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Eileen's Fruit Salsa for Fish or Chicken

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“I made this up when we were having fish. Everyone loved it, and it has been used ever since. Easy to make. I use a plastic spoon to serve so as not to have the acid in the salad cause the taste to change when a metal spoon is used.”

Ingredients Nutrition

  • 12 ripe papaya, cut into small chunks
  • 1 mango, cut into small chunks
  • 2 -3 slices fresh pineapple, cut into small chunks
  • 1 scallion, cut into small pieces along with green stalks
  • 1 small garlic clove, minced
  • 1 fresh jalapeno (cut in half, remove seeds and white veins to remove heat)
  • 1 -2 tablespoon olive oil
  • 12-1 fresh limes or 12-1 lemon, juiced
  • 2 -3 sprigs fresh cilantro, minced
  • 1 pinch salt (or to your taste)


  1. Put all into a bowl except oil and lemon.
  2. Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
  3. Add approximately 1-2 TBL of olive oil.
  4. Let flavors meld for at least 1 hour. You can refrigerate or not.
  5. Enjoy.
  6. Eileen Baker.

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