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Apple Berry Salsa

2   medium Granny Smith apples
1   pint strawberries, diced (about 1 1/2 cups)
2   kiwi, peeled and diced
1   small orange
2   tablespoons packed brown sugar
2   tablespoons apple jelly or apricot jam
   Baked Cinnamon Chips
  1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.
  2. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
  3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb)

Cook's Tips: The Apple Peeler/Corer/Slicer works best with fresh, firm, uniformly shaped apples and potatoes.

Mashed potatoes are done in a flash when you slice the potatoes using the Apple Peeler/Corer/Slicer before cooking them. For a more rustic and nutritional dish, scrub potatoes thoroughly before slicing them, leaving the peels on.