Spicy Fruit Salsa


1/4 cup each:
• Strawberries, finely chopped
• Blueberries, halved
•  Blackberries, halved or quartered
• Raspberries, halved
• Papaya, finely chopped
• Pineapple, finely chopped
• Pink and white grapefruit sections, chopped
• Kiwi, finely chopped
• Small red grapes, halved
• Pomegranate seeds
• Red onion, finely diced
• Jalapeño, finely minced, seeds and all (for less heat leave out the seeds and/or use less jalapeño)


O Orange Blossom Champagne Vinegar

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Spicy Fruit Salsa


This spicy fruit salsa is made to top grilled salmon, but it has lots of other possibilities too — not only for grilled chicken or steak, but for tacos, and of course corn chips.  The only dressing this needs is a splash of O Orange Blossom Champagne Vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.



Put everything into a bowl and add the Orange Blossom Vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.

Yield: makes approximately 3 cups

•    Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
•    Chopping the fruit finely without bruising it is key — use the Vidalia Chop Wizard to do it neatly and quickly.
•    If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
•    Very important: cut fruit just does not keep well. We suggest making this salsa no more than an hour or so before you use it for the best, freshest results.