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U.S. Highbush Blueberry Council

Blueberry Pineapple Salsa for K - 12 Schools
Blueberry Pineapple Salsa

Ingredients

  • 6lb 5oz Blueberries, fresh
  • 3/4 No. 10 can Pineapple tidbits, canned and drained
  • 2 medium Jalapeno pepper, fresh, seeds and membrane removed, minced
  • 1 1/2 cup Lime juice, fresh or bottled
  • 1/4 cup Lime zest
  • 1 cup Cilantro, finely chopped
  • 2 cups Onion, red, fresh diced

Instructions

For easy school foodservice printing, download this recipe as a PDF.

  1. Combine blueberries, pineapple, jalapeno, lime juice, lime zest, cilantro and red onion in a large bowl. Season with additional lime juice if desired.
  2. Stir gently to combine ingredients. Spread into 2 shallow pans (12″ x 20″ x 2.5″) to a product depth of 2″ or less.
  3. Portion with a No. 8 (1/2 cup) scoop for a 3/8 cup serving.
  4. CCP: Keep at or below 40⁰ F.

Number of servings (yield): 50

Nutrition

Per serving:

61 Calories

.02 g Saturated Fat

.36 mg Iron

.7 g Protein

0 mg Cholesterol

12.6 mg Calcium

15.7 g Carbohydrates

80 mg Vitamin A

1.6 mg Sodium

.26 g Total Fat

12.4 mg Vitamin C

1.9 g Dietary Fiber

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