When I make tacos, especially the fish or shrimp variety, I prefer pico de gallo, aka salsa fresca, to traditional salsa. The difference between them is that pico de gallo is fresh and chunky, whereas salsa is partially puréed and sometimes includes cooked elements. Pico de gallo also doubles as an irresistible snack.
The best thing about it is that you can customize it to your liking. Last summer, I made watermelon pico de gallo on a whim when I saw a really good watermelon at the store. Then I proceeded to eat it by the bowl as a kind of zesty fruit salad. I experimented with a lot of other fruits and decided that there really are few wrong methods of making a fruity pico de gallo.
This recipe includes watermelon, mango, pineapple, cucumber, cherry tomatoes and red onion, along with jalapeño, plenty of lime juice and cilantro. If you don’t like any of those, experiment with leaving it out or substitute other fruity favorites. I’ve tried the recipe with peaches, which is also simply delicious.
You can adjust the spiciness level, too. I used a jalapeño with the seeds and membrane removed this time, because my mother does not like spicy food, but when I make it at home, we use one or two jalapeños with the seeds and membrane, because we love a little heat. Be careful when working with these peppers, as your fingers will get spicy. Do not touch your eyes, and wash your hands thoroughly after cutting the pepper.
This recipe makes a lot of pico de gallo, 10 cups or a little more. The flavor gets even better after an hour or two, though I would recommend eating it within three to five days, before the ingredients lose their delectable crispness. Unless you have a big family or are prepping for a party, you might want to halve the recipe.
I recommend using a simple, inexpensive veggie chopper (with attached collection container); it makes the prep on this a snap. I found one online for less than $20 that is amazing for both this recipe and chopped salads. Otherwise, the chopping can be pretty time consuming.
We served this with simple shrimp tacos, made with frozen breaded shrimp, along with an easy avocado crema and cotija cheese. Then my son ate an entire bowl of the pico essentially for dessert — and again for lunch the next couple of days. I’m shocked that I got any of the leftovers at all.
Ingredients
(yields 10-12 cups)
- 1/2 red onion
- 1/2 small watermelon (about 2-3 cups)
- 1/2 pineapple (about 2 cups)
- 1 pound cherry tomatoes
- 1 mango
- 1 English cucumber
- 1 jalapeño pepper (seeds and membranes removed if you don’t like it spicy)
- Juice of 3 limes
- A handful of cilantro, chopped fine
- 1 teaspoon chile-lime seasoning or Mexican Tajín seasoning (optional)
Directions
- Chop the red onion and all of the fruits, including the tomatoes and cucumber, into about half-inch cubes and mix together in a large glass or ceramic bowl.
- Mince the jalapeño and stir into the bowl — you want to spread this heat around.
- Stir in the lime juice, cilantro and chile-lime seasoning, if using.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Enjoy within 3 to 5 days for best flavor and texture.
The original print version of this article was headlined “Fruit Pico de Gallo | Serve it on tacos or as a summery snack”
This article appears in Kids VT Summer Fun • 2026.
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