I would like to interrupt your regularly scheduled programming (aka. mindful eating talk) and present to you today’s surprisingly delicious recipe, Blueberry & Peach Salsa. As happy as I am to bring you today’s post, I am a  little bummed that this is the last of the blueberry-featured recipes this month.

I have had mango salsa before, and I can say that I’m not really a fan. So I was a little skeptical about trying this fruit salsa. My goodness, am I glad I tried it out! It is so tasty, and such a refreshing side to any meal. I paired it with some enchiladas, and it was nice to have a mildly fruity salsa to balance out the salty heat of our main dish.

I served the salsa with some homemade baked cinnamon chips. So easy and delicious.

I know the kids are back to school and all that, but maybe, just maybe, you’ll be able to squeeze out one more BBQ or get-together for the summer. Bring this! Don’t be scared of it. It’s so simple and a perfect way to keep your hold onto summer before the leaves start falling off the trees.

Blueberry & Peach Salsa

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Ingredients

1 1/4 cups fresh blueberries
1 peach, diced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 cup diced red bell pepper
1/2 teaspoon maple syrup
1/4 teaspoon salt

Directions

Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.)

Peaches should be in small bite-size cubes. Combine berries and peach in a medium-sized bowl with remaining ingredients.

Mix well, cover, and refrigerate until ready to serve.

 What’s your final Summer-like recipe this year?

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