The addition of jalapeño pepper and cool mint turn these berries and stone fruit into a tangy-sweet summer fruit salad. Let the salad stand for about 30 minutes before serving to mellow and blend the flavors.
INGREDIENTS
- 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
- 2 medium peaches, pitted and sliced
- 2 medium plums, pitted and sliced
- 1 large jalapeno pepper, seeded and chopped
- 1 tablespoon granulated sugar
- 1/2 cups seedless raspberry jam
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh mint
Instructions
- 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.
Nutrition Facts
Makes: 6
| Calories: | 195 |
| Total Fat: | .96g |
| Saturated Fat: | .05g |
| Cholesterol: | 0.00mg |
Amount Per Serving
| Sodium: | 6mg |
| Total Carbohydrates: | 48.66g |
| Dietary Fiber: | 7.45g |
| Protein: | 3.80g |
Not yet reviewed
Spicy Summer Fruit Salad
quick facts
Prep Time: 15 minutes
Cook Time:
Servings: 6
Average Rating: Not yet reviewed
Number of Ingredients: 11
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