Fresh Grape Salsa

Why You’ll Love This Grape Salsa Recipe

You’ve likely heard of mango salsa and possibly peach salsa, but did you know you can make a delicious grape salsa? Made with green grapes, red onion, jalapeño, lime, cilantro, and salt, this simple fruit salsa is sweet, tart, a little spicy, and sure to impress. And if you have any leftover grapes, try my vegan chicken and grape salad or healthy Thanksgiving fruit salad.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

Recipe Variations

I love this simple grape salsa as-is, but it’s also easy to dress up with:

• Cucumber or bell pepper (for crunch)
• Avocado (for creaminess and healthy fats)
• Cumin, garlic, and/or cayenne pepper, or even swap the lime for vinegar, in a pinch

How to Make Grape Salsa

Step 1: First, prep the ingredients. Then, add all the chopped ingredients to a large bowl and squeeze in the lime juice and a sprinkle of salt. Toss to combine. Let the green grape salsa sit for at least 10-15 minutes to allow the flavors to meld, then taste and adjust the lime and salt to your liking. Enjoy!

If you have time, let it chill in the refrigerator for 2 hours before serving.

FAQs

Pro Recipe Tips

• Don’t chop the grapes too chunky: Depending on their size, I usually quarter or finely chop the grapes.
• Let it ‘rest’: During this time, the flavors will meld/marinate for the best flavor and texture.
• Adjust the texture: Optionally blend ¼-⅓ of the grapes for a juicer, pulpier consistency.

What To Serve With Grape Salsa

This fresh grape salsa is perfect for adding a light appetizer or side dish to your game day and holiday spreads, at a BBQ or picnic, and:

• Air fryer tortilla chips or crackers (like these vegan rosemary crackers)
• Spooned over proteins (vegan fish, chik’n, grilled tofu steaks, etc.)
• With vegan burgers – like my Southwest black bean burger or spicy red bean burger
• Over crostini – with vegan cream cheese or tofu feta cheese

Storage Instructions

This green grape salsa is best enjoyed within 24 hours, though leftovers will store in an airtight container in the fridge for 3-4 days. If preferred, drain off any excess liquid between servings.