This delicious fruit salsa pairs fresh pineapple, blueberries and cranberries! A great topping on fish, chicken or pork or served as a dip with chips.
Boil fresh cranberries in water for 30 minutes, drain.
Wash and dice remaining fruit.
Chiffonade fresh mint leaves.
Mix all ingredients in a bowl.
Refrigerate for 1 hour prior to serving.
Serve over fish, chicken, pork or with chips.
Store for 2-3 days in fridge, as needed.
Recipe developed and shared by Chef Dane Lee with Chef Dane Catering.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Boil fresh cranberries in water for 30 minutes, drain.
Wash and dice remaining fruit.
Chiffonade fresh mint leaves.
Mix all ingredients in a bowl.
Refrigerate for 1 hour prior to serving.
Serve over fish, chicken, pork or with chips.
Store for 2-3 days in fridge, as needed.