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Triple Berry Salsa

"Blueberries are so nutritious, low in calories and packed with vitamin C, fiber and disease-fighting antioxidants. This chunky salsa is a fresh, flavorful blend of berries and veggies and would be great over grilled chicken, too.” —Raymonde Bourgeois, Swastika, Ontario
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    22 servings (1/4 cup each)


  • 1-1/2 cups fresh blueberries
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup fresh raspberries
  • 1 medium tomato, seeded and chopped
  • 1 small sweet yellow pepper, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 green onions, chopped
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 2 teaspoons orange juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • Baked tortilla chip scoops


  • In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips.
Nutrition Facts
1/4 cup (calculated without chips): 20 calories, 1g fat (0 saturated fat), 0 cholesterol, 28mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

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Average Rating:
  • AEM74
    Jun 20, 2014

    This salsa was delicious! I brought it for an office pitch-in (I actually made a double batch) and planned to bring the leftovers home to put on fish over the weekend. It's all gone and I've had oodles of people asking for the recipe. Definitely a keeper.

  • dede4jesus
    Aug 27, 2012


  • christina_shook
    Jul 4, 2011

    Was a lot better than I thought it would be!!! Wonderful recipe, was a huge hit and had every one wanting the recipe.

  • carol70
    Jun 18, 2011

    I made this for the first time to serve with grilled chicken and ribs for our Father's Day gettogether. My husband, who is not a big fan of salsas tasted it the day before--we finished it that evening. I then made a double batch to take for Father's Day. It definitely is a keeper. Only change I made was to add a little more honey and vinegar.