Holiday Fruit Salsa Recipes for Festive Appetizers

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Fruit salsa is one of my favorite holiday appetizers. Though it feels summery, it’s a bright, vibrant option that stands out from the usual chips and salsa and always gets compliments at parties.

This version is waistline-friendly — I add a tablespoon of sugar, but it’s optional. You can skip the sugar entirely or swap in a different sweetener to taste.

The fruity ingredients:

Chopped apple plays the role the onion usually does in savory salsas.

The apple adds a crisp, tart crunch that balances the softer berries and kiwi.

I combine the remaining ingredients with a spoon until everything is evenly coated.

I like orange marmalade because it gives an orange note without adding extra liquid like orange juice would. Use any preserves, jam, or jelly you prefer — blueberry or apricot would also work well. Make it your own.

This is a sweet, slightly healthy treat that guests often mistake for dessert.

I love serving it with cinnamon-sugar pita chips for a dessert-like pairing, or with a salted chip such as a blue corn tortilla chip for a salt-and-sweet contrast.

Pomegranate seeds would be a great seasonal addition for extra crunch and color — feel free to try them.

Fruit Salsa

1 large apple, cut into larger chunks

8 oz strawberries, chopped

1 pint raspberries

2 kiwis, sliced

1 tablespoon orange marmalade (or other preserves)

1/2 tablespoon granulated sugar (optional)

1/2 tablespoon brown sugar (optional)

An assortment of chips: cinnamon-sugar pita chips and salted tortilla chips

Place the apple in a food processor and pulse until it forms small to medium chunks. Transfer the chopped apple to a large bowl. Add the strawberries, raspberries and kiwi to the food processor and pulse until combined but not completely puréed — you want some texture. Fold the berry-kiwi mixture into the apples. Add the marmalade and sugars, stirring until everything is evenly mixed. Adjust sweetness to taste.