I love fresh produce in the summer. I live in a town where we have cold weather from October until April so our fresh produce season is pretty small. The farmer’s markets basically last from memorial Day until the end of September and if we are lucky possibly a few weeks in October. That means all summer long I try to buy as many fresh fruits and vegetables as possible from the local farmers. We also have a CSA so that gets us fresh produce from local farms 18 weeks in the summer.
This week berries seemed to be in season. I found them both at the farmer’s market and at the grocery store. I bought several containers of berries and then wondered what I could make with them that would help us eat them before they went bad. I thought back to a delicious fruit salsa I had made several summers ago. It’s one of those simple recipes that tastes amazing. I wanted to do a version of that but I only wanted to use berries.
Of course my recipes are never that simple. After I chopped all the berries and put them in a container I wanted to make a sauce or drizzle for them. Immediately my mind went to mojitos. I thought a fresh mojito drizzle on top of the berry salsa would be perfect as I really enjoy lime with berries. I ran out into the yard to pick some fresh mint from my herb garden and then check the refrigerator for limes. I had everything I needed and got to work.
Of course once the salsa was done I had a problem. I wasn’t sure what to serve with the fruit salsa. I wanted a sweet chip that would pair nicely with the sweet berries and tart mojito sauce. I found a bag of Gluten Free Toufayan Salted Caramel Pita Chips in my cupboard and quickly put them in a bowl. I tried a pita chip with the salsa on it and it was magical. The sweet, caramel chip was delightful with the sweet and tart berry salsa. Plus I loved that the pita chips were gluten free because that meant I could take them to work and share with my co-workers.
Since I wanted to take the Toufayan Gluten Free Salted Caramel Pita Chips to work with me I quickly packed them back up in the back and sealed it. That meant I needed to find some other type of chip to dip in the salsa for my husband and I. After checking the cupboards I was stumped. Luckily when I looked in the refrigerator I found a package of Toufayan Classic Plain Wraps. I turned on the oven, used a pizza cutter to cut two of the wraps into triangles, and placed them on a baking sheet. I spritzed them with baking spray, sprinkled on a little cinnamon and sugar, and baked them in the oven. I had my own delicious cinnamon and sugar chips ready to dip in the Mojito Berry Salsa.
My husband liked the homemade cinnamon sugar chips best with the salsa but I liked the gluten free Salted Caramel Pita Chips best. Whichever one you like best, you are going to love this fresh mojito berry salsa in the summer. It makes a tasty and healthy snack to enjoy during the day or is a great appetizer for a BBQ or picnic!
- 1 c. strawberries, diced
- 1 c. blackberries, cut in half
- 1 c. blueberries
- 1 lime, juiced and zested
- 3 T. sugar
- 1 T. rum (optional)
- 4 fresh mint leaves, chopped
- 1 bag Toufayan Gluten Free Salted Caramel Pita Chips
- 2 Toufayan Plain Wraps
- cooking spray
- 4 T. sugar
- 2 t. cinnamon
- In a medium bowl combine the strawberries, blackberries, and blueberries. Set aside.
- In a small bowl combine the lime juice, lime zest, sugar, and rum. Mix well.
- Pour the lime mixture over top of the berries and mix well. Sprinkle with chopped mint. Serve with Salted Caramel Pita Chips.
- If you want to make your own cinnamon and sugar chips, preheat the oven to 350 degrees.
- Cut the Toufayan Wraps into 12 triangles using a pizza cutter. Place them on a baking sheet.
- Spray each triangle with cooking spray and sprinkle with the cinnamon and sugar.
- Bake for 5-7 minutes or until the chips are beginning to turn brown. Remove from oven and allow to cool 3-5 minutes or until the chips are crisp.
- Serve with the Mojito Berry Salsa.
This post is sponsored by Toufayan Bakeries but all opinions and photos are 100% my own.