One of my very favorite things to bring to a summer cookout is fruit salsa.
It’s bright, it’s beautiful, and it’s so good for you. You can get an entire day’s serving of fruit in a few scoops of this delicious concoction.
Also, because it doesn’t have anything that can spoil, it’s great for an outside picnic or cookout.
We like to mix up the varieties of fruits we use, but we also use raspberry preserves to bind it all together. They’re our favorite. You can find the sugar-free variety at Brookshire’s to make it healthier, too.
We serve this with toasted cinnamon pitas, but you can also eat it on top of grilled meats or simply as a side salad with a spoon.
2 Granny Smith apples, peeled and diced
1 cup kiwi, diced
1 cup watermelon, diced
1 lb strawberries, stems and leaves removed then sliced
1/2 lb raspberries
1/2 lb blueberries
6 Tbs raspberry preserves
Slice, dice and half all fruit; toss gently in a large bowl to mix.
Place lemon in microwave, and cook on high for 20 seconds. Roll lemon on the countertop, pressing with the heel of your hand. Slice down the middle horizontally; squeeze over the fruit. Add preserves, and stir gently to coat. Refrigerate for several hours.
Serves 8 to 10
Nutritional Information: Calories Per Serving: 134, Calories from Fat: 6, Fat: 1 g, Sodium: 7 mg, Potassium: 302 mg, Carbohydrates: 33 g, Fiber: 6 g, Sugar: 22 g, Protein: 2 g.
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