Pineapple-Carrot Salsa

This salsa is best served the day it is made.

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  • Servings: MAKES ABOUT 3 CUPS

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  • 1/4 cup pine nuts, toasted
  • 2 cups diced ( 1/4 inch) fresh pineapple
  • 1/2 cup finely grated carrots
  • 1/4 cup golden raisins, plumped in boiling water and drained
  • 1/2 small red onion, finely diced
  • 2 tablespoons minced red bell pepper
  • 1/2 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh cilantro
  • 1/2 jalapeño chile, seeded and minced
  • 1 tablespoon fresh lemon juice
  • Salt

How to make this recipe

  1. Combine all the ingredients except the pine nuts in a bowl and let stand for 1 hour. Just before serving, stir in the pine nuts.


1/4 CUP SERVING Calories 42 kcal, Protein 1 gm, Carbohydrate 7.1 gm, Cholesterol 0, Total Fat 1.6 gm, Saturated Fat .2 gm

Serve With

Pork, chicken and veal.

Contributed By Published August 1996

460888 recipes/pineapple-carrot-salsa 2013-12-06T23:41:55+00:00 Bob Chambers spring|summer|barbecue-cookout|cocktail-party|mexican|southwestern-tex-mex|appetizers-starters|sauces-and-condiments|make-ahead|no-cook august-1996,pineapple carrot salsa,fruit salsa,mexican food,appetizer recipe,Bob Chambers,Lancome/L'Oreal recipes,pineapple-carrot-salsa 460888

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