How-to-Make Spicy Blueberry-Fruit Salsa
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Pepper in fruit salsa? If you think it sounds odd, just try this colorful salsa. Blended with blueberries and other fruit, dashes of red and black pepper add just enough heat to kindle a delicious combination.
Serve this lively flavored sauce with ice cream and pound cake, as shown here. Or try it as a side with smoked ham, grilled pork chops or chicken.
Fresh blueberries are available year round and are most abundant in midsummer-ready to blend into smoothies, toss into your favorite chicken salad, or sprinkle over lemon meringue or cream pie. You should know that blueberries are loaded with antioxidants. Studies show that antioxidants may help reduce the buildup of cholesterol that contributes to cardiovascular disease, stroke and other age-related diseases.
Spicy Blueberry-Fruit Salsa
If you are a novice chef, you will be more successful if you start by trying meals which are simple to make, eg one-pot dinners like curries and thick soups. It might be advisable to pick meals which use only food items that you are familiar with. If you start simple you will boost the probability of you cooking up a storm and preparing a dish that your nearest and dearest will enjoy.
4 cups fresh blueberries
11/2 cups diced mixed fruit (such as melon, grapes, pineapple or kiwi)
2 tablespoons sugar
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground allspice
The comment that sitting down and eating a meal together is generally healthier is maybe pretty evident, however it's only a fact if you don't take the lazy option. Merely dining in your own house is by itself of no value if you are giving the family processed foods and TV dinners.These are more often than not high in fat of low dietary merit and certainly not as healthful as a scrumptious well-balanced recipe cooked with handpicked ingredients.
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red and black peppers and salt. Serve immediately or refrigerate covered, up to 4 hours.
Yield: 51/2 cups
Per half-cup portion: 55 calories, 0 g fat, 14 g carbohydrate.
Mildly spiced blueberry salsa adds zest to dessert.
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