Strawberry-Blueberry Salad

Sweet and spicy all at once, this dish may be served as an alternative to a fruit salad, or as a relish. Wonderful for a summer barbecue accompaniment or a Sunday brunch!


  • 1/2 cup *ORTOO Cascadian Wild Raspberry Balsamic
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbsp minced fresh ginger
  • 1 tsp lime zest
  • 1/2 tsp kosher salt
  • 1 jalapeño pepper, seeded and minced
  • 2 Tbsp fresh lime juice
  • 2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup diced cucumber
  • 3 Tbsp minced red onion
  • 2 Tbsp chopped fresh cilantro

*(“ORTOO” - Olive R Twist Olive Oil)


Step 1 – Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally 5 minutes. Add jalapeño, and simmer, stirring occasionally 5 minutes. Remove from heat, and let stand 30 minutes. Stir in lime juice.

Step 2 – Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture, and stir to coat. Serve immediately, or refrigerate in an airtight container up to 2 days.