Raspberry Salsa
Published: 09/09/2009 by Washington State Red Raspberry Commission
Makes about 6 cups or 8 to 10 servingsMakes about 6 cups or 8 to 10 servings
2 cups diced peeled jicama
1 Pink Lady or other tart-sweet apple, cored and diced
1 medium jalapeno pepper, seeded and finely chopped
3 green onions, sliced
1/3 cup raspberry vinegar
1 tablespoon grated fresh ginger
1 12-ounce) bag IQF Washington raspberries
In large bowl toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.
Nutrition Information per serving: calories 40, fat 0.10g, saturated fat 0.01g, % calories from fat 2%, protein .8g, carbohydrates 9.7g, cholesterol 0mg, sodium 2.5mg, fiber 2.76g.
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