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While it may be a bit summery, fruit salsa is one of my all-time favorite holiday appetizers. It always gets rave reviews when I take it to parties, and it is something different that your typical chips and salsa.


This also is a waistline-friendly salsa. I add a tablespoon of sugar, but it is not necessary. You can opt out of using any sugar, or you can use another sweetener.



The fruity goods.




The chopped apple is the ‘onion’ of the salsa.



It is crisp and tart, and provides a nice crunch to the salsa.




I simply mix the other ingredients in with a spoon.




I use orange marmalade, because I like to add an orange flavor to the salsa without adding liquid (orange juice). You can add any preserves, jams or jellies you would like (I think blueberry sounds good!). Make it your own.



This is such a sweet treat.



Guests love this. It tastes like dessert, and is a bit on the healthier side that other fattening dips. 


Which means, you know, I can eat 5 or 6 entire dishes and stay slim. Plus, it has the brown sugar in it. The healthy kind. Because it’s brown.


I love serving (and eating) it with cinnamon sugar pita chips, and it also is excellent with a salted chip – like a blue corn tortilla chip. Salty and sweet.


Sometimes I eat blue corn chips for breakfast. Don’t judge. 



Being that it is this time of year, I also think that pomagranate seeds would make a fantastic addition to this salsa, adding more crunch. If you try it, let me know!





Fruit Salsa

1 large apple, cut into larger chunks

8 oz strawberries, chopped

1 pint of raspberries

2 kiwis, sliced

1 tablespoon orange marmalade

1/2 tablespoon sugar

1/2 tablespoon brown sugar

an assortment of chips: cinnamon sugar and salted pita chips

Add the apple to a food processor and chop it into small and medium-sized chunks. Remove apple and place in a large bowl. Add strawberries, raspberries and kiwi to the food processor. Mix until smooth. Remove berry mixture and add it to apples. To bowl, add marmalade and sugars, mixing until combined.

Serve with cinnamon sugar chips, and salted tortilla chips.






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32 Responses to “Holiday Appetizers 101: Fruit Salsa.”

  1. #
    Kelly from Bridges and Bites — November 24, 2009 @ 6:54 am

    Oh I love fruit dips and salads! I could eat fruit all day every day!


  2. #
    brandi — November 24, 2009 @ 7:23 am

    what a great idea! especially with cinn-sugar chips. Yum.


  3. #
    Joanna Sutter — November 24, 2009 @ 7:24 am

    I think this is BRILLIANT! And, it will be made in a kitchen near me. I might find a way to toss in some cranberries, too, cause I’m crazy like that.


  4. #
    Christina — November 24, 2009 @ 7:28 am

    I’m not a big fan of the vegetable salsas. This one sounds so good – I love anything desserty!


  5. #
    Caitlin@TheTwentyFifthYear — November 24, 2009 @ 8:11 am

    Man I don’t know how you make all of these delicious dishes look so easy!!


  6. #
    Julie @savvyeats — November 24, 2009 @ 8:50 am

    Yum. Would this be good on other dippers, like banana slices or apple slices?


    • Jessica — November 24th, 2009 @ 8:54 am

      I’m sure it would, though the salsa is fairly sweet. I prefer to have a crunch or salty chip with it – something to cut the sweetness.


  7. #
    kay (eating machine) — November 24, 2009 @ 9:07 am

    that’s super cute!


  8. #
    Abbys Vegan Eats — November 24, 2009 @ 9:19 am

    OOOH I like this recipe.. it would taste awesome with these cinnamon sugar soy crisp things Im currently obsessed with!


  9. #
    Trainerpack — November 24, 2009 @ 9:20 am

    Now some chips and guacamole on the side :)


  10. #
    Sarah — November 24, 2009 @ 9:40 am

    I actually “forgot” how much I love fruit salsa until I saw your post. It would make a great app for the Thanksgiving dinner I am going to. Thanks for the reminder :)


  11. #
    Lauren — November 24, 2009 @ 10:08 am

    Oooo this fruit salsa sounds so refreshing and delicious – especially if scooped up with cinnamon sugar pita chips. I’ll definitely have to try this recipe!


  12. #
    Julia (Taste of Living) — November 24, 2009 @ 10:25 am

    Great idea!
    I often make a fruit salsa with mango, red pepper and red onion to serve with a fish dish.

    xxx Julia (Taste of Living)


  13. #
    Jessie (Vegan-minded) — November 24, 2009 @ 10:41 am

    This recipe looks so delicious and festive! I love the salty and sweet combo so I’m sure it would be amazing with blue corn chips as you suggested. I will have to try this. :)


  14. #
    Ameena — November 24, 2009 @ 11:35 am

    This looks delicious…I usually but the Trader’s version but this looks easy enough for me!


    • Jessica — November 24th, 2009 @ 11:36 am

      TJ’s has fruit salsa?!?!? I never knew!!!


  15. #
    One Healthy Apple — November 24, 2009 @ 12:07 pm

    Yes, TJ’s has peach mango salsa, which is more savory than sweet, but still good if you aren’t a genius, like you!


  16. #
    holly — November 24, 2009 @ 12:10 pm

    i have never had fruit salsa (don’t know why) but it looks amazing…dipped with fruit, i bet this is ridic!


  17. #
    Mari — November 24, 2009 @ 12:21 pm

    that looks like such a great dip….it sound “refreshing” =)


  18. #
    Gelareh @ Orange Truffle — November 24, 2009 @ 12:24 pm

    Figured you might like to know that I always find myself very hungry after reading your posts. Love the pictures.. :)


  19. #
    Averie (LoveVeggiesAndYoga) — November 24, 2009 @ 2:18 pm

    “It tastes like dessert, and is a bit on the healthier side that other fattening dips. ”
    Love that.

    Also the sweet n salty thing works for me. I use anything salty very sparingly due to how my body does not like salt and so this is perfect for me. No onion or garlic either, 2 other nemesis of mine.

    Blue corn chips for brekkie….sounds like a big chunk of my 20s :)


  20. #
    Karine — November 24, 2009 @ 5:34 pm

    That is a great salsa! It looks tasty :)


  21. #
    ashley mae — January 10, 2011 @ 1:19 am

    How far in advance can this be made? How should it be stored?


    • Jessica — January 10th, 2011 @ 1:23 am

      I wouldn’t make it any more than 24hrs in advance – just store it in an airtight container!


  22. #
    Greta — July 27, 2011 @ 2:48 pm

    So I saw this and had to go out and buy a processor just for this (i wanted one anyway and this was just the push I needed) and made it right away…….love it! I couldn’t find the cinnamon pita chips so I used apple chips instead and it’s wonderful!!! Thank you for your recipes!!


  23. #
    Mona — March 23, 2012 @ 6:02 pm

    I LOVE this recipe. I have always made it with leaving all the fruit chunky. Now I wanna try it like this! It is a great addition to pancakes (if you have any left), just slather it on and add syrup! YUMMO!!! I also make my own chips (most of the time), take so long, but they are so good I usually have them half gone before I am even done baking them all.

    Love your blog, ran across it while back and was an instant FAN! I love that I get lots of new recipes and a laugh, just very enjoyable! Thanks!!!



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