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Combine wafer cookies, creamy vanilla ice cream, sorbet, mangoes and raspberries to create a dream. A dreamy no-bake, icebox cake that is!
I love salsa, but it seems tomatoes are always hogging all the salsa glory. Quite frankly, I’m tired of it. It’s high time we gave other salsas their moment in the spotlight.
That’s why I’m dedicating this post to the unsung heroes of the salsa world. Yes, I’m looking at you, fruit salsa. I’ve searched the far corners of the Internet to bring you 15 amazing fruit salsa recipes that are sure to blow your mind, or at the very least, explode your tastebuds.
The great thing about fruit salsa is its versatility. You can eat it alone, use it to compliment your favorite main dish, serve it with tortilla chips, or my personal favorite, eat it on cinnamon crisps (watch for the recipe coming this week). Without further ado, I give you the stars of today’s salsa show:
If you’re looking for a classic fruit salsa recipe, then look no further than this tasty concoction from Real Housemoms. With just five ingredients, this will go from your cutting board to your mouth in no time flat.
The fresh jalepeño and optional Sriracha sauce bring the heat to the party in this bright blueberry pineapple salsa from Eazy Peazy Mealz.
Apricots, pineapple, and papaya, OH MY! You’ll practically hear ukuleles serenading you every time you take a bite of this island favorite from Lady Behind the Curtain.
This is both an appetizer and a centerpiece. You can serve this fresh watermelon mint salsa from Lauren Kelly Nutrition right out of the watermelon it came from. That’s one less dish you have to wash after you and your guests have indulged on this treat.
If you’re looking for something tart, zesty, and tangy, then you can end your search with this green apple salsa from Lemon Tree Dwelling.
I love the idea of toasting a baguette and adding some goat cheese and this salsa from Damn Delicious. Come on, it’s just begging to be eaten at a picnic or backyard garden party.
Jerry James Stone has truly outdone himself with this kiwi salsa. Not only does he give the recipe, but you’ll also find a video on how to peel a kiwi. Delicious and helpful.
Strawberries—check. Avocado—check. Feta—check. It’s official, this salsa from Once Upon a Cutting Board has successfully combined three of the tastiest summer ingredients.
What’s more American than apple pie? Innovation, that’s what. Apple pie gets a makeover courtesy of I Am That Lady in this Apple Pie Fruit Salsa recipe, and that makeover tastes ahhhh-mazing!
You’ll get a kick, quite literally from this Moms Need to Know watermelon salsa. It’s great as a dip or fresh salad.
You could use mango instead of cantaloupe in this salsa from Local Kitchen Blog. It tastes so good, you won’t believe it only takes ten minutes to prepare.
The blackberry salsa wasn’t meant to be the star of this recipe from How Sweet It Is, but luscious berries like that can’t help but steal the show. Sorry, sweet potato quinoa cakes, you just got upstaged.
The only thing better than digging into a big bowl of fruit salsa is digging in and finding a layer of sweet no-bake cheesecake underneath! Make sure there are other people around when you make this Carlsbad Cravings recipe, or else you might just eat the whole thing yourself.
There’s no kick to the summer berry fruit salsa from The Slow Roasted Italian, but you won’t hear me complaining. Even your mouth needs some time to cool off, and this fruity treat is the perfect way to beat the heat.
My final pick is a “choose your own adventure,” salsa style. University of California Berkeley Wellness put together this amazing infographic that breaks down the science of tasty fruit salsa, so you can pick the right ingredients and make a concoction perfectly suited to your taste buds.
Glossy, sweet candied lemon zest is the perfect topper to a citrusy cake.
Candied zest is nothing but the rind of citrus simmered in a sugar syrup. But the results are far from ordinary. The rind gets shiny and the bitter flavor disappears, but the candy retains its citrus taste.
I use a generous pile of candied zest on my Pink Lemonade Cake. You can use it to top any type of dessert, or chop it up and add it to cookies. It will keep in the fridge, tightly covered for several weeks, and the sugar syrup that goes along with it can be used in cocktails as a simple syrup.
- Zest from 2 lemons
- ½ cup water
- ½ cup sugar
- With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the biter white pith. Slice the strips into ⅛-inch-thick strands.
- Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup.
- Strain zest and use for garnish. Use the syrup in drinks or on pancakes. You can refrigerate both for 2 weeks.
A little spice and a hint of lemon make this Ginger Pineapple Snack Cake a tasty treat for a party or picnic.
I think a little fruit with your cake makes it slightly healthy, no? Oh the ways I fool myself. I even added the word “snack” to the title to make it feel less indulgent! But my Ginger Pineapple Snack Cake is every bit as delicious as the most decadent of cakes.
Instead of cutting the pineapple in traditional rings, I opted for little fans. It’s easy to slice the pineapple like this after you core it. This shape gives almost every bite of the cake its fair share of fruit.
The recipe method calls for lining the pan with parchment and letting the sides hang over two sides. This allows you to lift the cooled cake out of the pan completely to cut and serve if you desire. I use this trick for all baked goods in square or rectangle pans. It’s a helpful alternative to just lining the bottom of the pan.
