When I spotted fresh mint at the farmer’s market this past weekend, I couldn’t resist buying a big bunch. It was the smell. I couldn’t resist the smell. When choosing fresh mint look for bright green leaves and try to avoid bruised or brown spots. The best way to store fresh mint is to wrap it in a damp paper towel and seal it in a zip-top bag. It should keep in the refrigerator for a few days.
Of course, a little fresh mint goes a long way, and I had a lot of fresh mint! After mixing up some strawberry mint gelato (be on the lookout for that recipe coming soon–it was divine!), I still had quite a bit of mint left.
Thankfully, I remembered a recipe for a pineapple mint salsa I’d seen on Pinterest. Wow! This salsa was so fresh and delicious. My husband and kids loved it too! So much that I should have doubled the recipe. We ate it with tortilla chips, but it would also be great on grilled chicken or pork chops.
I really, really recommend that you use fresh pineapple. Along with the fresh mint, it’s what makes this salsa so special. I picked up some of the prepared fresh pineapple in the produce section that’s already peeled and cored. It worked great and was just the right amount for this recipe. This Fresh Pineapple Mint Salsa will keep for 2-3 days in the refrigerator. We will be making it all summer long!
- 2 cups fresh pineapple, diced
- 1 medium jalapeno, seeded and diced
- 1/2 cup chopped red onion
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- Zest and juice of one lime
- Salt, to taste
- Combine all ingredients in a medium bowl and mix well.
- Cover and chill at least 30 minutes, or until ready to serve.