Fall is here and so are all kinds of apples. They are perfect in this Avocado and Apple Salsa. Go green to add zing, or use red apples for a bit of sweet.
The beginning of fall in San Diego is actually pretty hot. We don’t start getting feeling the chill in the air until October. And even then we get hit with a few hot 90-degree days.
So I know that fall is here by what is available at the grocery store. Although here in the US apples are available all year round, it is only during the fall when we see a larger variety of apples that go beyond red delicious, granny smith, gala and fuji.
If you are able to get ahold of some gorgeous heirloom apples, then you are lucky. You can make so many delicious things with apples like a whole wheat apple galette or baked apples.
But today I am sharing some unique and special: an avocado and apple salsa.
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Why you have to try this recipe
Chips and salsa is always a fun and easy snack, but don’t get in a rut with your salsa! Fruit and salsa is always a welcome treat for me. I have mixed in pomegranate, even mango in my salsa – it’s really delicious.
This salsa has apples in it. It is a chunky no-cook salsa, kinda like a pico de gallo. The apples offer crunch and a bit of sweet and sour (depending on the apples you use).
I also add creamy avocados, because well, I live in SoCal and we LOVE our avocados! And yes, we still get them in the fall. It not only adds creaminess to the salsa, but also a bit of nuttiness.
This apple salsa is great for an afternoon snack or game day appetizer. Honestly you never need an excuse when it comes to a great chips and salsa!
Ingredients you need
- Apples: I personally like a crisp, sweet and sour kind of apple, but you can use Gala, Macintosh or Pink Lady apples. You can also mix sour Granny Smith apples with some sweet varieties like Fuji or Honeycrisp. Check out your local farmers market for heirloom apples like King David, the Cortland, the Mutsu and “surprise it’s pink inside” Pink Pearls!
- Avocado: I personally prefer the haas avocado, but you can certainly use a fuerte, reed or any variety of avocado.
- Tomato: If it’s early fall, then choose a sweet heirloom tomato. You can also use cherry or grape tomatoes.
- Red onion: When it comes to eating raw onions, I prefer red onions. You can also use green onions or a regular yellow onion.
- Jalapeño pepper: For a touch of heat, I add a chopped jalapeño. If you like it even spicier, try a serrano chile.
- Cilantro: Fresh cilantro is always preferred and is important especially in a salsa.
- Mexican lime: Any lime juice can be used, but if you have Mexican limes please use them.
- Salt and pepper
Step-by-step directions
Oh yeah, this is such a difficult recipe to make. JUST KIDDING!
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Chop. Mix. Chill. Serve. Boom! That’s it!
Serve with tortilla chips or even potato chips. You can also serve this salsa with fish, shrimp or chicken.
Expert tips and recipe FAQs
Storing/Freezing Instructions
TO STORE: Leftovers can be stored and refrigerated in an air tight container for up to 2 days, although it can turn soft and soggy over time.
Choose a firm apple for this recipe. I personally like a crisp, sweet and sour kind of apple, but you can use Gala, Macintosh or Pink Lady apples. You can also mix sour Granny Smith apples with some sweet varieties like Fuji or Honeycrisp. Check out your local farmers market for heirloom apples for a unique touch!
You can serve it like a traditional salsa with tortilla chips or even potato chips. Of you can serve it over fish, shrimp or chicken.
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Avocado and Apple Salsa
Ingredients
- 1 small apple cored and diced
- 1 avocado diced
- 9 oz tomatoes diced
- ¼ cup red onion diced
- ½ jalapeño pepper seeded and diced
- ⅓ cup cilantro chopped
- 2 Mexican lime juiced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Combine all of the ingredients in a bowl.
- Adjust seasonings to taste.
- Refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Your salsa looks fab and is perfectly chunky, just the way I like it!
I never thought to make a salsa using apples! I love it. Totally giving this a try in the next week.
Great idea for fall! Will share on California Avocado Direct’s FB page!
Yes, I love chunky salsas also! But have never thought of including apple – so thanks for a great idea and recipe! ‘Tis Saturday pm here already, but you have the whole weekend to enjoy Fall: all the best 😀 !
You know when I think of salsa, I think of all the summer ingredients like let’s say mango, etc. Never ever thought of apples in the salsa and I just LOVE it! Those crisp texture goes nicely with chips and avocado… this is a must make this season! And I’ll look out for heirloom apples!! Have a great weekend Laura~~~!
Good reminder about how many different things you can use to make salsa. Heck, thanksgiving is on the horizon, and an awful lot of cranberry relishes are essentially salsas! Nice combo of flavors with the apple and avocado – perfect for watching football. Hope your Chargers improve!
My kind of salsa! My mom’s name is Mutsu, so I had to try those apples when I saw them last year – I’m going to look for those King David’s – beautiful rich color.
What an interesting pairing. I can’t wait to try this!!
Interesting and unusual combination, but “I get it” and want to try it.
Lovely ! And your pictures are spectacular 🙂 !
Happy Halloween Laura:) Your post is making me wish I had been in the states to celebrate. This salsa is a great way of detoxing. It looks delicious and sound so yummy too. Thanks for sharing.
Fascinated by heirloom apples – love this post.