Cucumber Pineapple Salsa With Dried Cranberries

This is a fruit salsa that refuses to sit still on the palate. Sweet pineapple and chewy dried cranberries play against cool, crunchy cucumber, then jalapeno brings the heat and a trio of lime juice, vinegar, and fresh ginger keeps the whole thing bright and zingy.

There’s no cooking involved, just chopping and combining, but a chill in the fridge before serving is worth the wait. As it sits, the flavors meld and the dried cranberries plump up slightly, soaking in the lime and pineapple juices so they soften into the mix.

A couple of small moves matter. Seed the cucumber so it doesn’t water down the salsa, and seed the jalapeno if you want to dial the heat back. Spoon it over grilled chicken, pork, or fish, where the sweet-tart-spicy combination cuts through richness, or just grab a bag of tortilla chips and call it a snack.

Kitchen Tips

• Seed and chop the cucumber so the salsa stays crisp and doesn’t turn watery.
• Chill at least 30 minutes before serving so the flavors meld and the cranberries soften.
• Adjust the jalapeno to taste; leave some seeds in for more heat or remove them all for mild.

Variations

• Swap mango or peach for the pineapple, or dried cherries for the cranberries.
• Add diced red bell pepper or avocado for more color and body.
• Stir in a pinch of cumin or a splash of orange juice for a different flavor lean.