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Spicy Summer Fruit Salad

  • Prep Time: 15 minutes, plus standing time
  • Cook Time: 0 minutes
  • Serves: 6
  • 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, sliced
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
  • 1 Tbsp. granulated sugar
  • 1/2 Cup seedless raspberry jam
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh mint
  • 2 medium peaches, pitted and sliced
  • 2 medium plums, pitted and sliced
  • 1 large jalapeno pepper, seeded and chopped
  • Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeño pepper and sugar in a large bowl; mix gently.
  • Stir together jam, lime juice and mint in a small bowl until smooth. Pour over berry mixture and toss gently to combine. Let stand at room temperature 20-30 minutes before serving.
Helpful Tip
  • If making ahead, do not add the jam mixture until 30 minutes before serving.
Calories 195
Total Fat .96 g
Saturated Fat .05 g
Cholesterol 0.00 mg
Sodium 6 mg
Total Carbohydrates 48.66 g

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