This salsa features fruity, sweet, and tart apples and plums in a fresh and fragrant lemon sauce. It combines sweet and crisp Gala apples with crunchy and tart Granny Smiths. Honeycrisp, Fuji, Jonagold also work well instead of the Gala. If you can't find Granny Smiths or want to explore other slightly tarter varieties, reach for Braeburn, Pink Lady, or McIntosh.
It is great as a condiment for cinnamon-spiced pita crisps, on peanut butter and crackers, over greens, as part of cheese or charcuterie boards. It offers a bright, sweet, and acidic counterpart to anything it's paired with—try it as an accompaniment to roast dinners such as pork or chicken.
Gather the ingredients.
In a small pot, combine the lemon marmalade with 2 tablespoons of water over medium heat, and cook about 3 to 5 minutes, stirring often till the marmalade dissolves and a light syrup forms.
Pour the lemon marmalade syrup into a large bowl and let cool.
Once cold, about 5 to 10 minutes, add lemon juice, lemon zest, ground cinnamon, and a pinch of salt. Stir well.
Add apples and plums to the lemon mix and stir well so the pieces of fruit are coated in the lemon sauce. Refrigerate until ready to serve.
When ready to serve, add chopped mint and stir through.
- This recipe can take on more savory notes. Swap the brown sugar for white, add diced cucumbers, jalapeños, and pickled red onions to the mix.
- Craving crunch? Add some of your favorite nuts, raw or toasted. Pecans, cashews, walnuts would all pair wonderfully with this salsa.
- To spice things up, feel free to swap out the ground cinnamon with your favorite sweet blends: apple spice, pumpkin spice, and Chinese five-spice are some of many options.
- You can use apple jelly, apricot jam, ginger jam, orange marmalade, or any of your favorite preserves in place of the lemon marmalade.
- Use fresh apple cider instead of lemon juice or make it boozy with a dash of Calvados or apple brandy.
- Swap out the mint for basil, lemon balm, finely chopped fresh rosemary, or thyme.
How to Store Apple Salsa
The salsa can be stored for up to three days, covered.