Category Archives: Fruit

Strawberry Fruit Dressing and Dip

Creamy Strawberry Fruit Dip @ NancyC

The weather feels very summery where I live, and when it’s warm outside, I tend to eat more fruit because it’s so refreshing. And when you serve fruit with a dressing or dip, it makes a great warm-weather dessert! This Strawberry Fruit Dressing and Dip is big on strawberry flavor and really good served with strawberries or a mix of fresh fruit chunks–pineapples, sliced bananas, apple wedges…whatever fruit you like.

I call this recipe a dressing and a dip because it’s thin enough to use as a creamy dressing, drizzled over your fruit, but you can also dip your fruit in it, if you don’t mind the thinner consistency. I think it’s best when you make it a day ahead and refrigerate it–it gets a little creamier the next day and thickens slightly more.

This recipe is really easy to make–just add all the ingredients in a blender or food processor and you’ll have a delicious strawberry dressing or dip to enjoy with your favorite fruit!

STRAWBERRY FRUIT DRESSING AND DIP by NancyC

Makes about 3 cups

  • 1 cup cottage cheese
  • 1 (8-ounce) package softened cream cheese, regular or light
  • 1 cup strawberries, cut into chunks
  • 1 cup strawberry jam, preserves, or fruit spread

Make your block of cream cheese extra soft by heating it in the microwave in a small microwave-safe bowl for 40 to 50 seconds. Then add all the ingredients together in a blender or food processor and blend well (the mixture is on the thick side initially, so you may have to help stir it along several times if using a blender).

Keep fruit dip refrigerated until ready to serve–it’s best if you can make it a day ahead and refrigerate it overnight. You can serve the dip in a small bowl with a large platter of fruit or serve the fruit and dip together in individual small bowls or cups. You can also serve the fruit on individual small plates with the dip drizzled over the fruit.

Note: You can substitute another kind of fruit and fruit jam for the strawberries–you could use blueberries with blueberry jam, pineapples with pineapple preserves, etc. Use whatever fruit you like best. You can use either fresh fruit or drained fruit from a can. I prefer using fresh fruit, but either works.

Do you have a favorite dressing or dip that you like to serve with fruit?

This recipe was featured on Meal Plan Monday.

Linked to Inspire Me Monday, Weekend Potluck, Meal Plan Monday, Show and Share, Create It Thursday, Thursday Favorite Things.

Homemade Applesauce @ NancyC

Homemade Applesauce (Sweetened with Honey or Maple Syrup)

Homemade Applesauce @ NancyC

I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort to make homemade applesauce if you have the time. It’s really easy to make your own–the most time-consuming part is peeling the apples. After that, it’s just a matter of mixing the ingredients in a saucepan and letting it cook for 25 minutes until the apples are soft. If you like chunky applesauce like me, you can just use a potato masher to mash those apples into applesauce. If you like your applesauce smooth, you can puree the cooled apple chunks in a blender (you may have to do that in several batches).

I like sweetening my applesauce with honey or maple syrup. If you prefer using brown sugar, you can use that instead. The cinnamon and nutmeg also give this applesauce a great flavor.

HOMEMADE APPLESAUCE (Sweetened with Honey or Maple Syrup) by NancyC

Makes about 4 servings

  • 8 cups (3 pounds) apples, peeled, cored, and chopped or sliced (this would be about 8-9 medium-size apples; use your favorite variety)
  • 1/2 cup apple juice or cider
  • 2 Tablespoons lemon juice
  • 3 Tablespoons honey or maple syrup (or substitute 1/4 cup packed light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

In a medium-size saucepan, combine apples, juice or cider, honey or maple syrup, cinnamon, and nutmeg. Stir ingredients together, then cover and cook over medium heat, stirring occasionally, for 25 minutes, until apples are soft. Let apples cool, then mash them with a potato masher. Or you can puree them in a blender until smooth. Keep refrigerated until ready to serve.

You can serve this applesauce chilled as a side dish or snack. Or for dessert, heat it and use as a topping over ice cream. You can also serve it warm or cool at breakfast as a topping for pancakes, a bowl of oatmeal, or a cup of plain or vanilla yogurt.

Have you made homemade applesauce before?

