Striking the right balance between proteins and complex carbohydrates is the key to a healthy diet. By "diet" we mean what you eat every day to stay healthy, not what you deprive yourself of for a few weeks in the hopes of seeing instant weight loss. And believe it or not, snacking is an inevitable part of a healthy diet.
There are certain times during the day when you may feel absolutely famished, and the first thing you should do is drink some water. Doing so will help you gauge whether you're really hungry. But you should also have good-for-you snacks on hand so when the midmorning or 3 p.m. slump hit, you'll stand a greater chance of not hoovering all the chocolate in the office's snack stash.
Here are 17 mouthwatering fruit salsa recipes that will satisfy your cravings without expanding your waistline. Consuming the recommended daily intake of fruits and vegetables has never tasted so good.
The Suburban Soapbox decided to put a blueberry surplus to good use: a salsa where blueberries could really be the stars of the show. The grilled corn adds smoky, charred goodness that balances the blueberries brilliantly, and a little jalapeño, a little bit of lime, some red onion and chopped cilantro round the salsa out. Dig in with some tortilla chips or top a piece of grilled chicken with it.
Melissa's featured this gorgeous salsa by Chef Tom Fraker. We couldn't resist lychees — the perfect ingredient for this refreshing salsa. If you want spicier results, use habanero chilies.
What's Megan Making concocted this bright, colorful salsa that you can serve with cinnamon sugar pita chips. It's the perfect snack to graze on — in fact, it almost feels like you're indulging in some decadent dessert. You can't go wrong with apples, strawberries, kiwis and mango.
Speaking of cinnamon chips, this salsa by Garnish with Lemon is a great way to use up your fresh fruit before it spoils. It's also perfect for those warm summer evenings when the sweet tooth hits and no one wants (or should have) a heavy dessert.
Skinny Mom says this salsa tastes as good as it looks. We don't doubt it, either! The basil, cucumber and rhubarb give it that fresh-from-the-garden taste and the mango adds the right amount of sweetness. Serve with chips, seafood, salads, tacos or make it a topper on your chicken or grilled tofo steak. Forget heavy sauces and creams, because at less than 30 calories per 1/4 cup, this is the ultimate addition to your meals.
Well Plated by Erin played with flavors and textures for fantastic results: cherries bursting with sweetness, lime and jalapeño combine to create a chunky, fruity and fresh salsa. Do yourself a favor though and get a cherry pitter to make this one!
Mama Likes to Cook got her hands on some dragon fruit. Look at that gorgeous salsa. Look at it. If you can get your hands on this delightful tropical fruit, then please make this salsa. And invite us over. We'll bring the tortilla chips.
Tastes Lovely has tried making fruit salsas in the past using pineapple, but always the results tended to be too watery and runny. But what if instead of pineapple, she used less “watery” fruit like mango and papaya? This is another salsa recipe that you can tuck into with some tortilla chips or add to some fish tacos.
Noshing with the Nolands combines pomegranate arils with chopped cantaloupe for the perfect balance of tart and sweet. Once again, this makes a fantastic appetizer, snack or topping for some grilled fish or chicken.
In Erika's Kitchen explains that loquats grow prolifically in southern California on large trees with dark-green glossy leaves. They taste like plums crossed with roses. Unfortunately, they don't travel well, but if you're lucky enough to get your hands on some then make this amazing salsa! The formula is simple: fruit, onions, cilantro, lime and salt. Since loquats are sweet and tangy, this salsa matches perfectly with grilled meat, chicken or tofu.
Foodie with Family says that pineapple relish or salsa by itself is a delicious thing, but when it's grilled it really takes the recipe to the next level of yum. If you can't be bothered with peeling a fresh pineapple, you can substitute with canned pineapple rings in juice. Just be sure they are packed in juice rather than light or heavy syrup. Vidalia onions are ideal for this relish, but if you can’t find them, you can substitute another good sweet onion. As for the jalapeños, be sure to use fresh ones. They lend a crisp texture and fruitiness that you simply cannot get from canned peppers.
Treehugger featured this recipe by Jerry James Stone of Cooking Stoned fame. His kiwifruit salsa is tangy, spicy and so yummy.
Maria Ushakova whips up a very easy-to-make peach salsa. The secret to its kick is ginger. If you can't find fully ripe peaches, just keep them on your counter, away from direct sunlight, Ushakova says, and they will ripen very quickly. Once they do ripen, however, pop them in the fridge pronto because they go bad really fast.
Sweet and Saucy admits feeling a bit hesitant about adding garlic to watermelon, but this combination of ingredients really works. You get sweetness from the watermelon and the mango, tartness from the apple and the lime juice and savory goodness from the onion, jalapeño and garlic.
The Café Sucre Farine made this light, lean and super healthy salsa that you can enjoy with tortilla or pita chips or as a topping for bruschetta. Slice a baguette fairly thin, brush it with olive oil and bake at 325 degrees Fahrenheit until golden and crisp. After cooling, spread it with a bit of cream cheese or goat cheese and top with a spoonful of this colorful, delicious salsa. Yes, please.
Pinch of Yum cautions that you need to use ripe, sweet, juicy nectarines for this salsa recipe to work. If you end up with a not-so-juicy one, Pinch of Yum recommends adding sugar and letting the fruit sit a few moments. Give a try!
After a couple of attempts and some experimentation, Le Crème de la Crumb found the perfect balance of sweet, savory and spicy. Frankly this salsa is so hearty it can easily be lunch rather than your 3 p.m. snack!