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Description

The combination of jalapeno pepper and cool mint turn fresh berries and stone fruit into a tangy-sweet summer salad you won’t forget. If you’re short on time, feel free to use 1/2 cup pre-made raspberry jam instead of making your own.

Jam
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1/2 Cup sugar
  • Zest of half a medium lemon
  • Juice of half a medium lemon
  • 1/8 Tsp. salt
Salad
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 2 medium peaches
  • 2 medium plums
  • 1 medium jalapeño pepper
  • 1 Tbsp. sugar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh mint, chopped
Jam
  1. PLACE 1 package raspberries into a small saucepan.
  2. ADD 1/2 cup sugar.
  3. ADD zest of half a medium lemon.
  4. ADD juice of half a medium lemon.
  5. ADD 1/8 teaspoon salt.
  6. STIR to combine.
  7. BRING to a boil over high heat.
  8. REDUCE heat to medium and SIMMER about 35 minutes until thickened and reduced by half and STIR more frequently toward end of cook time to prevent burning on bottom.
  9. ALLOW jam to cool to room temperature before using.
Salad
  1. HULL 1 package strawberries.
  2. SLICE smaller strawberries in quarters and SLICE larger strawberries in sixths and PLACE strawberry slices into a large bowl.
  3. ADD 2 packages blueberries and ADD 1 package raspberries and ADD 1 package blackberries.
  4. PIT and SLICE 2 medium peaches and ADD peach slices to bowl.
  5. PIT and SLICE 2 medium plums and ADD plum slices to bowl.
  6. SEED and CHOP 1 medium jalapeno pepper and ADD to bowl to taste depending on your preference for heat.
  7. SPRINKLE 1 tablespoon sugar over mixture and TOSS gently to combine.
  8. SET ASIDE berry mixture.
  9. ADD 3 tablespoons fresh lime juice to cooled jam.
  10. ADD 2 tablespoons fresh mint to cooled jam.
  11. STIR until smooth.
  12. POUR jam mixture over berry mixture and TOSS gently to combine.
  13. LET STAND at room temperature 20 minutes before serving.
Helpful Tip
  1. You can make the salad of time. Add the jam mixture 30 minutes before serving.
Calories 195
Total Fat .96 g
Saturated Fat .05 g
Cholesterol 0.00 mg
Sodium 6 mg
Total Carbohydrates 48.66 g
Dietary Fiber 7.45 g
Protein 3.80 g