Memorial Day is right around the corner, so I’m bringing you a recipe today that you can use at your Memorial Day gatherings.
This beautiful, Colorful Fruit Salsa is packed with flavor and will be an impressive dip to put with those delicious crunchy tortilla chips we all love so much! A little friendly tip from me….I’m not a fan of canned fruit, so if you aren’t either, then use fresh, cut-up fruit and some fresh squeezed oranges for your juice. It adds a little bit of extra work on your part, but I’d say it will be worth it in the end!
This recipe comes from Fix-It and Forget-It Slow Cooker Crowd Pleasers for the American Summer which can be found just about anywhere books are sold in-store or online. You can purchase a copy on Amazon now by clicking here.
Colorful Fruit Salsa
Joyce Shackelford, Green Bay, WI
Makes 8–10 servings
Prep. Time: 25 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt.
11-oz. can mandarin oranges
8½-oz. can sliced peaches in juice, undrained
8-oz. can pineapple tidbits in juice, undrained
1 medium onion, chopped finely
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
1 jalapeño pepper, chopped finely
3 cloves garlic, minced
3 Tbsp. cornstarch
1 tsp. salt
juice of 1 lime
¼ cup chopped cilantro
tortilla chips, for serving
1. Combine fruits, onion, peppers, garlic, cornstarch, and salt in slow cooker.
2. Cover and cook on High for 2 hours, stirring once each hour. Salsa should be thick and steaming, the peppers softened.
3. Add lime juice and zest. Add cilantro. Remove salsa from slow cooker to serving dish. Allow to cool for about 15 minutes before serving with tortilla chips.
Good go-alongs with this recipe:
Delicious on top of a cheese omelet at breakfast.
I use my vegetable peeler to take off the skin of the lime, then I chop it into narrow strips with a knife. There are also some zesters that make ribbons of zest instead of finely grated zest. The strips of lime zest look pretty in the salsa.