Apple Berry Salsa and Fruit Kabobs

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Discussion Overview

This thread centers around the preparation of Apple Berry Salsa and Fruit Kabobs, with participants sharing their experiences and seeking advice on recipe execution, particularly regarding the handling of apples and the overall preparation process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, mentions that Apple Berry Salsa is a family favorite and plans to use it for shows to simplify their workload.
  • Another participant shares their excitement for the salsa recipe, indicating they frequently discuss it and are looking for something different for July.
  • One participant asks about the shelf life of the salsa once mixed, specifically concerning the browning of apples and the effectiveness of orange juice in preserving freshness.
  • Another participant responds that the salsa will keep fine but may become more liquid overnight, suggesting pouring off excess if necessary.
  • Several users discuss the ideal size for chopping apples, with one participant suggesting using a food chopper to achieve smaller pieces, while another warns that grating the apples may result in a mushy texture.
  • One participant describes their method of preparing apples using various tools, emphasizing the importance of size for the recipe's texture.
  • Another participant shares their experience using a salad chopper for the recipe, highlighting its effectiveness in chopping apples and strawberries.

Areas of Agreement / Disagreement

Participants generally agree on the importance of apple size for the recipe and the effectiveness of orange juice in preventing browning, though there are varying opinions on the best chopping methods.

Contextual Notes

Participants are sharing personal experiences and techniques related to the preparation of a specific recipe, with a focus on practical advice for handling ingredients.

Who May Find This Useful

Consultants looking for tips on preparing Apple Berry Salsa and those interested in sharing or learning about recipe execution techniques may find this discussion beneficial.

lockhartkitchen
lockhartkitchen
Messages
2,154
I'm only doing one recipe in the month of July. This is one of my favorites from All The Best. I have 3 shows some weeks and thought this would make things easier for me. It's my family favorite.
 
Thanks! That's a great idea. I am doing the microcake in the SB or strawberry spinach salad in June - I did the trifle throughout May - and one person requested the Cheese Torta in the catalog. I was looking for something different for July and I LOVE that salsa recipe - I talk about it all the time!
 
Funny you should bring it up - I just hopped on my PC to ask a fwe questions about this recipe! I was wondering how well it keeps once it is all mixed up, with the apples added. I am making it for my open house tomorrow, and was wondering if the apples will brown if I add them tonight (the rest of it is all mixed up). I'm guessing that the OJ will keep it pretty fresh, is that right?

Next question - how finely do you chop the apples? I don't have the A/P/C/S, so I was thinking of wdging them and then either chopping them by hand or using the food chopper. The other thought I had was to grate the apples - would that make it too fine and mushy? I'm having a hard time envisioning the texture, especially as a "salsa" to use as a dip...

I hope someone can help me!

Thanks!
 
bumping for help!!
 
Annabel...

It will keep fine! It may get a little more liquid on it overnight, but it's not a big deal. If there's too much, just pour some of it off.

As for the apples, I would use your food chopper and chop them into smaller pieces (pea sized or a bit larger). Grating WOULD make it too fine. Cut your kiwis and strawberries a bit larger than the apples, or else they will turn to mush.....
 
BTW- yes, the OJ keeps the apples from turning brown and nasty! You are right!
 
The apple pieces do need to be really small (in all 3 dimensions). You could use the Veg peeler, Corer, Mandoline and Food Chopper to do the work, if you don't have the APCS. I usually run the apples through the APCS and then the food chopper so that the pieces are a little bigger than a clove or so. You can do the same thing by peeling (veg peeler), and coring (the corer), then slicing with the mandoline and running the slices through the chopper (food chopper or salad choppers). This is such a delicious recipe!
 
Hmmm, if only I had the corer!! Or the wedger... Unfortunately I only have an OXO wedger (which is cracked!! I guess I could show how it is not that great :) JK - I hate negative advertising).

I will have to at least borrow my neighbours PC peeler, and then quarter and core with my utility knife, then use the mandoline to slice and the food chopper to chop.

Wow, all of a sudden, this is starting to seem like a lot of work!!

Thanks ladies for all of your help,

Annabel
 
The salad chopper works really well for this recipe. I just made it this last week at a show and after peeling and coring the apple, we threw them in the bowl and used the salad chopper to chop them up. Also used the chopper on the strawberries.
 
Salad chopper what a great idea!!!!!!!!!!!!!!!!!!!!!
 

Frequently Asked Questions

What ingredients are needed to make Apple Berry Salsa?

To make Apple Berry Salsa, you will need diced apples, mixed berries (such as strawberries, blueberries, and raspberries), lime juice, honey, and fresh mint. You can also add a pinch of salt for flavor enhancement.

How do I prepare the Apple Berry Salsa?

To prepare the Apple Berry Salsa, combine the diced apples and mixed berries in a bowl. Drizzle with lime juice and honey, then gently toss the mixture to combine. Finally, chop and add fresh mint for added flavor, and serve immediately or chill in the refrigerator for a short time.

What fruits work best for the Fruit Kabobs?

For Fruit Kabobs, you can use a variety of fruits such as strawberries, pineapple, grapes, melon, and kiwi. Choose fruits that are firm and can hold up well on skewers. Feel free to mix and match according to your preference!

Can I make Apple Berry Salsa ahead of time?

Yes, you can make Apple Berry Salsa ahead of time, but it's best to prepare it no more than a few hours in advance. The apples may brown slightly, so consider adding a bit more lime juice to help preserve their color. Store it in an airtight container in the refrigerator until ready to serve.

What are some serving suggestions for Apple Berry Salsa and Fruit Kabobs?

Apple Berry Salsa can be served as a refreshing dip with tortilla chips, or as a topping for grilled meats and fish. Fruit Kabobs are great for parties and can be served as a healthy snack or dessert. You can also drizzle them with yogurt or chocolate sauce for an extra treat!

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