Blueberry Salsa

For a change of pace from the same-old everyday tomato salsa, how about a savory fruit salsa? It's easy to make, just blueberries smashed with a smidge of onion and jalapeño, then brightened with lime juice, fresh ginger and fresh herbs. Beautiful color and very summery!

Blueberry Salsa
This fruit salsa recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!

So how funny is this?

My sister forwarded a link to a recipe for blueberry salsa. (Okay, that’s not soo funny, she sends recipes all the time.)

Intrigued, I clicked through to read the recipe. (Okay, that’s not so funny either, in fact, it’s soo predictable, I love my sister's recipe picks.)

Halfway into the recipe, though, I laughed out loud. The source of that recipe on Serious Eats was inspired by the blog My Own Sweet Thyme, written by (okay, ‘this’ is the funny part) my long-time real-life friend Lisa!

Now, my sister and Lisa know each other, their first-borns once called each other ‘god brothers’ because they share a godmother. (Blush.) But Adanna was so tantalized by the very idea of a savory blueberry salsa (and aren’t you too?!) she’d missed that important detail.

What goes around? Comes around!

ALANNA's TIPS Truth be told, Day One, I was unimpressed by this Blueberry Salsa and even decided against sharing the recipe. I wondered, Could substituting basil for Lisa's cilantro, my one adaptation, have made such a difference? But good news, on Day Two, a last-ditch taste test delivered a big surprise, a refreshing, great-tasting fruit salsa. This is a keeper! Just be sure to let the flavors meld for several hours. I’ve somehow ended up with two bags of tortilla chips in the house and criminy, if Blueberry Salsa doesn't tastes especially good with Tostitos White Corn Scoops.

BLUEBERRY SALSA

Hands-on time: 15 minutes
Time to table: best 8 - 12 hours after making (see TIPS)
Makes 1-1/2 to 2 cups
  • 8 – 12 ounces (1-1/2 – 2 cups) fresh blueberries, chopped coarsely
  • 1 shallot, chopped fine (a little red onion would be a fine substitute)
  • 1 small jalapeño, seeded, deveined and minced (about 1 tablespoon)
  • Zest & juice of half a lime (about 1 tablespoon juice)
  • 1/2 teaspoon fresh ginger, minced
  • Fresh basil or cilantro, chopped, to taste
  • 1/4 teaspoon kosher salt

Combine all ingredients. Cover and refrigerate for several hours or overnight for all those flavors to ‘get all comfy and cozy with one another’. Transfer to a serving bowl and serve with tortilla chips (see TIPS). Best served cold from the fridge or in a bowl resting in ice in a larger bowl.

NUTRITION ESTIMATE Per Quarter Cup: 21 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 36mg Sodium; 6g Carb; 1g Fiber; 4g Sugar; 0g Protein; Weight Watchers Old Points 0, PointsPlus 1

NUTRITION NOTE Weight Watchers, technically Blueberry Salsa has zero points in both Old Points and PointsPlus because of its 'free' ingredients. But since I calculate calories, then points, no ingredients are 'free'. As always, how we choose to count points, it's an estimate!
Adapted from Blueberry Salsa from My Own Sweet Thyme

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. How to print a recipe on Kitchen Parade. If you like Kitchen Parade, forward this recipe to a friend who might too!

More Recipes for Summer's Best Blueberries

(hover for a description, click a photo for a recipe)
Mom's Blueberry Coffeecake Peach Blueberry Cake Peacherry Blues

More Recipes with Blueberries from A Veggie Venture


More Summery Appetizer Recipes

(hover for a description, click a photo for a recipe)
Herbed Ricotta with Roasted Cherry Tomatoes Lemon Basil Shrimp Savory Peach Appetizer


Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2009 Kitchen Parade





Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna