It seems that, with summer, comes automatic cravings for fresh, juicy fruit. We bought our first watermelon of the season last night when my sisters were visiting, and we pretty much devoured the whole thing fairly quickly. It was so yummy! Definitely one of my favorite things about summer!
Another first of the season this week, was charcoal grilling out on the patio. My husband wanted to do something "summery", so he marinated some chicken breasts while he whipped up some fresh berry salsa.
Now, I've had fruit salsa before. It was served at a Pampered Chef party with some cinnamon-sugar baked tortillas. {It was pretty much amazing...} Tony, on the other hand, decides to be a little outgoing and throw his concoction on our grilled chicken. (Is it sad that topping our chicken with berries makes us feel like we're stepping out of the realm of normalcy? Lol!)
Ingredients
3/4 c. blackberries, halved
3/4 c. raspberries, halved
1 peach, diced
3/4 tsp. fresh ginger, grated (a zester works wonderfully)
juice of 1/2 of a lime
handful of cilantro, roughly chopped
Directions
Toss all ingredients in a small bowl.
Cover with plastic wrap and refrigerate for 1-2 hours while you prepare dinner.
Suggestion: Use this salsa to top some spicy, grilled chicken breast. It's delicious.
I told him I wanted to snap some photos of the process, but he already had it made by the time I finished preparing the asparagus. Therefore, you get a finished product.
It's pretty easy though, so I have faith in you to be able to prepare it with no upsets, for lack of pictures. :)
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