Strawberry Salsa
My sister-in-law, Lauren, always brings the best dishes to our family gatherings, and this strawberry salsa is one of them. The original recipe called for apple jelly or apricot jam, but I use orange marmalade instead—something I always have on hand for Dijon-Glazed Corned Beef—and it’s just as delicious.
Recipe Steps
This recipe is simple to make, though it involves a good amount of chopping. To make the process quicker, I use an egg slicer for strawberries and kiwis. While it doesn’t dice them exactly, it cuts the fruit into small, bite-sized pieces efficiently. For the apple, an apple slicer cores and slices it quickly, making it easier to peel and chop. I also use a Microplane to zest the orange before juicing it.
This recipe stays fresh in the fridge for up to 4 days when stored in an airtight container. While it pairs well with salty tortilla chips, we prefer it with mini wafer cookies. The cookie’s crunch offers a delightful contrast to the sweet, tart salsa.
Strawberry Salsa
Equipment
- 1 Egg Slicer
- 1 Microplane
Ingredients
- 1 Pint Organic Strawberries diced
- 2 Medium Granny Smith Apples peeled and diced
- 2 Kiwi peeled and diced
- 1 Orange
- 2 Tbsp. Packed Brown Sugar
- 2 Tbsp. Orange Marmalade
Instructions
- Wash the strawberries and destem. Using the egg slicer, slice a strawberry in one direction, turn the slices 90 degrees then slice again. Slice the remaining strawberries the same way. Place the sliced strawberries in a medium bowl.
- Peel and dice the two kiwis using the egg slicer the same way the strawberries were sliced. Add the kiwi to the bowl.
- Peel and core the granny smith apples then finely chop them and add them to the bowl.
- Using a microplane, zest the orange and add it to the bowl with the rest of the fruit.
- In a separate bowl, mix the brown sugar, orange marmalade (you can also use apple jelly or apricot jam), and the juice from the orange. When the brown sugar is dissolved pour the mixture over the fruit and gently mix. Refrigerate until ready to serve.
- Serve the strawberry salsa with mini vanilla wafers, butter cookies, pound cake, or taco chips.
Nutrition
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.