Linked to Fiesta Friday, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Making Memories Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Share Your Style, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Ann's Apple Pie Filling @ NancyC

Ann’s Slow Cooker Apple Pie Filling

Ann's Slow Cooker Apple Pie Filling @ NancyC

Back in August, my friend Ann and her husband Steve were busy picking apples from their very own apple tree. And this year it produced quite a number of apples! Ann told me about an easy apple pie filling she was making with these apples. It’s made in a slow cooker, and after it’s done cooking and cooling, you simply put the mixture in a freezer bag, freeze it, and it’s ready for whenever you’re wanting to make an apple pie with your favorite crust, whether it’s homemade or ready-made. Or you can use it to make an apple crisp or cobbler.

Ann gave me the recipe, along with lots and lots of apples from her tree, so I could try it out. This pie filling is so good! After making my first batch, I ate some of it just as it was and decided, in addition to pie filling, it would also be great as a warm topping for pancakes, french toast, yogurt (top vanilla or plain yogurt and some granola with it for a great breakfast or snack), and even as a topping for ice cream. It also reminds me of those fried apples at Cracker Barrel–so I think it could work great served as a fruity side dish!

An added bonus it that this apple pie filling smells so wonderful as it’s cooking, especially after the first few hours–the apples, cinnamon, and other spices will give your kitchen a wonderful autumn aroma!

ANN’S SLOW COOKER APPLE PIE FILLING by Ann W.

Makes one 9″ deep dish pie (or one 9″ square apple crisp or cobbler)

  • 2 cups hot water
  • 1/2 cup cornstarch
  • 2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 8 cups of peeled, cored, and sliced apples

In slow cooker, put 2 cups of hot water and whisk in 1/2 cup of cornstarch; whisk together until there are no lumps.

Add in the sugar, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract. Whisk all ingredients together; then add the sliced apples, mixing everything together.

Cook on low for 4 hours, stirring occasionally, then cool completely. After mixture cools, put in a gallon freezer bag and store in the freezer. Just take out when needed, thaw, and pour into a 9″ deep dish pie shell and bake!

Follow baking instructions from your favorite pie recipe, or if you don’t have one, you can bake at 375˚F for 50 to 60 minutes, until crust is golden brown and filling is bubbly. If it looks like there’s too much filling for the size of your pan, just use what you need–you can always save the rest of the filling to use as a topping.

This is the first time I’ve made my own apple pie filling, so I feel like I’ve really accomplished something!:) Have you ever made it?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty SundayInspire Me Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Whimsy Wednesday, Create It Thursday, Inspiration Thursday, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Feathered Nest Friday, Fabulous Foodie Fridays.

Ginger-Pear Muffins with Crumb Topping @ NancyCreative.com

Ginger-Pear Muffins with Crumb Topping

Ginger-Pear Muffins with Crumb Topping @ NancyCreative.com

Now that it feels like autumn is in the air, I thought I’d make some muffins with one of my favorite autumn fruits–fresh pears! A friend and I did some pear-picking, and I picked enough to make these muffins. If you like moist muffins filled with lots of small chunks of fresh fruit and topped with a sweet crumb topping, then these muffins are for you! The mild gingery flavor is just right and goes so well with the pears.

These muffins taste great warm or cooled. Great for an autumn breakfast or brunch. Or snack or dessert…let’s just say they are great anytime you want a good, moist, sweet muffin. With a nice hot cup of coffee or tea!

GINGER-PEAR MUFFINS WITH CRUMB TOPPING by NancyC

Makes about 15 regular-size muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup light olive oil
  • 1/3 cup plain or vanilla Greek yogurt
  • 2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 cups finely chopped pears, peeled or unpeeled  (about 2 large or 3 medium pears)

FOR CRUMB TOPPING:

  • 1/3 cup all-purpose unbleached flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground ginger
  • 2 1/2 Tablespoons cold butter, cut into chunks

Preheat oven to 350˚F. Line a muffin pan with 12 paper liners; set aside.

Make the Crumb Topping: mix flour, light brown sugar, and ground ginger in a medium-size bowl. Cut in cold butter with a pastry blender until mixture becomes crumbly; set aside.

In large bowl, blend flour, sugar, baking soda, ginger, and salt; set aside.

In medium-size bowl, mix egg, olive oil, Greek yogurt, milk, and vanilla. Add this mixture to the flour mixture, stirring just until moistened. Fold in the chopped pears, blending evenly into the batter.

Fill lined muffin cups 2/3 full. Sprinkle crumb topping over the muffins, then bake at 350˚F for 19-20 minutes or until toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.

