A Sweet Treat For Brunch – Apple Berry Salsa

This weekend, we hosted a bridal brunch for my sister, Lynne and her fiancee, JoAnna. It was a lovely event and it seemed like everyone had a wonderful time so I thought I would share one of my favorite recipes from this weekend’s festivities.

StrawberriesI discovered this recipe for an Apple Berry Salsa at a Pampered Chef party that I was invited to and it was love at first bite!  One of my favorite things about June on Long Island is that you can get some incredible fresh strawberries. In fact, if you have the time, you can drive out east and pick your own berries at one of a million farms. Rob and I did that a couple of years ago and we ended up with a really nice weekend drive, some great photos (like this one), and a bunch of incredibly sweet berries to bring home and enjoy.

So I am always on the lookout for good strawberry recipes to try and this fruity salsa is one of my favorites. It’s quick and easy to make, doesn’t require any cooking and goes great with fruity drinks like mimosas or sangrias which makes it a wonderful choice for a summer brunch or tea party.

Apple Berry Salsa

2 med Granny Smith apples
1 cup strawberries — sliced…
1 or 2 kiwi fruit — peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly
Cinnamon Chips (I use Stacey’s Pita Chips) for dipping

First, peel the kiwi, core the strawberries and wedge the apples. I use my Pampered Chef Manual Food Processor (which is also awesome for fresh bruschetta) to chop the apples, strawberries, and kiwi into small chunks. Add the brown sugar and apple jelly to the fruit mixture. Zest the orange, add that to the mix, and then squeeze some juice from the orange over it all. Mix gently. You can eat it right away but, believe me, it really comes into its own if you give it a chance to chill and blend flavors in the fridge. It even tastes great the next day so you can make it ahead of time if you need to. I serve it with Cinnamon Chips for dipping.


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