Save on Pinterest

Fast Fruit Salsa

Total Time

Prep/Total Time: 10 min.


1-1/2 cups

We like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. —Eileen Miller, Woodridge, Illinois
Fast Fruit Salsa Recipe photo by Taste of Home


  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 can (8 ounces) mandarin oranges, drained and chopped
  • 1/4 cup chopped red onion
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips


  1. In a large bowl, combine the pineapple, oranges, red onion and cilantro. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 0 protein.

Recommended Video


Click stars to rate
Average Rating:
  • willow28
    Dec 13, 2016

    Super easy and delicious! I typically put the finished salsa in a sieve that can sit over the sink for a bit since the combination of the pineapple and chopped mandarin oranges makes everything a bit runny (especially if you're using this as a dip with chips, as opposed to a relish on something like chicken). I like to make a double recipe and have it in the fridge for snacking for a few days.

  • cheesecake chick
    Mar 13, 2011

    used a large can of oranges and pineapple, 1/2 large red was yummy...i had a ripe mango on hand, so i chopped it up and added it to the mix. DELICIOUS!

  • nebraskagirl
    Sep 16, 2010

    This was delicious! I served it over grilled chilcken rather than with chips, which made a quick, healthy dinner. Even my picky boys gobbled it up and asked for seconds!

  • enelad
    May 1, 2010

    No comment left

  • lstuiber
    Jul 31, 2008

    No comment left

  • Dena
    Sep 13, 2007

    No comment left

  • kodak853
    Feb 10, 2007

    No comment left

  • aaugsbur
    May 1, 2006

    No comment left

  • Donna
    Mar 11, 2006

    No comment left