- 2 cups strawberries, diced
- 1 Granny Smith apple, peeled and diced
- 2 kiwi, peeled and diced
- 1 mango, peeled and diced
- 1 small Jalapeño, seeded and minced
- 5 TBS Muirhead Apricot Jalapeño Jelly
- 1 tsp. fresh squeezed lemon juice
- 1 tsp. fresh squeezed lime juice
- 1 TBS chopped cilantro
Placed diced apples in a bowl, cover with water and add 1 tsp. lemon juice and set aside. This will prevent the apples from browning.
In a separate bowl, add the jelly, lemon juice, lime juice, cilantro and whisk together. Drain apples and add to the jelly mixture and toss gently to coat. Then add the diced strawberries, kiwi, mango, Jalapeño and toss gently to coat.
Cover tightly and refrigerate until chilled. Serve with tortilla chips.