Mixed-Fruit Pico de Gallo

This pico (also known as salsa fresca) straddles the line between sweet and savory. Tomatoes, cilantro, and onion lend savory flavors, while tropical fruits like pineapple, mango, and kiwi bring in the sweetness and tang. Any mango will work, but opt for Champagne or honey mangoes if you can find them, as they have flesh that is less fibrous than other mango varieties and contribute a velvety texture to the mix. 

Serve this pico as a satisfying dip for chips, or pair it with grilled fish or chicken. It’s undoubtedly great spooned over tacos or tostadas, too.

What is Tajín? 

Tajín is a Mexican seasoning made of dried chiles, dehydrated lime, and salt, which means it’s mildly spicy, citrusy, and salty. It’s traditionally used to season fresh fruits and vegetables like mango, pineapple, and cucumber, though it’s also great used in marinades and to rim cocktail glasses.

Notes from the Food & Wine Test Kitchen

When shopping for pineapples, look for a bright yellow color with some give in the crown leaves and a sweet smell at the base. Mangoes should feel slightly soft to the touch, with a subtle give when pressed, and have a sweet fragrance near the stem — their color will vary depending on the variety.

Make ahead

If making this ahead, don’t add the salt or the Tajín until just before serving, as they will draw out the fruits’ liquid and make the pico soupy. 

Leftovers will last refrigerated in an airtight container for up to three days.