July 13, 2011

Spa Cuisine - Niagara Summer Fruit Salsa

Niagara Summer Fruit Salsa

Just in time for summer, Niagara Falls' Marriott Fallsview Hotel has served up something to top off your next bbq. Chef Ron, from the Fallsview's Terrapin Grille Fallsview Restaurant has created a great summer recipe. This refreshing blend of fruits & veggies can be eaten alone or added on top of fish or chicken.

This recipe makes approximately 8 servings.


*2 diced peaches (preferably free stone)
*2 diced black plums
*1 diced red pepper
*1 diced yellow pepper
*1/2 diced red onion
*1 diced English cucumber
*1 bunch of chives finely chopped
*1/2 cup rice wine vinegar
*1/2 cup extra virgin olive oil
*2 tbsp honey
*1 tbsp kosher salt
*1/2 tsp siracha (Chinese hot sauce)


Add all the ingredients and mix well. Flavors will be enhanced if made a day ahead of time. The salsa may be kept 7 days in the refrigerator. Serve with any grilled meat or fish.

Dietary information per serving:169 calories; 12g fat; 0g trans fat; 0g cholesterol; 11g carbohydrates; 2g fibre; 1g protein

Serenity Spa by the Falls, Marriott Fallsview