Fresh blueberry-peach salsa
This no-cook salsa is superfresh and flavorful. Serve over ice cream, yogurt, waffles, oatmeal, or pancakes. Or take it the savory route since it's made with versatile balsamic vinegar. Grilled pork goes great with fruit salsas and a rustic grilled fish such as swordfish or mahi mahi can stand up to fruity, slightly sweet sauces, too. Add a little extra basil or some finely minced chives or cilantro to the mix if you're using this as a savory salsa. If fresh peaches are out of season, thaw some frozen ones, or substitute ripe apricots.
2 medium, diced (about 1 cup)
White balsamic vinegar
1 Tbsp, chopped fresh, for garnish
- Combine blueberries and peaches in a medium bowl; drizzle with vinegar and toss to coat. Serve sprinkled with basil.
- Serving size: 1/2 cup
Use thawed frozen peaches if juicy fresh ones aren’t available.