Fresh Raspberry Salsa with Mint and Lime

Raspberry salsa sounds unusual, but sweet-tart berries with red onion, jalapeño, lime and fresh mint make a bright, juicy topping. Serve it with tortilla chips, over grilled chicken or fish, or spooned onto goat cheese on crackers.

Raspberries are delicate, so the salsa is folded together gently and served soon after making. It takes about ten minutes and uses only a bowl and a knife.

Sweet, sour, hot and salty

Like any good salsa, this one balances flavors. Raspberries vary in tartness, so taste before adding honey. The pinch of salt is important even in a fruit salsa; it makes the berry flavor stand out. If your jalapeño is very mild, leave in a few seeds.

Fresh Raspberry Salsa with Mint and Lime

Raspberry salsa sounds unusual, but sweet-tart berries with red onion, jalapeño, lime and fresh mint make a bright, juicy topping. Serve it with tortilla chips, over grilled chicken or fish, or spooned onto goat cheese on crackers.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings (about 1 1/2 cups)

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups fresh organic raspberries about 6 oz (170 g)
• 1/4 cup red onion finely diced
• 1/2 small jalapeño seeded and minced, or to taste
• 2 tbsp fresh mint finely chopped
• 1 tbsp fresh cilantro finely chopped, optional
• 1 tbsp fresh lime juice
• 1 tsp honey optional
• 1 pinch fine sea salt

Method

 

1. Rinse the raspberries gently in a colander and spread them on a towel to dry.
2. In a bowl, combine the onion, jalapeño, lime juice, honey and salt. Let stand for 5 minutes to soften the onion.
3. Add the raspberries and lightly crush about a third of them with a fork, leaving the rest whole.
4. Fold in the mint and cilantro.
5. Taste for heat, sweetness and salt, and serve within an hour.

Notes

• Crushing some of the berries makes a juicy base that holds the salsa together; leaving most whole keeps texture.
• Wear gloves or wash your hands well after handling chili, and avoid touching your eyes.

How to use it

• With plain tortilla chips or pita chips as a snack.
• Spooned over grilled chicken, pork or salmon.
• On crackers with soft goat cheese or ricotta.
• On plain yogurt or vanilla ice cream, minus the onion and chili, as a dessert topping.

More fruit salsas to try

Once you have made one fruit salsa, the formula is easy to adapt: about a cup and a half of diced fruit, a little finely chopped onion, a fresh chili, a soft herb, citrus juice and salt. Peach with basil and lime, mango with cilantro and red pepper, and pineapple with mint and jalapeño are all good combinations. Firmer fruit should be diced small; soft fruit such as berries can be left whole or lightly crushed.

Fruit salsas are best in summer, when the fruit is ripe and plentiful. They are also a fresh, colorful change from tomato salsa at a barbecue.

Storing and reheating

Raspberry salsa is best fresh. Leftovers will keep in a covered container in the refrigerator for up to 1 day but will become softer and juicier.

FAQ

Can I use frozen raspberries?

Frozen berries collapse when thawed, so the salsa will be more of a sauce. It still tastes good spooned over grilled meat or yogurt.

Is it spicy?

With half a seeded jalapeño it is mild. Add more chili for extra heat.

Can I make it ahead?

Mix the onion, chili and lime up to a few hours ahead and fold in the berries and herbs just before serving.

Ingredient swaps

• Use a mix of raspberries and diced strawberries or blackberries.
• Use basil instead of mint.
• Replace the jalapeño with a pinch of chili flakes.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.