Pineapple Cucumber Salsa

Preparation info

  • Makes

    2½ cups

    • Difficulty


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Pineapple is native to South America and was known and used by the ancient Mexicans. It is widely grown in Mexico and is one of the most popular fruits in a fruit-loving nation. This crunchy salsa has a wonderful scent and many uses. It’s great on anything grilled, served with tostadas as an antojito, stirred into ceviche, or as the base for a cold seafood salad. Make sure it has a powerful lime punch, and don’t be afraid of the salt; that brings up the sweetness of the fruit.


  • 1 cup finely diced ripe pineapple
  • ½ cup finely diced jicama
  • ¼ cup finely diced cucumber
  • ¼ cup finely diced red bell pepper
  • 1 tablespoon finely diced red onion
  • 1 tablespoon fresh-squeezed lime juice, or to taste
  • 1 teaspoon rice vinegar
  • ¼ teaspoon salt, or to taste
  • 2 tablespoons chopped cilantro


    Combine the ingredients 1 hour before serving. Stir and taste, correct seasoning, especially the lime or salt, if needed. Use this salsa the same day it is made.