The method is a simple cream cake technique! Do you know why recipes call for adding eggs one at a time, and beating after each addition? It’s a typical method. The reason being is you were instructed to beat the butter and sugars just before adding the eggs. You’ve incorporated air into the butter and sugar mixture, and if you added the eggs all at once it would deflate the mixture. The weight of the eggs would take all the air out of that cake’s sails!
Beating air into the batter acts as part of the leavening for the cake. Beating eggs in one at a time allows the eggs to aerate before the next is added. Boom! Cooking knowledge for the day, check!
This cake is actually a very portable cake. Great for potlucks, spring parties and summer picnics. Keep it in the pan to travel and you have the perfect dessert…or snack.
Surprise your guests with a gorgeous, easy-to-make dessert.
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground ginger
- 5 tbsp unsalted butter, softened
- ¾ cup light brown sugar
- 2 large eggs
- ⅓ cup canola oil
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ⅓ of a pineapple, sliced ¼ inch thick
- Heat oven to 350°F. Line an 8-inch square baking pan with parchment so that opposite edges hang over sides of pan and grease lightly. Whisk together flour, baking powder, salt and ginger; set aside.
- In the bowl of an electric mixer beat the butter and sugar until fluffy, about 2 min. Add the eggs, one at a time, beating after each addition. Add the oil, lemon zest and vanilla and continue to mix until creamy, scraping sides of bowl as needed. Add the dry ingredients and mix until just blended.
- Pour batter into prepared pan and arrange the sliced pineapple on the surface, overlapping slightly and pressing gently into the batter. Bake until done in the center, 45 to 50 min. Cool completely; transport in baking pan.
This is one avocado mash fit for a holiday party. Take a good look at this gorgeous dip though, because it won’t last long.
Juicy grapefruit and pops of pomegranates are better than you could even think in guacamole. Seriously I couldn’t stop eating this. Your guests will be so pleasantly surprised.
I wanted something savory and crowd-pleasing, but wanted to use fresh seasonal fruit. I added segments of Wonderful Sweet Scarletts red grapefruit which is actually much sweeter than typical white or pink grapefruit. You get grapefruit flavor, but no bitterness. The pomegranates are the most festive color and give a little texture and tangy burst. Both fruits play off the lime, onions and creamy avocado.
If you’ve never segmented citrus, it is quite simple. I cut off the ends of the grapefruit, stem and bottom, about 1/2 inch in. Then stand it on one flat end and slice the rind and pith off following the shape of the fruit. Then hold it in your hand and slice in between the membranes to remove each segment. I chop my segments up for this recipe.
A fresh take on this favorite snack. The sweet, red citrus takes it to a whole new level! SERVES 6
- 2 large avocados
- ¾ tsp kosher salt
- 3 tbsp lime juice
- 1 tsp hot sauce
- 1 jalapeno, seeded and chopped
- 1 scallion, chopped
- 1 Wonderful Sweet Scarlett grapefruit, segmented and chopped
- 3 tbsp chopped cilantro
- 3 tbsp Wonderful pomegranate arils
- Tortilla chips
- Pit and peel avocados and gently mash in a bowl. Add the salt, lime juice, hot sauce, jalapeno and scallions and stir to blend to desired consistency, chunky or smooth.
- Add the grapefruit segments to the guacamole with the cilantro. Garnish with the pomegranate arils and serve with chips.
This post may include sponsor mentions or affiliate links. For more information please see my disclosure policy.
Recipe: Tara Bench
Photography by Kathy YL Chan and Tara Bench
Chocolate bark gets a festive French makeover! If you wonder around Paris and make your way through every chocolate shop you see (which is what every food-obsessed gal does, right?), you’ll run across beautiful trays of little palettes. What you’re looking at is essentially chocolate bark, made the fancy French way!
Chocolate bark is one of the most delicious holiday treats, gifts and the best part, it’s easy to make. I wanted something just that simple, but a little more fancy, and easy-to-package and give.
I topped these holiday palettes with little bits of dried fruit, candied ginger, those beautiful green, already shelled Wonderful pistachios, and of course some little silver dragees and holiday sprinkles. The kids can also help. Spoon the white and dark chocolate onto parchment and let their little hands sprinkle and arrange the toppings.
When the chocolate set, I packaged little stacks in mini cellophane bags and tied them up. Very French Christmas if I do say so myself! Take that chocolate bark! Ohh la la!
A chic version of chocolate bark! The French call these little treats Palettes and they are simply fine chocolate with artfully arranged nuts and fruit. Stick to Wonderful pistachios and add some holiday sprinkles to make them your own.
- 4 oz (¾ cup) good quality semi-sweet chocolate chips, or chocolate bar
- 4 oz (¾ cup) good quality white chocolate chips, or chocolate bar
- ¼ cup Wonderful pistachios
- Dried fruit such as apricots, ginger, blueberries, bananas, plums, peaches, cranberries and cherries
- Sprinkles and silver dragées
- Melt chocolates in separate bowls. Line a baking sheet with parchment. Spoon 1 tbsp chocolate onto parchment for each palette. Chocolate will settle into a circle.
- Decorate each palette with pistachios, dried fruit and sprinkles, cutting fruit into slivers or pieces as needed. Chill palettes for 30 min. If packaging, package while cold. Serve.
This post may include sponsor mentions or affiliate links. For more information please see my disclosure policy.
Photography Tara Bench, unless where noted
Recipe Tara Bench