Finely diced jalapeno adds a touch of heat to fruit salsa and ice cream. A…
Golden Fruit Salsa-Chutney
Fruit salsa, chutney – or can it be a sundae topping? Take your pick! It’s ‘golden’ any way you serve it. Sweet-tangy golden raisins and summer fruits – peaches, nectarines, strawberries, apricots, and a zing of crystallized ginger.
I created this fresh fruit salsa as a Sun-Maid ice cream sundae topping or fruit salad. I popped the leftovers in the fridge then forgot about it over the weekend. On Monday, after the fruit macerated further, I thought it looked like chutney. So why not try it with grilled chicken? It’s perfect! The fruits had time to soften and make a chutney-like salsa. I’m adding this one to my grilled chicken repertoire. Let me know if you do!
When freshly made, it’s divine over ice cream or as a simple fruit salad.
Serving suggestions either freshly made or after a day or two in the fridge:
- Breakfast or snack with plain yogurt
- Over vanilla ice cream for a yummy fresh dessert
- Over salt and pepper seasoned grilled chicken or pork
- Dip for salted tortilla chips
Golden Fruit Salsa Chutney
Use this chutney salsa over savory foods like fish or poultry, or as a simple topping for ice cream. It's great on chocolate or vanilla!
Servings: 8 1/2 cup servings
Calories: 60kcal
Ingredients
- 3-1/2 cups combination of diced fresh peach, mango, nectarine, apricots, strawberries
- 1/2 cup golden raisins
- 2-3 tbsp finely chopped crystallized ginger
- 2 tsp lime juice
- 2 tsp honey
Instructions
- Place the fruit in a bowl. Add crystallized ginger.
- Stir lime juice and honey in a small bowl until honey dissolves. Drizzle over fruit; stir gently. Let stand 10-30 minutes for fruit to lightly macerate and become saucy.
Notes
More serving suggestions: over vanilla or chocolate ice cream; with plain yogurt or cream fraiche; over hot oatmeal; as a condiment with hot curries; over grilled meats.
How versatile! With a basket full of summer fruits here, I’ll have to try this.
I love mango in salsa/chutney too)
I love anything that can easily dress up an otherwise simply cooked chicken breast, salmon fillet, or pork chop, and this sounds like it’d be great with any of those. And in sweet spots, too! Nice.
Agree Jill! This is so easy, and I love how it’s versatile with savory and sweet. I think the crystallized ginger with lime, and the sweet-tangy fruits make the versatility. At first I tried jalapeno for a little spice, but was too vegetal with raisins. I’d loved jalapeno in a fruit topping
for a Haagan Dazs recipe with Mayan Chocolate ice cream. I posted it here: https://www.rosemarymark.com/strawberry-salsa-for-dessert/