Peppadew Fruit Salsa

Peppadew Fruit Salsa

July 20, 2014

Peppadews have been around quite a few years now, but they’re finally making their way into more and more dishes. I’ve used them in numerous recipes, even before I was blogging, because of their unique flavor profile. They’re smoky-sweet and vinegary with a piquant heat. They’re versatile and can be used like any pepper. For example, President Obama requested them at a State Dinner while visiting Israel, where they were stuffed with falafel (ingredients we’re familiar with in this family!). In this recipe though, I made a fruit salsa and served it over pan-seared tilapia. I used the fruit I had on hand, so use whichever ripe fruit you enjoy (or have handy). I hope this recipe and some of my others will inspire you to pick up some peppadews when you see them at your local supermarket!

Category Salsa
Usage Fruit Salsa
Prep 0 mins
Cook 0 mins
Ready-in 0 mins


16 Peppadews (fresh or jarred), quartered
2 Ripe mangos, small dice
1 pint Strawberries, diced
1 C Papaya, small dice
3 Small scallions, thinly sliced
2 Limes, juiced plus 1 zested
Black pepper


  1. Mix all ingredients in a large bowl and refrigerate at least one hour. Serve with chips or over meat or seafood.

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