Thursday, July 2, 2009

A Fourth of July BBQ Must-Have

When the humidity is 70% and temperatures flirt with the 100-degree mark, firing up the oven probably isn't the smartest thing to do. Instead, make yourself a refreshing bowl of fruit salsa. This recipe isn't like your typical fruit salsa, which may contain savory elements (i.e., veggies). Think of it as a fruit salad, only diced smaller for ease of scooping. It's super duper easy and certainly customizable! The hardest part is the prep work, but if you're like me and like chopping things you'll have a blast :)

I've taken this salsa to two separate venues with rave reviews each time. As I like to say, it's "Man tested, carnivore approved!™"

Fruit Salsa (inspired by this recipe)
  • 1 pint blueberries
  • 1 lb. strawberries
  • 2 mangoes
  • 3 nectarines
  • 4 kiwis
  • 2 apples (1 golden delicious & 1 granny smith)
  • 20 oz. can pineapple in juice!
  • 3 Tbl. peach preserves
  • 2 Tbl. sugar
  • 1 Tbl. brown sugar (sugar may be adjusted according to ripeness of fruit)
  • cinnamon and/or regular graham crackers for serving

Start by chopping apples. A handy hint for keeping your apples from turning brown: Drain pineapple juice from the can into a medium bowl, and as you chop the apples throw them into the juice to soak. Chop pineapple next and mix with chopped apples. Let apples & pineapple soak together while you finish prepping the remaining fruits. Drain before using. The acidity will preserve the apples without affecting the taste as much as sprinkling them with lemon juice, which is traditionally used.

In a large bowl, gently fold together drained apples, pineapple, nectarines, mangoes, and kiwi. Add preserves, sugar, and brown sugar, mixing well. Gently fold in strawberries and blueberries, taking care not to break them up too much and discolor the salsa. Chill before serving. I know that seems like a lot of fruit and a whole lot more chopping, but you can certainly make bigger cubes and/or change it up to include your favorite fruits and preserves.

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