Caribbean Four-Fruit Salsa Recipe

5 1 1
Caribbean Four-Fruit Salsa Recipe
Caribbean Four-Fruit Salsa Recipe photo by Taste of Home
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Caribbean Four-Fruit Salsa Recipe

Read Reviews
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What do you get when you combine raspberries, blueberries, blackberries, a peach, jerk seasoning and lime? A bold, savory salsa...and a fabulous way to dress up any grilled meat. —Cheryl Perry, Hertford, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium peach, chopped
  • 1/2 cup each fresh blackberries, blueberries and raspberries
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeno pepper, seeded and minced
  • 1-1/2 teaspoons Caribbean jerk seasoning
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon grated lime peel
  • 1/8 teaspoon salt

Directions

In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Caribbean Four-Fruit Salsa in Simple & Delicious May 2010, p33

Nutritional Facts

1/4 cup: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 61mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 1 medium peach, chopped
  • 1/2 cup each fresh blackberries, blueberries and raspberries
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeno pepper, seeded and minced
  • 1-1/2 teaspoons Caribbean jerk seasoning
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon grated lime peel
  • 1/8 teaspoon salt
  1. In a large bowl, combine all ingredients. Chill until serving. Serve with grilled meat, fish or poultry. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Caribbean Four-Fruit Salsa in Simple & Delicious May 2010, p33

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cyn11111 User ID: 7277033 189771
Reviewed May. 24, 2013

"I made this for baked chicken and it was not only delicious, but beautiful as well."

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