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Triple Berry Salsa

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By Gremolata Kitchen


Serving Size:  5

Class:    Easy (under 30 mins.)

This recipe comes from Diane Parks over at Parks Blueberries, quite possibly the capital of blueberries in the province of Ontario!  Diane usually omits the jalapenos in this recipe, opting instead for some crushed red pepper flakes.  It makes for an absolutely beautiful presentation, garners lots of ooh and ahhs, and always disappears from the plate.  It makes for a light, low-carb meal when paired with a barbecued breast of chicken.  This salsa is also fantastic when dressed alternatively with Parks Blueberry Poppyseed or Parks Raspberry Ginger Lime dressing.


1 Fresh Jalapeno Pepper, optional

½ Small Red Onion, minced

¼ Cup fresh Cilantro

2 Green Onions

1 Small Yellow Bell Pepper

1 Medium Tomato

¾ Cup Strawberries

1 ½ Cups Blueberries

¾ Cup Raspberries

¼ Teaspoon of Salt

1 Teaspoon of Honey

2 Teaspoon of Lime Juice

2 Teaspoon of Orange Juice

1 Tablespoon of Vinegar

1 Tablespoon of Olive Oil


Finely mince the jalapeno pepper, red onion, and cilantro.  Chop the green onions, bell pepper, tomato, and strawberries.  Toss the minced and chopped ingredients together with the blueberries and raspberries. 

In a separate bowl, whisk together the salt, honey, lime and orange juices, vinegar, and oil.  Drizzle this dressing over the salsa and let stand at room temperature for up to 3 hours before serving.

Cook Smart Tip:

You can opt to not add the jalapeno pepper if you would rather have something a little more sweet with less heat as a dessert focused salsa.  Either way, this makes for a colorful addition to any table in the summer months.


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