Red, White, and Blue Salsa
(Strawberry, Asian Pear, and Blueberries)
This dish I made this year for 4th of July, and it was a huge hit. The freshness of the fruits also makes this one a poolside appetizer that can sit out. (We used it besides the lake after using the slip and slide.)
Feel free to serve alongside some tortilla chips or over some grilled protein (chicken, fish, or pork.)
The simplicity of this dish will be one you’ll make over and over again.
Serve the day that you make it.
1 cup strawberries, diced
1 cup blueberries
1 Asian pear, diced
½ cup cilantro, chopped
1-2 jalapenos, seeded and minced
1 lime, juiced
Salt, to taste.
Chop up all of the ingredients.
About the Asian Pear: is not a hybrid of a pear and apple, like many people believe. The skin is usually a yellowish or brown color, with the inside having the color of pear. It is a crisp, grainy, fruit is best served raw.
Stir all of the ingredients together until well combined.
Add salt to taste.
Serve immediately or refrigerate until ready to serve that same day.