I over-filled some of my muffin cups a little with batter, closer to 3/4 full, and when you do that, the batter will overflow a little onto your muffin pan around the edges. Which isn’t a big deal if you’re using a non-stick pan–they still come out pretty easily. But if you’re using a regular pan, you’ll want to make sure you just fill the muffin cups 2/3 full of batter.

Do you like pears and baking with pears? What’s your favorite pear recipe?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Handmade Tuesdays, Tasty Tuesday, Wordless Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Full Plate Thursday, Inspiration Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Feathered Nest Friday, Fabulous Foodie Friday.

BlackberryHoneyLemonade@NancyCreative.com

Blackberry Honey Lemonade

BlackberryHoneyLemonade@NancyCreative.com

Drinking lemonade in the summertime is always a treat, and it’s always a nice change of pace to try different lemonade flavors. I’ve made Strawberry Lemonade and Raspberry Lemonade before, so I thought I’d try making some Blackberry Lemonade. And I wanted to sweeten it with honey instead of sugar to make it a little healthier. I really like the way this tastes! It has a rich fruity flavor from the blackberries, but it’s very lemony, too. This is the perfect thing to drink on a hot summer day, as you’re sitting in a nice shady area outside…with your feet propped up…maybe even reading a good book!

BLACKBERRY HONEY LEMONADE by NancyC

Makes about 4-6 servings

  • 1 1/2 cups fresh blackberries
  • 4 cups cold water, divided
  • 2/3 cup honey
  • 3/4 cup lemon juice (or use 1 cup, if you want it really lemony)
  • 2 lemons, sliced (use some for stirring into lemonade and some for garnish)

In a blender, add berries and 1 cup of the water and blend about 1 to 2 minutes, until berries are pureed. Strain the juicy part of the mixture into a small bowl with a wire mesh strainer, discarding the solids and seeds.

Heat a second cup of water with the honey in a small saucepan (or microwave in a microwave-safe container), bringing it to a boil; remove from heat and stir mixture until honey is dissolved in the water.

In a large pitcher (about an 8-cup size), pour remaining 2 cups of water, along with the lemon juice, the honey/water mixture, and the juicy blackberry mixture; stir everything well.

Refrigerate mixture until chilled. When ready to serve, add lemon slices to pitcher (save slices as a garnish for the serving glasses) and stir mixture to ensure all ingredients are well-blended. Serve over ice and garnish each glass with a lemon slice.

Of course there’s always good ol’ Fresh-Squeezed Lemonade, too…I like them all! Do you have a favorite lemonade recipe?

Linked to Inspiration Thursday, Create It ThursdayFabulous Foodie Fridays, Full Plate Thursday.

SummerFruitSalad@NancyCreative.com

Summer Fruit Salad

SummerFruitSalad@NancyCreative.com

One of the things I love best about summer is all the fresh fruit of the season, especially berries of all kinds. And this is a great fruit salad to make in the summertime because it has blackberries, raspberries, and blueberries…mixed in with lots of other delicious, colorful fruit! Berry season is pretty much over where I live, but the berries are still available at the grocery store. Some of you may still be at the tail end of berry season–lucky you!

This salad also has some canned pineapple chunks and it’s sweetened with the pineapple juice from the can. So there’s no extra sugar, and I think the sweetness is just right. I love all the colors in this salad–it’s so bright and summery–and I wanted to post it before summer comes to an end!

SUMMER FRUIT SALAD by NancyC

Makes 10 servings

  • 1 (20-ounce) can pineapple chunks in juice (not syrup), undrained
  • 1 (11-ounce) can mandarin oranges, drained
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries (you can use 2 cups blueberries if you don’t have blackberries)
  • 1 cup fresh raspberries
  • 1 cup sliced or halved fresh strawberries  (you can use 2 cups fresh strawberries if you don’t have raspberries)
  • 3 kiwi fruit, peeled and sliced
  • 1 cup halved seedless red grapes
  • 2 medium size bananas, sliced

Combine all ingredients in large bowl, tossing to coat all the fruit with the pineapple juice. Serve immediately.

If you need to make this ahead of time, combine the pineapple, mandarin oranges, strawberries, kiwi fruit, and grapes, and refrigerate. When it’s close to serving time, add the berries and bananas; gently toss all the fruit and serve.

Note: If you’re using blackberries in this salad, don’t use an enamelware bowl to serve it in–I found from past experience that blackberries can stain enamelware! 

