SERVES 12 | ACTIVE TIME 25 Min | TOTAL TIME 1 Hours 25 Min
1 pound fresh strawberries, diced
5 ounces fresh raspberries
9 ounces fresh blueberries
1/4 cup seedless raspberry jam
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
In a small bowl or measuring cup combine jam, sugar and lemon juice. Whisk to combine. Set aside.
In a large bowl combine fruit. Pour raspberry dressing over top. Stir until all the fruit is well coated.
Serve immediately or place in the refrigerator for 1 hour-overnight to allow the flavors to meld.
DONNA'S NOTES: The longer the fruit sits the more juice it will make. If you want a dry and crisp salsa I recommend serving it immediately. If you prefer your fruit soft and macerated allow it to sit in the refrigerator. I enjoyed it both ways.
I served with sweet potato tortilla chips and also corn tortilla chips. The saltier corn chip was a nice contrast to the sweet salsa.
Recipe developed by Donna Elick - The Slow Roasted Italian
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