DIY Blueberry Pineapple Salsa
(HealthCastle.com). BC Blueberries are in season!! In fact, their season is July until the end of September meaning you can gobble up fresh blueberries most of the summer and into the fall. You can extend your enjoyment of “nature’s candy” by buying fresh blueberries, popping them in a large freezer bag or airtight container and then freezing them, allowing you to enjoy blueberries well into the winter!
Did you know that BC Blueberries are Canada’s #1 exported fruit? It is no wonder people around the world want to eat this fruit. Blueberries are easy to love. They add a *burst* of flavour, color and creativity to any culinary creation, not to mention a whole host of health benefits. Blueberries are nutritional powerhouses of healthy nutrients! They are loaded with vitamin C, and many antioxidants.
While you may have enjoyed the more traditional ways of eating blueberries – muffins, pie, pancakes, smoothies – have you ever thought about blending up blueberries with some olive oil and balsamic vinegar to make a blueberry vinaigrette? Or adding blueberries to a whole grain salad? Or as a sauce over some chicken or pork?
One way that I recently tried blueberries is in a salsa. Salsa usually refers to a sauce of uncooked vegetables or fruit, and is usually used as a condiment. You may be most familiar with tomato salsa with onions and chili peppers that you buy from the grocery store. But have you ever made your own salsa? It is quite simple to make - vegetable/fruit, lime, cilantro, jalapeno pepper, red pepper, red onion. Once you have made a fresh homemade salsa, it is really hard to go back to store-bought, which lack flavour in comparison.
You can make many variations of salsa: tomato salsa, mango salsa, apple salsa, cherry salsa, pineapple salsa, or blueberry pineapple salsa. The recipe below was developed by the BC Blueberry Council and is being shared here with permission.
Blueberry Pineapple Jicama Salsa:
Here is what you need:
- 1 cup blueberries, fresh or frozen
- 3/4 cup pineapple, fresh of canned, diced
- ½ cup jicama, diced
- 1 Tbsp jalapeno pepper, finely diced (and with seeds and ribs removed)
- 1 Tbsp fresh cilantro, chopped
- 1 Tbsp lime juice
- ½ tsp salt
- ½ tsp pepper
I found all these ingredients at one mainstream grocery store. No specialty store required here.
This is a jicama. Also known as a Mexican potato, jicama has the texture of a potato and adds a crispy, sweet crunch and mild flavour to this salsa.
Mix all ingredients into a bowl.
Seriously, it is that easy! And, it bursts with flavour. Serve this salsa on a grilled chicken or white fish, on top a bed of spinach, with pita chips or crackers.
The BC Blueberry council has put this salsa recipe on top of slow roasted pork shoulder tacos. There are many ways to enjoy this fresh blueberry pineapple salsa! Enjoy!
The above photo is courtesy of the BC Blueberry Council, and is being posted here with permission.
Written by Calgary Dietitian, Kristyn Hall, MSc, RD, and Director, HealthCastle Calgary.