There’s still about three weeks of summer left, but we’ve already had some fall-like days. I’m always sad to see summer end, since it’s my favorite season. Is it still feeling like summer where you live?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Inspire Me Monday, Show and Share, Full Plate Thursday.

Blackberry Crumb Coffee Cake II @ NancyCreative.com

Blackberry Crumb Coffee Cake

Blackberry Crumb Coffee Cake@NancyCreative.com

Crumb-topped coffee cakes are my favorite kind. That’s why I wanted to try this recipe–it’s actually a blueberry coffee cake recipe, but I substituted the blackberries I had recently picked. I doubled the original recipe so I could make it in a 9 x 13″ pan, but when it came to the topping, I doubled it twice because the original topping amounts seemed a little small. I’m glad I did that, because the topping ended up being just right–not too heavy and not too light.

The top of this crumble-covered coffee cake is a little bumpy, just so you know what to expect, and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter. It’s great for a summer breakfast or brunch and a great way to use your blackberries!

BLACKBERRY CRUMB COFFEE CAKE by NancyC, adapted from Taste of Home

Makes a 9 x 13″ pan

  • 1/2 cup (1 stick) butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 2 1/4 cups all-purpose unbleached flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Half & Half (light cream)
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries (or you can substitute blueberries)
  • 6 ounces of cream cheese, cut into small cubes (measure from an 8-ounce block, or use two 3-0unce packages)

For the Crumb Topping:

  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 4 Tablespoons butter, chilled and cut into small pieces

Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.

In medium size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.

In another medium size bowl, toss blackberries with remaining 1/4 cup of flour. Stir the blackberries and cubes of cream cheese into batter (batter will be thick). Spoon batter into prepared 9 x 13″ baking pan.

For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares and serve.

Note: If using frozen blackberries (or blueberries), use without thawing to avoid discoloring the batter.

Blackberry Crumb Coffee Cake II @ NancyCreative.com

Fresh blackberries taste great in so many things! I still have a few more blackberry recipes I’ll be posting soon! Have you tried any good blackberry recipes this summer?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Inspire Me Monday, Making Memories Monday, Merry Monday, Show and Share, Anti-Procrastination Tuesday, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up  Wednesday, Inspiration Thursday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Treasure Hunt Thursday, Share Your Style, Fabulous Foodie Fridays, Feathered Nest Friday.

BlackberryCrumbBars@NancyCreative.com

Blackberry Crumb Bars

BlackberryCrumbBars@NancyCreative.com

All I can say is, whoever invented crumb bars was a genius. The buttery crumb topping…the fruit filling…they’re just hard to resist, especially when you make them with fresh summer fruit! I had the chance to pick some fresh wild blackberries growing right by Linn and Gayla’s home recently and I knew I was going to want to try making some crumb bars. I had made some Raspberry Jam Oat Crumble Bars last year, which have a tasty, oaty crust and crumble topping. So this year, since I had picked quite a few of those lovely blackberries, I had enough to make these crumb bars, plus a few other recipes I’ll be posting later.

If you like blackberries, you must try these! The crust and crumbly topping is rich and buttery, and the fresh blackberries, mixed with some blackberry jam, make a wonderful rich, fruity filling.

BLACKBERRY CRUMB BARS by NancyC, adapted from Allrecipes.com

Makes a 9 x 13″ pan

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 1 large egg

For the filling:

  • 1/4 cup granulated sugar
  • 3 teaspoons cornstarch
  • 3 cups fresh blackberries
  • 1 cup blackberry jam

Preheat oven to 375˚F. Grease a 9 x 13″ pan or line with parchment paper.

In a medium bowl, blend 1 cup sugar, baking powder, and flour. Mix in cinnamon and salt. Using a fork or pastry cutter, blend in the small pieces of butter and then add in the egg, blending everything well. Dough will be crumbly. Pat half of dough into prepared pan.

In another medium bowl, blend 1/4 cup sugar and the cornstarch. Gently mix in the blackberries and jam. Gently spread the mixture over the dough (don’t let this berry filling mixture touch the pan edges, to avoid burning).

Crumble the remaining half of the dough over the berry filling layer.

Bake at 375˚F for 35 minutes, or until top is slightly brown.

Cool completely, then cut into bars and serve.

