This cherry pico de gallo is an easy, sweet twist on your favorite fresh salsa. It’s great with chips or on top of grilled meats!

Cherry season! It’s my favorite time of the year. This is your moment to make this simple cherry pico de gallo, which goes well with pretty much everything and will disappear faster than anything else at your Fourth of July cookout.

I’ve been making this addictive fresh salsa since last summer, and finally got around to photographing it a couple weeks ago. Cherries have been on sale at Whole Foods and ALDI here in Chattanooga, so it’s cheap to snag a bunch for this cherry pico de gallo. My favorite way to enjoy it is with plantain chips* (<–affiliate link, I earn a bit from qualifying purchases–all affiliate links in this post are marked with a *), but it’s also great on grilled steak, chicken, or fish.

All you need to make this refreshing pico de gallo is cherries, tomatoes, lime juice, cilantro, red onion, and salt. If you like a little heat, you can add a minced jalapeño, too. The ingredients come together quickly for a sweet and fruity twist on classic pico de gallo.

The most (and only) annoying part of this recipe is pitting the cherries. I don’t have a cherry pitter*, although one is on my wish list. I use stainless steel smoothie straws* to make the pitting process a bit easier. Just push the straw through the cherry vertically from bottom to top (emerging where the stem was) and the pit will come out! (By the way, I love to drink from straws so I use these every day, not just for smoothies but for drinking water from my giant mason jars.)

I hope you make this cherry pico de gallo part of your summer festivities, for the 4th of July or anytime! It’s so good and easy, which I’m all about with a six-month old at home. (By the way, she tried her first food this past weekend–avocado! She was all about it and kept grabbing the spoon to shove into her own mouth. Looks like she’s going to be all about the food like her mama! If you’re interested in more Madeline updates, come visit me on Instagram, where I share lots of baby stuff!).

Interested in more fruit salsas? Check out my mole-spiced hanger steak with strawberry-avocado salsa or slow-cooker carnitas lettuce wraps with pineapple-avocado salsa. This peach salsa from Real Simple Good also looks amazing!

For more cherry recipes, try my cherry berry ice cream loaf (perfect for Independence Day!) or no-churn cherry ice cream, or this baked brie with balsamic roasted cherries from An Edible Mosaic.

Cherry Pico de Gallo

Yield: About 4 cups

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• Juice of 1 lime, plus more as needed
• 1/2 cup finely chopped red onion
• 1 jalapeño, deseeded if desired, minced (optional)
• 3 cups cherries, pitted and coarsely chopped
• 2 large tomatoes, cored, deseeded, and chopped
• 1/2 cup chopped fresh cilantro (about 1 bunch)
• Sea salt, to taste

Instructions

1. Mix the lime juice and red onion in a medium bowl and set aside while you prepare the other ingredients.
2. Add the jalapeño (if using), cherries, tomatoes, and cilantro and stir. Season to taste with salt and more lime juice if needed. Serve with chips or on top of grilled meat.

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