Fruit Salsa 9.000

Deb Lindsey for The Washington Post

KidsPost Apr 27, 2017

The addition of bright yellow bell pepper and chia seeds makes this fresh salsa a standout. It was created as part of a challenge for Fairfax County middle schoolers to develop a healthful and inexpensive snack.

The student team suggests serving these with slender wedges of baked cinnamon tortilla crisps (see NOTE, below).

Make Ahead: The salsa can be refrigerated or frozen for up to 1 day; if you plan to make it more than 6 hours in advance, do not stir in the strawberries until just before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 9 servings; makes about 4 1/2 cups

  • 1/3 cup peeled and finely chopped mandarin oranges
  • 1 large or 2 medium kiwi fruit, peeled and finely chopped
  • 1/2 cup drained crushed pineapple (not in syrup)
  • 1 cup finely chopped hulled strawberries (see headnote)
  • 1/4 cup seeded, finely chopped yellow bell pepper
  • 1/2 ounce (1 tablespoon) chia seeds
  • 1 tablespoon fresh lemon juice
  • Cinnamon Tortilla Crisps, for serving (see NOTE)


Combine the mandarin oranges, kiwi fruit, pineapple, strawberries, bell pepper, chia seeds and lemon juice in a mixing bowl, stirring until well incorporated. Cover and refrigerate until ready to serve.

NOTE: To make the tortilla crisps, cut two 8-inch flour tortillas into a total of 16 wedges. Arrange on a baking sheet, then use 1 tablespoon melted, unsalted butter to brush their top sides. Sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon ground cinnamon. Bake in a 350-degree oven for 5 to 10 minutes, until the tortillas are crisp and lightly browned.

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Recipe Source

Adapted from Abigail Geletaw, Lily Jones, Rachel Mitchen, Lucas Parker, Julie Readnour and Steven Smith of Washington Irving Middle School in Springfield, Va.

Tested by Bonnie S. Benwick.

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