BlackberryCrumbBarsII@NancyCreative.com

Yes, you’ll want to cut these into bars instead of the big square that I cut for the photo, because they’re pretty rich! Unless you’re really hungry…then cut yourself a big square and add a scoop of vanilla ice cream on top while you’re at it!

Are you a fan of crumb bars like I am?

linkparty1

Linked to Fiesta Friday, Weekend Potluck, Saturday SoireeSimply Sundays, Inspire Me Monday, Nifty Thrifty Sunday, Sunday Features, Making Memories Monday, Show and Share, Anti-Procrastination Tuesday, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesday, Wake Up Wednesday, Whimsy Wednesday, Full Plate Thursday, Thursday Favoriite ThingsShowcase Your Talent Thursday, Treasure Hunt Thursday, Create It Thursday, Living With Style, Share Your Style, Inspiration Thursday, Fabulous Foodie Fridays, Feathered Nest Friday.

StrawberryMangoSlush@NancyCreative.com

Strawberry-Mango Slush

StrawberryMangoSlush@NancyCreative.com After many days of rain, we’re finally getting some sunshine! Which also means it will be hot and humid again. And that kind of weather calls for something to drink that’s nice and cool, like this Strawberry-Mango Slush. It’s a great summer beverage made with two of my favorite fruits. I really like mango–it’s so good for you and so tasty, too! And it tastes really good blended with strawberries. You can whip this up in your blender in no time when you’re wanting to drink something to help you keep cool!

STRAWBERRY-MANGO SLUSH by NancyC Makes about 24 ounces, or two 12-ounce servings

  • 1/2 cup seltzer water or sparkling mineral water
  • 1 1/2 to 2 cups crushed ice
  • 1 1/4 cups sliced fresh strawberries
  • 1 cup peeled and chopped mango
  • 2 Tablespoons lime juice
  • 1 to 2 Tablespoons honey

Combine all ingredients in a high-speed blender; cover and process until everything is well blended. Pour into chilled glasses and serve immediately.

A slush like this really tastes great when the weather is hot. What kind of cool refreshments have you been making this summer?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Me Wednesday, Wake Up Wednesday, Full Plate Thursday.

Watermelon Peach Salsa@NancyCreative.com

Watermelon-Peach Salsa

Watermelon Peach Salsa@NancyCreative.com

I enjoy trying different fruity salsa flavors in the summer months. So far I’ve made Peach Cucumber Salsa, Mango-Jalapeno Salsa,  Zesty Watermelon Salsa, Blueberry Salsa, and Savory Strawberry Salsa. I recently found a new one to try at MyRecipes.com. This summery salsa combines watermelon, peaches, basil, and chives, flavored with some lime juice and hot pepper jelly. The pepper jelly makes this quite spicy, so if you don’t like spicy, you could try substituting a peach jelly or jam. The original recipe says to serve the salsa in cups over baby heirloom tomatoes, kind of like a fruit salad, but you can also serve it in a bowl with tortilla chips for more of a snack–just omit the tomato portion of the recipe. Or you can mix the tomatoes right in with the rest of the salsa ingredients. I like it both ways–with or without the tomatoes–so you may want to try both ways, too.

WATERMELON-PEACH SALSA by NancyC, slightly adapted from MyRecipes.comMakes 6 servingsFor the salsa:

  • 1/2 cup hot pepper or red pepper jelly (if you don’t like spicy, use a peach jelly or jam)
  • 1/4 cup lime juice, fresh or bottled
  • Optional: 1 Tablespoon lime zest
  • 2 cups seeded and diced watermelon
  • 1 1/2 cups peeled and diced fresh peaches (I used a combination of yellow and white peaches)
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • Fresh basil sprigs, for garnish

For the tomatoes:

  • 3 cups cherry, grape, or baby heirloom tomatoes, halved
  • Salt and pepper, to taste

In a large bowl, whisk together pepper jelly, lime juice, and lime zest (if using); stir in watermelon, peaches, basil, and chives. Season halved tomatoes with salt and pepper to taste, then spoon into cups. Top tomatoes with the salsa mixture and garnish with basil sprigs. Note: if you serve the salsa with tortilla chips, you can omit the tomatoes and serve the salsa in a bowl (you can also mix in the tomatoes with the rest of the salsa ingredients and serve in a bowl that way, too).

Fruit salsa is great for summer snacks! Have you made any fruit salsa this summer?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Inspiration Thursday, Full Plate Thursday, Let’s Get Real Friday.