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Fruit Salsa

 Fruit Salsa
Florence Buchkowsky serves this fruity salsa anywhere she'd use ordinary salsa. "My son and I experimented with different ingredients to find the combination we liked best," relates the Prince Albert, Saskatchewan cook. "Using the slow cooker minimizes prep time and maximizes the flavor."
16 ServingsPrep: 10 min. Cook: 2 hours


  • 3 tablespoons cornstarch
  • 4 teaspoons white vinegar
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 can (8-1/2 ounces) sliced peaches, undrained
  • 3/4 cup pineapple tidbits
  • 1 medium onion, chopped
  • 1/2 each medium green, sweet red and yellow peppers, chopped
  • 3 garlic cloves, minced
  • Tortilla chips


  • In a 3-qt. slow cooker, combine cornstarch and vinegar until smooth.
  • Stir in the fruits, onion, peppers and garlic.
  • Cover and cook on high for 2-3 hours or until thickened and heated
  • through, stirring occasionally. Serve with tortilla chips. Yield: 4
  • cups.
Nutritional Facts: 1 serving (1/4 cup) equals 44 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.