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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!
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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