gallo recipe that was a huge hit at our graduation party. It’s the easiest thing in the world to make.
Its uses are endless. We use it as a side dish, a topping for tuna steak or fish tacos, a salad as well as salsa for dipping tortilla chips.
We love to interchange with either pineapple, watermelon or mango to give it some extra flair. It also works without the fruit, beans or corn added in.
- 2 pints Grape Tomatoes, quartered (after chopping and before adding to bowl, place on a paper towel to absorb extra moisture and seeds)
- 2 cups Fresh Pineapple (or Watermelon or Mango), finely diced
- 2 cups Frozen Organic Corn
- 1 16 oz. can Black Beans, rinsed and drained (before adding to bowl, place on paper towel to absorb any extra moisture)
- 2 Whole Garlic Cloves, finely minced
- 3 Scallions, chopped
- 1 small Sweet Onion, finely diced
- 2 Fresh Jalapenos, finely diced* (to make it less spicy, remove the seeds from the jalapenos)
- 1 bunch Fresh Cilantro, remove large stems and roughly chopped leaves
- Approx. 1 tsp. (or 1 large pinch) Kosher Salt. Addt’l sprinkling of salt may be needed depending on taste preferences. Using high quality kosher salt makes a huge difference – iodized table salt is not recommended.
- Juice of 1 Fresh Lemon (1 addt’l lemon may be needed, depending on size of lemon and taste preferences). Can also substitute with Fresh Lime.
Add all ingredients to large bowl, sprinkle with kosher salt and squeeze lemon over top. Toss with a spoon to combine. Add addt’l salt or lemon juice if needed according to taste preferences. That’s all there is to it. Enjoy!