 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I received this recipe in an email from Driscoll's. Jalapeno and cool mint turn berries and stone fruit into a tangy-sweet summer fruit salad. The variety of fruits make an attractive visual mosaic too. Let the salad stand for about 30 minutes before serving to mellow and blend the flavors. Sounds wonderful for the summer! Ingredients:
12 ounces fresh blueberries |
16 ounces strawberries, sliced |
6 ounces raspberries |
6 ounces 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 cup raspberry jam (seedless) |
3 tablespoons fresh lime juice |
2 tablespoons chopped fresh mint |
Directions:
1. Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeno pepper and sugar in a large bowl; mix gently.
2. Stir together jam, lime juice and mint in a small bowl until smooth.
3. Pour over berry mixture and toss gently to combine.
4. Let stand at room temperature 20-30 minutes before serving.
5. NOTE If making ahead, do not add the jam mixture until 30 minutes before serving.
|
|