Tropical Blueberry, Pineapple and Jalapeño Salad
A fiery-spirited blueberry, pineapple and jalapeño salad tossed with rum and grated lime peel.
2 pounds blueberries, fresh or frozen (partially thawed)
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
- Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.
- 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.