Pineapple Salsa

By Sue Bedford (MSc Nutritional Therapist)

Pineapple is a special fruit to many of us, so why not enjoy it with friends this summer in a ‘nutritious and delicious’ Pineapple Salsa – perfect with on a picnic or a bbq, fish, chicken, or alongside a Mexican dish.

Pineapples are a great source of vitamin C and a good source of iodine too.  They contain the anti-inflammatory enzyme Bromelain, important for conditions such as Endometriosis. Bromelain also has an anticoagulant effect – so great for blood flow.


1 pineapple peeled, cored and chopped into small chunks

2 fresh chillies (your choice of colour)

A bunch of fresh coriander or fresh mint- either go well with this recipe

1 small red onion

3 tomatoes

juice of 2 limes

Pinch of sea salt and black pepper

How to make your pineapple salsa

Cut the pineapple, peppers, and red onion into tiny cubes, attempting to keep them all the same size if possible.

Chop the chillies and coriander (or mint) after that.

Combine all of the chopped ingredients in a big mixing bowl, add the lime juice, and season to taste with sea salt and black pepper.

Until serving, cover and chill for at least 30 minutes. Have fun!

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