Prep 5 mins
Cook 15 mins
A variation of a recipe found on another site. The original had apples but I substituted blueberries. ZWT 3: U.S. for all three kinds of berries
- 2 kiwi, peeled and diced
- 8 ounces raspberries
- 16 ounces strawberries, diced
- 8 ounces blueberries
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor (I used blackberry)
- In a large bowl, combine fruit with sugars and preserves.
- Allow to chill for at least 15 minutes before serving.
- Serve with cinnamon sugar tortilla or pita chips (homemade or store-bought).
Was looking for something new to make with my joyous bounty of berries when I came on this recipe in the Game Room. In less than 5 minutes, it was chilling and it was hard to wait 15 minutes before enjoying with home baked cinnamon tortilla chips. I used Splenda for the white sugar and a sugar-free strawberry-rhubarb spread for the preserves. Yummy, yummy, yummy!
We love this! I think it would be great on ice cream, pancakes and a lot more. I used blackberry preserves and served it with cinnamon pita chips. It really was a great snack for my kids after school. I already know of two events that i will be making this for! Thanks Lucid!
I used this as a relish with dinner rather than as a spread or dip. I also substituted blackberries for the blueberries, because the blueberries they have at the grocery store right now are pretty sour. However, I compensated by using blueberry jam as the preserves. Loved it!