Spicy Blueberry-Fruit Salsa
A vibrant, no-cook fruit salsa that pairs sweet blueberries and mixed fruit with a subtle kick of red and black pepper, perfect for topping cornbread, pancakes, or wild game dishes.
Ingredients
- 4 cups fresh blueberries
- 1 1/2 cups diced mixed fruit (such as melon, grapes, pineapple, or kiwi)
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
Instructions
- In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red pepper, black pepper, and salt.
- Serve immediately or refrigerate, covered, for up to 4 hours.
Cook’s Notes
Let the salsa sit for at least 15-20 minutes before serving so the flavors have time to meld, but don’t hold it longer than 4 hours or the fruit will become watery.
Ingredient Swaps
Swap the melon, grapes, pineapple, or kiwi for whatever fresh fruit you have on hand, such as mango or strawberries, and adjust the amount of red pepper to control the heat level.
Serving Suggestions
Spoon this salsa over sweet cornbread, pancakes, or waffles for breakfast, or use it as a bright, spicy-sweet topping for smoked bear meat, grilled venison steaks, or wild turkey.
Storage & Reheating
Store any leftover salsa covered in the refrigerator and use within a few hours to a day for best texture and flavor, as the fruit will release liquid over time; this salsa is best served fresh and is not intended for freezing.
Common Questions
Can I make this salsa ahead of time?
Yes, you can make it up to 4 hours ahead and keep it covered in the refrigerator, but for the best texture serve it as close to preparation time as possible.
Is this salsa very spicy?
No, it’s only mildly spiced with a small amount of red and black pepper, giving just a gentle warmth rather than intense heat.
Can I use frozen blueberries instead of fresh?
Fresh blueberries are recommended for the best texture, but if you use frozen, thaw and drain them well first to avoid a watery salsa.