Blueberry Grapefruit Salsa Recipes

BLUEBERRY SALSA

This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 9

Blueberry Salsa image

Steps:

Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1-1/2 cups fresh blueberries
1/4 cup chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh cilantro
1-1/2 teaspoons sugar
1/4 teaspoon salt
Dash of pepper

BLUEBERRY HABANERO SALSA

Our family favorite. This odd combination makes for a beautiful and delicious treat. I have substituted serrano peppers for a milder salsa, but prefer the fruity apricot taste of the habaneros. Sometimes to tone it down at the last minute I add blue agave.

Provided by B_aced

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 20

Number Of Ingredients 9

Blueberry Habanero Salsa image

Steps:

Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 17.8 mg, Sugar 12.1 g

Ingredients

2 cups fresh blueberries, divided
1 white onion, chopped
1 cup chopped purple Cherokee tomatoes
1 cup white sugar
8 habanero peppers, seeded and chopped
½ cup chopped cilantro
¼ cup lime juice
5 cloves garlic, chopped
1 pinch Himalayan salt, or to taste

BLUEBERRY SALSA

This salsa is wonderful with fish, especially salmon, probably good with meat also. from the local newspaper

Provided by Derf2440

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Blueberry Salsa image

Steps:

Section pink grapefruit and discard membrane.
Dice grapefruit and mix with remaining ingredients.
Mix well and refrigerate for at least an hour before serving.

Nutrition Facts : Calories 43.1, Fat 0.2, Sodium 0.9, Carbohydrate 11, Fiber 1.6, Sugar 7.6, Protein 0.6

Ingredients

1/2 large pink grapefruit
2 tablespoons red onions, finely chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon honey
1 tablespoon lime juice
1 cup blueberries, fresh or 1 cup frozen blueberries, thawed
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

GRAPEFRUIT SALSA

Make and share this Grapefruit Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

Grapefruit Salsa image

Steps:

Using a knife, slice off the top and bottom of the grapefruit.
Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
Repeat until completely peeled.
Remove any remaining white parts (the bitter pith).
Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
Slice away the fruit by cutting between the membrane.
Set aside the grapefruit segments.
Into the small bowl, squeeze the juice from the grapefruit membrane.
Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
Add the grapefruit segments.
Serve or refrigerate until ready to use.

Nutrition Facts : Calories 125.2, Fat 9.2, SaturatedFat 1.3, Sodium 8.7, Carbohydrate 11.1, Fiber 1.6, Sugar 8.7, Protein 0.9

Ingredients

1 ruby red grapefruit juice
3 green onions, sliced thinly
2 tablespoons mint
1 small jalapeno, minced
1 tablespoon red wine vinegar
ground black pepper
2 teaspoons honey
1 tablespoon extra virgin olive oil