Chef Dez on cooking

Summertime Fruit Salsas

Chef Dez/Food Columnist

In my last column about strawberries, I prompted you to try making a strawberry salsa and gave you some direction on how to go about doing so. Fruit salsas are so fresh and delicious, and a perfect way to compliment the summer grilling season. So much so, that I am giving you two more fruit salsa recipes to help bring excitement to your next backyard grilling adventure. These are perfect on a variety of grilled meats and seafood, or simply on their own served with tortilla chips.

Both of these recipes are from my cookbook, The Best In Your Kitchen, available through Amazon or chefdez.com. Enjoy!

Blueberry Salsa– Makes approximately 2 cups

“The contrast of the fresh blueberries with the other ingredients is absolutely mouthwatering.”

  • 1 medium yellow bell pepper diced small
  • 1/2 jalapeno, minced – seeds & membrane removed for a milder salsa
  • 1/4 cup small diced red onion
  • 2 – 4 tbsp finely chopped fresh mint
  • Zest from 1 lime, finely chopped
  • 2 tbsp lime juice
  • 1 tsp sugar
  • 1 tsp fresh cracked black pepper
  • 1/4 tsp salt
  • 1.5 (one and one half) cups fresh blueberries

Mix all of the ingredients together, except for the blueberries.

Gently toss in the fresh blueberries into the salsa ingredients and serve immediately.

Pineapple Salsa– Makes approximately 2 cups

Diced fresh Pineapple, approximately 1.5 (one and one half) cups

  • 1 medium red bell pepper diced small
  • 1/2 jalapeno, minced – seeds & membrane removed for a milder salsa
  • 1/4 cup small diced red onion
  • 2 – 4 tbsp finely chopped fresh mint
  • Zest from 1 lime, finely chopped
  • 2 tbsp lime juice
  • 1.5 (one and one half) tsp sugar
  • 1 tsp fresh cracked black pepper
  • 1/4 tsp salt

Mix all ingredients together and serve immediately.

Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com

Write to him at dez@chefdez.comor P.O. Box 2674, Abbotsford, BC V2T 6R4

Next “Chef Dez on Cooking” column will appear approximately July 26/19

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