It's All About Fruit Salsa

 

A bounty of fresh, ripe fruit combined into a beautiful, refreshingly sweet salsa. This healthy snack will be devoured by the whole gang in one sitting.

Why do these recipes stand out? 

• Full of fresh flavors and juicy fruit, this is the perfect summer refresher.
• This recipe pulls together quickly and is easy. It’s as simple as prepping the ingredients and combining them in a bowl.
• This recipe is SO versatile. We’ve given a great base recipe below, but you can swap or add any of your favorite fruits for the same amazing result.
• Fruit Salsa is a healthy and nutritious option for the whole family. Fruits provide important nutrients like Vitamin C, Potassium, and Fiber, so why not get a healthy dose while enjoying a delicious salsa?
• Add this to your allergen-friendly recipe list because it’s naturally gluten-free, vegetarian, and dairy-free.

Peach and Blueberry Salsa
Cook's notes: Blueberry-Peach Salsa is a versatile condiment that can be used in a variety of ways; served over pork or chicken, as an appetizer with goat cheese or warmed Brie.
The recipe is adapted from Southern Living July 2014
Ingredients:

• 2 cups fresh blueberries
• Zest and juice of 1 lime
• 2 large peaches, peeled and diced
• 3 tablespoons minced shallots or red onion
• 3 tablespoons fresh basil
• 3 tablespoons fresh basil 
• 3 tablespoons hot pepper jelly
• 1 tablespoon olive oil

Directions:

• Coarsely chop half of the blueberries and toss with whole blueberries.
• Add remaining ingredients, salt, and pepper to taste.
• Let salsa set at room temperature, serve or cover and chill for up to 4 hours.
• Use a slotted spoon to serve salsa.

Peach Blueberry and Watermelon Salsa
Cook's notes: For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.
Serves: Makes 4 servings (1/4 cup salsa and 8 chips each). Recipe adapted from McCormick
Ingredients:

• 2 cups chopped peeled peaches
• 2 cups chopped seeded watermelon
• 1 cup blueberries
• 1/2 cup diced, cucumbers 
• 6 tablespoons orange juice
• 1-2 tablespoons chopped fresh basil
• 2 tablespoons finely chopped red onion
• 1/2 teaspoon thyme leaves
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 6 flour tortillas, (6-inch)

Directions:

• For the salsa, mix all peaches, watermelon, cucumbers, blueberries, juice, basil, red onion, and thyme in a medium bowl until well blended. Cover and refrigerate for 30 minutes to blend flavors.
• For the chips, preheat the oven to 375 degrees and mix sugar and cinnamon in a small bowl. Spray tortillas lightly with no-stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
• Bake for 8 to 10 minutes or until crisp. Cool completely on a wire rack. Serve with Blueberry Peach Watermelon Salsa.
  

Grilled Tuna Steaks with Mango Salsa

Ingredients:

• 1/2 cup finely chopped mango
• 1/2 cup finely chopped kiwi fruit
• 2 teaspoons lime juice
• 2 teaspoons seeded and finely chopped jalapeño pepper
• 1 tablespoon cilantro
• 2 tablespoons diced red peppers 
• 1/4 teaspoon sea salt 
• 1-1/2 teaspoons olive oil, divided
• 1 (6 oz.) tuna steak
• 1 small clove of garlic
• lemon slices

Directions:

• In a small bowl toss together mango, kiwi fruit, lime juice, jalapeño pepper, and 1/2 teaspoon of olive oil. Set aside
• Brush tuna steak with remaining olive oil and a squeeze of lemon juice
• Rub garlic clove over both sides of steak and sprinkle with fresh herbs (rosemary, thyme, parsley)
• Grill tuna directly over medium heat for about 4 to 6 minutes or until desired doneness, turning once, or bake tuna at 450 degrees for 4-6 minutes per 1/2 inch thickness.
• Transfer the tuna to the serving plate and spoon the mango mixture onto the plate beside the tuna. Serve with lemon slices.