A fiery-spirited blueberry, pineapple and jalapeño salad tossed with rum and grated lime peel.

Tropical Blueberry, Pineapple and Jalapeño Salad

2 pounds blueberries, fresh or (partially thawed) frozen
2 pounds pineapple, chunks fresh or canned
1/2 cup rum or 2 tablespoons rum extract
3 tablespoons chopped fresh jalapeño peppers
2 tablespoons grated lime peel
1/2 teaspoon hot pepper sauce

1. Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.
2. Serve on a bed of mixed salad greens, if desired.

Makes 12 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.