Fruit Salsa: Kid Tested, Food Allergy Mom Approved


This morning I made a fruit salsa to celebrate Cinco de Mayo at my son’s preschool (which has been super about dealing with our food allergies!).  I really wasn’t sure how the kids would like it, but I looked over at one point and the kids were eating it with spoons, totally bypassing the tortilla chips!  I think my son had two servings, then asked for a third once we got home for lunch.  It was a great alternative to tomato salsa, which my son is allergic to.

I’m looking forward to using this recipe over the hot summer months, and I’m sure you will to.

Fruit Salsa-Mom Vs. Food Allergy


Fruit Salsa: Kid Tested, Food Allergy Mom Approved
Prep time: 
Total time: 
Serves: 6-8
  • 20 oz. can of crushed pineapple, mostly drained
  • 2 bananas, finely diced
  • 3 kiwi, peeled and finely diced
  • ¼-1/2 cup diced raspberries or strawberries (I used raspberries)
  • 2-3 tsp finely chopped, fresh cilantro
  • juice from ½ lime
  1. Mostly drain pineapple, reserving a little juice in the pineapple.
  2. Add diced kiwi, cilantro, and lime juice.
  3. Mix well.
  4. Dice and add bananas and raspberries up to an hour before serving.
  5. Serve with your favorite, safe tortilla chip.

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