Fruit Salsa

Several months back, I went to a Tupperware party where they made a fruit salsa dip to demo one of their products. Whoa - I could have eaten the whole bowl. I tried making it at home and decided to replace my applesauce (which replaced maple syrup last year, which replaced the nastiness of Log Cabin Light the year before that) on waffles and pancakes. It was SO GOOD! I haven't made it in a while, but after giving the kids post-swimming baths at 4:30 and putting them in their PJs early, Ryan asked if we could have breakfast for dinner. Sounds fun - why not?

So here is my version of fruit salsa and a picture of a random whole wheat waffle recipe that I googled tonight. It kind of looks like vomit in this picture, but it's really good, I promise! You can use whatever fruit combo you have in the house, but I always make sure I include at least apples and strawberries.

2 apples, sliced

1 cup strawberries

1/2 mango, sliced

1 peach, pitted and sliced

1 kiwi, peeled and quartered

1 T. apricot (or similar) jelly

Pulse altogether in a food processor until there are no longer large chunks. (I'm sure you could also use a food mill or that Pampered Chef chopper thing.) I try to keep the apples kind of chunky, otherwise, it turns to mush, like applesauce. Which is still fine b/c it's like a sweetened, strawberry applesauce. Refridgerate in air tight container and use within 7-10 days.