Yummy note: Oh, it is almost is almost the start of summer, I can feel it, each day goes by and it gets warmer and warmer. I could handle about 70-80 degrees all the time, I'll pass on the 90+ weather. So perhaps this will be a nice, mild summer in the Midwest. Or perhaps not, I guess we will have to wait and see. With the summer hot weather approaching, this is a perfect little side "salsa" fruit dish we just love here. You can eat it like a fruit salad with a fork, or do it with our favorite, utensil-free dipper - the cinnamon sugared pita chip! They are just delicious with this dish, so I highly advise to eat them together! I love this dish, it's super simple, easy to toss together, and you have a wonderful side dish to take to that potluck or gathering! Or hide it out in your refrigerator and enjoy it all by yourself to cool off with this summer :-)
I think I originally saw a version of this recipe on the Today Show similar to this..
1 lb of strawberries
3-4 tbsp of orange marmalade
8 oz of raspberries - optional
2-3 tbsp sugar - optional - Depending on the tartness of the fruit, you may need to add in a few additional tablespoons of white sugar to the salsa. Just add this to your taste, though. Sometimes, the fruit is sweet enough on its own without the extra sugar. At most, I think I have added about 3 tablespoons to the entire batch.
Make sure you have a nice knife handy, as that is about all this recipe needs! It really makes your prep job much nicer, if you can easily chop and dice your fruit with ease. So first, prepare the fruit by peeling and dicing the kiwis. Next, peel, core, and dice up the pear and apples. If you'd like, you could probably leave the skin on the apples here, but the kids seem to like the apples better without the skin, so I removed it for this salsa. Next, dice the strawberries. Toss all of the fruit in a large bowl and stir. In a small bowl, heat up about 3-4 tablespoons of the orange marmalade and add sugar if desired, and heat in a microwave just for a few seconds to warm up the marmalade so it can be pourable and liquid-like. Pour the warm marmalade over the chopped up fruit and stir until well combined. Chill salsa before serving.
After a day of sitting in the refrigerator, the fruit begins to macerate more and becomes saucier.The salsa still tastes fantastic, however, it will have a bit more juice in it. Serve chilled and it is best with cinnamon sugary pita chips or tortilla chips.