VERY BERRY SALSA with Cinnamon Pita
2 cups strawberries, hulls removed and quartered
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 lime, juiced (can also substitute with fresh squeezed lemon or fresh squeezed orange juice)
Optional: Honey, coconut sugar, or other sugar alternative if needed
* more often than not you will not need any sweetener if you buy your berries fresh and in season. If you need to add, do so a little at a time. The sugar will bring out the natural juices in the berries, so you may only need just a sprinkling.
Handful of fresh mint leaves, finely cut into a chiffonade (mint ribbons)
A pinch of sea salt (or to taste)
Be sure to wash and drain all berries.
Remove hull from the strawberries and cut into quarters.
Mix strawberries, blueberries, blackberries, and raspberries into a large bowl.
Squeeze fresh lime (or lemon juice) into a separate bowl and remove any seeds. Add juice to berry mixture.
Wash and dry fresh mint leaves, stack one on top of the other into a neat pile, roll the mint leaves into a tube and gently cut into thin ribbons. Add to berry mixture.
Toss and taste. Add a pinch of sea salt (or to taste). And add sugar (or honey or sugar alternative), IF needed.
Refrigerate for a few hours to let flavors mingle or serve immediately.
1 package whole grain, sprouted grain, or other pita
Sea salt (to taste)
Using a basting brush (or olive oil mister), lightly coat each pita with olive oil.
Cut into quarters.
Arrange pita on a lightly sprayed baking sheet.
Sprinkle with ground cinnamon and a pinch of sea salt.
Bake at 350 until lightly golden brown, about 10 minutes.
Remove and cool.
Serve along side VERY BERRY SALSA!