Spring is here and Summer is just around the corner which means the stores are full of fresh fruit. Yay… fresh strawberries, raspberries, blueberries… well you get the idea. Here is a quick and absolute yummy treat to make with all of those fresh fruits. Fruit salsa is refreshing as well as yummy. There are really no rules about what to use or not; just make it with what is available in your area and what you like.
I used strawberries, blueberries and raspberries for this version. Our store had blackberries, but quite honestly, they were too expensive. The other fruit was on sale, so that’s what I used. When peaches are in season, I will think about adding some to this dish.
Basically, the recipe is just like making regular salsa. Finely chop the fruit, so it will fit on a chip easier. I make sure I have a good ratio of each… not too many blueberries or strawberries. I also slice the blueberries in half to make them easier to eat.
After chopping all of the fruit, fold in a few tablespoons of preserves. I used what I have on hand; which means it maybe orange marmalade, apricot preserves or even a peach moonshine version I received as a gift for Christmas. It add a little bit of shine, flavor and essence to the fruit to finish off the salsa.
This is served with cinnamon and sugar pita chips. If you cannot find any in your store, feel free to make your own chips. Using flour tortillas, cut them into slices (imagine slicing the tortilla like a pie and making 8 slices). Spray with non-stick spray or for a richer taste, coat with melted butter. Sprinkle a mixture of cinnamon and sugar over the top and bake in a 350 degree oven for about 10-15 minutes; or until crisp.
This recipe is more of a feel concept so I am not providing actual measurements … feel free to experiment. That’s what makes cooking so fun!