Cucumber Fruit Salsa Recipe

5 5 5
Cucumber Fruit Salsa Recipe
Cucumber Fruit Salsa Recipe photo by Taste of Home
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Cucumber Fruit Salsa Recipe

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Publisher Photo
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 large cucumber, finely chopped
  • 2 medium green peppers, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 1 small navel orange, segmented and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 1 medium peach, peeled and finely chopped
  • 1 small banana, finely chopped

Directions

In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in peach and banana. Yield: 24 servings (1/4 cup each).
Originally published as Cucumber Fruit Salsa in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1/4 cup: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 1 large cucumber, finely chopped
  • 2 medium green peppers, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 1 small navel orange, segmented and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 1 medium peach, peeled and finely chopped
  • 1 small banana, finely chopped
  1. In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in peach and banana. Yield: 24 servings (1/4 cup each).
Originally published as Cucumber Fruit Salsa in Healthy Cooking Annual Recipes Annual 2014

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cookr1 User ID: 7897143 198858
Reviewed Jul. 29, 2014

"*****"

MY REVIEW
swinny User ID: 1858482 140862
Reviewed Jul. 27, 2014

"Delicious! I used a large red pepper and left out the banana since I did not have any. Also substituted canned mandarin oranges for the navel. Had friends over for crabs and enjoyed this as an appetizer. They asked for the recipe :) It does not get any better than this!!!"

MY REVIEW
livelylovelylinda User ID: 1226601 200501
Reviewed Jul. 25, 2014

"Really good. Shared with my neighbors, they like the salsa, too!"

MY REVIEW
Maudie18 User ID: 6104861 198517
Reviewed Jul. 25, 2014

"If your watching carbs leave out the banana. There are 24.1 net carbs in one banana. Also

there are 12.2 net carbs in one medium peach and 9.3 net carbs in a small orange. I f you leave all the fruit out, this is still a good cucumber salsa for any one watching their weight."

MY REVIEW
CrafteJ User ID: 842936 123935
Reviewed Jul. 25, 2014

"Refreshing summer side to serve at a family cookout."

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