A fiery-spirited blueberry, pineapple andjalapeño salad tossed with rum and grated lime peel.
Recipe: Tropical Blueberry,Pineapple and Jalapeño Salad
2 pounds blueberries, fresh or (partiallythawed) 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
Makes 12 servings.
Recipe and photograph are courtesy of theUS Highbush Blueberry Council. Used with permission.
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