Happy summer, folks!!
Don’t argue, because it is soooooo summer right now.
I don’t even care if it’s actually still two weeks away, Florida got the memo early, as usual.
We even had an out-of-season tropical system brewing a few weeks ago! I mean, really.
Go home, Mother Nature, you’re drunk.
When I think of summer, I think of sun-hats, cold beer, lazy afternoons by the pool, and all-day picnics by the grill with lots of snacks to keep your tummy full until dinner is ready. I don’t know about you, but I can imagine a big bowl of this Chunky Fruit Salsa right in the middle of everything!
Fruit salsas are nothing new – you can find them all over Google and Pinterest – but I like to think mine is at least a little bit different. I don’t add any jams or honey, I stick with a little sugar, a bit of salt, and a lot of lime juice.
Just hear me out! It actually makes the fruit sweeter!
My husband is the one that got me started on squeezing lime juice on my fresh fruit a few years ago, and I’ve never looked back. Cantaloupe, watermelon, kiwi, blackberries…I’ve even used it in my macerated strawberries for shortcakes. It’s so delicious!
I’ve never put it on bananas, though. Ew. That’s just gross.
Some fruits weren’t meant to be friends.
This dish can be an appetizer, a snack, or a dessert (toss some whipped cream on there, mmmmm!) It’s also blissfully vegan, vegetarian, and gluten-free if you know what you’re doing, so it’s easy to bring to a party, without worrying about everyone being able to enjoy it!
But, if you do decide to take it to a party, you might want to double the recipe. Or triple it. It won’t last long!!
Ingredients
- 1 cup Granny Smith apples, peeled/cored/diced
- 1 cup ounces raspberries, halved
- 1 cup strawberries, washed/hulled/chopped
- 1 cup ounces blueberries, washed
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1/2 fresh lime, juiced
- Pinch kosher salt
Instructions
- Prepare your fruit and place it all in a large bowl - be sure to wash it all before cutting!
- Gently toss fruit with sugars, salt, and lime juice, coating well.
- Refrigerate for at least 30 minutes, then serve with cinnamon pita chips.
What’s your favorite summer dip made of?
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This looks so refreshing and yummy! Can’t wait to give the recipe a try!