Hi! I’m Cindy from Intentionally Eat. I used to eat junk food and drink 2 liters of soda a day, but I’ve changed my ways, lost 125 pounds and now I’m all about healthy!
I’m here today to introduce you to my favorite, easy, throw together dish for parties –
Creamy Fruit Salsa
I love to make fruit salsa and take it to a get-together, cookout or 4th of July bash. It’s simple, quick, and I can utilize all of the “almost too ripe” fruit in my fruit basket. Recently, I decided to try something new and add cream cheese. Holy Moly! I don’t know why it took me so long to put the two together!
This creamy fruit salsa version is ah-mazing!
You can even color coordinate the salsa to match your event! Does that make me OCD? I don’t care, I call it Intentional eating! I intentionally made this creamy fruit salsa patriotic by using red, white, and blue fruits and vegetables, but you can make yours red and green for Christmas, all green for St. Paddy’s day, you get the gist. Use the fruits that are the colors that you are looking for, i.e. Fourth of July = blueberries, purple grapes, black plums, blackberries, strawberries, raspberries, apples, cherries, red peppers, etc.
Use what you have on hand and it will be delicious! You almost can’t go wrong, so get creative!
Here’s what I used:
Creamy Fruit Salsa Ingredients:
2 kiwi, peeled & diced
1 cup purple grapes, chopped
1 cup blueberries, chopped
1 orange, peeled & diced
1 cup cherries, pitted & chopped (I used frozen)
1 Anaheim pepper, diced (I’m a wimp, so use as hot as you want)
1 red bell pepper, diced
1/4 cup onion, chopped
2 Tbsp apricot jam (or any kind you like) 8 oz dairy free cream cheese (I used Tofutti)
Creamy Fruit Salsa Directions:
This is a great recipe if you like working on your knife skills! Chop, dice, and cut the fruit and veg. Toss it all together and mix in the 2 tbsp of jam. The jam will help hold it together and sweeten it a little.
If you prefer a runny salsa, then mix with 1 Tbsp of sugar instead of the jam. It will help the fruit to release their juices and also sweeten it.
Alternatively, if you are a dangerous knife wielding chef, then you can use your food processor. Remember, the more you process it, the finer it will be. If you like a chunky salsa, just pulse it a couple of times.
That’s it! Super easy and it will feed a crowd. I love mixing the spicy hot pepper (I know it’s an Anaheim), the sweet fruit, the tangy dairy-free cream cheese, and the salt from the tortilla chips. It covers all of your taste preferences, except bitter, but no one wants their salsa to be bitter anyway.