This year for my birthday, my friend Holly gave me the sweetest gift — a “box of summer.” It was filled with sea shells, summery-smelling soaps, lip gloss, a couple essential summertime crafts, and a beach towel. While I am undeniably a lover of all things summer-related (Holly knows me so well), I’m actually starting to look forward to autumn this year.
It could be because of the unusually, extra-hot weather we’ve been having in Los Angeles these past couple of weeks. Or it could be because of my anticipation for fall flavors including earthy spices, hearty root vegetables, and comforting one-pot stews. And pumpkin. Pumpkin gets it own category. I’m so excited about enjoying my homemade Pumpkin Spice Lattes that I even made a video to share the recipe. You can check it out here.
But until the weather really cools down, I’m still loving the tastes of summer, like in this recipe below. And in the depths of winter, you can make this recipe (since all the fruit I use is frozen) and it will serve as a nice reminder of summer and all the joy it brings.
Raspberry Mango Salsa
1 cup frozen and thawed mango chunks, cut into smaller chunks if desired
1 ½ cups fresh or frozen and thawed raspberries, cut in half
¼ cup red onion, minced
Juice of half a small lime
5 fresh basil leaves, chopped
Pinch of salt & pepper
1. In a mixing bowl, combine all ingredients and toss together.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to combine.
3. Enjoy with Way Better Snacks Sweet Chili Tortilla Chips.
Disclosure: While we are the consulting dietitians for the National Processed Red Raspberry Council and Nutrition Ambassadors of Way Better Snacks, we're sharing this recipe simply because we love it!