Autumn Fruit Salsa
One of my favorite past-times is visiting my grandparent’s strawberry farm/orchard in Oregon and helping eat pick strawberries, cherries, apricots and all things yummy and sweet. For a long, while I refused to eat strawberries that had been washed, I would only eat dirty strawberries right off the bush. My love of fruit has been passed along to my children, so keeping it around long enough to actually do something with it, other than consuming it, is rather rare.
BUT…every once in a while, I am able to throw together what I like to call fruit salsa. My favorite is the ripe fruit around this time of year, peaches, apricots, plums, strawberries, apples…fruit that is typically ripe and ready to harvest in the autumn.
When I first made this recipe, I used mainly stone fruit (fruit that has a large pit), but over the years, I’ve come to realize that this is just plain good with almost any fruit. You can make a ton or just a little, either way, most of the time it doesn’t last long and ends up in peoples’ grateful bellies.
The last time I made this was for a neighborhood back-to-school party. One of the girls there ended up going back 5 times for this fruit salsa, she loved it that much! ALSO-huge plus, this recipe can easily be made for Whole 30, it is paleo, vegetarian, vegan, heart-healthy, and diabetic approved.
Autumn Fruit Salsa
Ingredients
- 4-6 peaches, plums, apricots (any stone fruit that is in season)
- 1 lb strawberries fresh
- 4 large honeycrisp or pink lady apples
- 12 oz slivered almonds
- 2 Tbsp honey or agave nectar
- 1 Tbsp cinnamon
- pinch of salt
Instructions
- Chop all fruit into bite-sized pieces and pour it into a large bowl. Add in the slivered almonds, honey (or agave nectar for vegans and diabetics), cinnamon and a pinch of salt, mix until combined. If you are doing Whole 30 then omit the honey/agave nectar. Agave nectar is diabetic approved because it is an all-natural sweetener that does not raise the individual’s glucose levels. While stevia and other powdered sweeteners have been known to keep glucose levels low, they are not all-natural and some, like Splenda, have aspartame. Serve immediately or refrigerate for up to a couple of days. Just like any fruit that has been mixed with any sweetener-sugar, honey, agave nectar, Stevia, Splenda…the sweetener causes the fruit to begin to excrete their juices, so the longer the fruit sits in the sweetener, the more extra juice you will have at the bottom of the bowl.
Nutrition
Do you have go-to autumn recipes that are tried and true? Hope y’all have an amazing week!
