Pineapple Cactus Salsa

Cactus adds a new dimension of texture and flavor to this pineapple salsa.

Photo of Pineapple Cactus Salsa


8 fl. oz. DOLE® Pineapple Juice
2 fl. oz. lime juice
1/8 oz. fresh tarragon, finely chopped
2 cups Pacific Pineapple Salsa (recipe link below)
8 oz. nopalitos (tender cactus), diced
4 oz. roma tomato(es), seeded and diced


  1. Cook pineapple juice over medium heat, in small saucepan reducing to 2 oz.  Cool.  Add lime juice and tarragon; stir to combine.
  2. Combine salsa, nopalitos and tomatoes in bowl.  Add pineapple juice mixture and toss to coat.
  3. Refrigerate for service.

    *See separate recipe:
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