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The Daily Beet

14 Jun Dessert Salsa

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strawberrymarketStrawberries are at their peak.  Whether you head to your favorite farm to pick a flat of berries, or get them at a farm stand, this time of the year, they are just luscious.  And, if you’re like me, you may have a tendency to buy too many.

There is a short window of locally grow berries, and it seems as though we all like to indulge on this berry fruit whose aroma is luscious and taste is beyond delicious.  It’s a fruit whose seeds appear on the outside.  And, strawberries are rich in vitamin C.

They work well in sweet recipes and in savory ones.  I’ve made savory strawberry salsa that is packed with cilantro and garlic, but today, I wanted to make a salsa that was from the dessert family.  This recipe is fun to make and super-easy. My suggestion is to make a double-batch, because it is so good, you’ll want to eat it with a spoon.

Here’s the recipe, packed with plant-strong goodness for all to enjoy!

Engine 2 Strawberry Salsa

Ingredients

1 pint of diced strawberries

2 apricots, diced (grill them in slices, they’ll add a nice sweetness)

1/4 cup of minced, fresh mint

Juice from one, fresh lime

1 ounce of orange or grapefruit juice

1 teaspoon of pure, maple syrup

3/4 cup of muddled raspberries

Putting the Salsa Together

Add the berries, apricot, mint, juices, and maple syrup together.  Mix well, and place in refrigerator for two hours.  This time will allow the flavors to mingle.

Remove the salsa from the fridge.  Gently add the raspberries, and fold them into the salsa.  The raspberries will “hold” the salsa together.

Place in a serving dish, and garnish with fresh mint leaves.  Serve with “tortilla crisps.”  Or, use as a topping on “nice” cream, a sweet potato, or your favorite salad.

Making Tortilla Crisps

All you need is your favorite oil-free tortillas, a cookie cutter, and a hot oven.

Using a cookie cutter, cut tortillas into “rounds.”  Place on a parchment lined baking sheet.  Spray rounds with water, and sprinkle cinnamon on the rounds.  Place in a 400 degree (pre-heated) oven and bake for 10-12 minutes, or until golden brown. Remove from oven, allow to cool.

Serve tortilla rounds with your strawberry salsa and totally enjoy.  NOTE:  I froze the orange half (that I used to add orange juice) and used that as a bowl.  It kept the salsa chilled and delicious.  Looked pretty, too!

strawberrysalsa

 

 

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

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