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5 from 1 vote

Cherry Ginger Salsa

Cherry Ginger Salsa is like taking a bite into summer with sweet Michigan Bing Cherries, grated ginger, jalapeño, citrus and fresh herbs.
Prep Time20 mins
Total Time20 mins
Course: Appetizers/ Snacks
Cuisine: American
Servings: 4
Calories: 62kcal
Author: HWC Magazine


  • 2.5 cups cherries
    Pitted and sliced
  • 2 Green onion
    sliced thinly
  • 1.5 teaspoon Ginger
    fresh grated
  • 1 jalapeño
    chopped finely or to desired heat level
  • 4 tablespoon lime juice
    freshly squeezed
  • 1 tablespoon lemon zest
  • Salt
    to taste
  • Cilantro garnish of desired - optional


  • In a medium bowl, add the pitted and sliced cherries, green onion, grated ginger, jalapeño , salt to taste. If serving right away also add the lime juice and lemon zest. If not add just before serving and garnish with cilantro if desired.
  • Note we did not add raw garlic or raw purple onion to this recipe as we feel those additions a little strong without a toothbrush and toothpaste nearby but can be added as desired


  • You can pit and slice and all your ingredients, except for the lime/lemon juice and zest so that your cherry salsa stays fresh. The citrus juice starts to break down the salsa as it sits so add that just before serving.
  • This salsa is also delicious made with blueberries, strawberries and watermelon.
  • You better the double the batch as it goes fast. Don’t tell us we did not warn you!
  • If you already own a cherry pitter, lucky for you. For the rest of us, the fastest way I have found to get the pit out of the cherry is using a small tipped pastry tip. Also, the old fashion knife method works out A-okay too. We tried the chopstick at the end over a bottle trick and just made a mess.


Serving: 1g | Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 226mg | Fiber: 2g | Sugar: 12g | Vitamin A: 153IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg