Jul 23

Cherry Pico de Gallo

in Fruits & Vegetables, Mexican, Sauces & Condiments

Fresh Cherry Pico de Gallo

In my post last week about Cacao Chili-Rubbed Flat Iron Steak, I briefly mentioned the cherry pico de gallo that I made as an accompaniment.  But, it wouldn’t be doing it justice to gloss over it, as it was maybe my favorite part of the whole meal, notwithstanding the sweet potato oven fries that were also a part of that meal!  I recently went on a cherry buying binge, due to a dip in prices, and have spent some time getting creative in what to do with them (although the large majority of them have found their way into our tummies as is).  Since I’ve already shared my recipe for cherry lime agua fresca, it’s high time I share my cherry pico de gallo recipe with you.

Pitting fresh summer cherries

I love pico de gallo, a salsa made from fresh chopped tomatoes, white onion, and chilis.  I find it elegant in its simplicity.  After eating pico de gallo several times a day when we were in Mexico a couple of weeks ago, I’ve been going through withdrawals.  So I decided to whip up a bunch.  When I went to reach for the tomatoes sitting on my kitchen counter, there happened to be a bag of cherries sitting next to them, and I find myself grabbing those instead.  The result is a pico de gallo that is just a bit sweet, which makes a beautiful counterbalance to the other flavors in the salsa.  Dare I admit that I may like this version better than the traditional pico de gallo?

Cherry Pico de Gallo

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Cherry Pico de Gallo

Makes approximately 8 servings

10 ounces pitted cherries, chopped (about 2 cups once chopped)
1/2 medium white onion, chopped
1/4 cup roughly chopped cilantro
1 jalapeno, seeded and finely chopped
1 tablespoon freshly squeezed lime juice
Salt to taste


Combine all the ingredients in a bowl, stirring them together until they are evenly distributed. Cover the bowl with plastic wrap and refrigerate the pico de gallo for 30 minutes before serving, to allow the flavors to develop and meld.

*Recipe notes: This salsa is delicious served with chips and guacamole or as a topping on tacos.  It is equally delicious served as a light side salad with grilled meat!  If you don’t have cherries, you can substitute fresh strawberries for a different summer twist.

{ 10 comments… read them below or add one }

Maria Gutierrez July 23, 2014 at 1:40 pm

I love pico de gallo! I grew up watching my abuelita make pico de gallo fresh almost every day. Hers always tasted the best, and even though I watched her make it thousands of times, mine is never quite as good. I love the idea of using cherries. The sweetness would be so good with the spicy jalapeno and sour lime!


Fuji Mama (Rachael) July 23, 2014 at 2:53 pm

Thank you so much Maria! I love your memories of your abuelita making pico de gallo. It seems to me that the special things our grandmothers and mothers make never taste as good when we make them. Don’t you think?


Lizthechef July 23, 2014 at 3:59 pm

This is beautiful and I can’t wait to try it. The cherries have not wonderful this summer too…


Valentina M. Kenney Wein via Facebook July 23, 2014 at 7:03 pm



Fuji Nana July 23, 2014 at 9:39 pm

This does it. I’m going to order a cherry pitter. Right now.


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Kika Newell via Facebook July 24, 2014 at 8:24 am

Definitely making this!


Lucien Villeza via Facebook July 24, 2014 at 1:31 pm

Great side dish for grilled fish!


La Fuji Mama via Facebook July 24, 2014 at 2:08 pm

Thanks everyone! Lucien Villeza — fabulous with just about anything grilled!!


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