Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Blueberry Peach Salsa


Berries. I would marry you if I could. I love you all. Blue, Rasp, Black, Golden, Goose, Goji. If the end result wouldn’t be massive nutritional imbalance, I would live on berries with maybe an allowance for BC cherries too.

On the last day of our Tofino Adventure, Josh and I were driving back across the island to get the ferry when we were swayed off the road by a great big “Fresh Blueberries” sign. We were astounded to learn that we could get a 10lb box for $7.00 (We saw the same box at Granville Island Market the next day for $25).

We couldn’t believe it and immediately started stuffing our faces. Blueberries for snacks, blueberries for breakfast, blueberries for dinner, blueberries blueberries blueberries. My only regret was that I was so far from my own kitchen and so unable to buy ten boxes to make my momma’s fave blueberry jam, juice, soup, crumble, smoothies, pancakes and salsa.

Though perhaps this was for the best. We had no choice but to consume these berries in their naked rawness. Straight from the box. Between Josh and I, we managed to consume all 10lbs of berries in 48 hours and learned the following:

  • This was not enough to make us grow sick of them.
  • This much berry consumption keeps things tres regular.
  • Eating in abundance what is local and seasonal is the very best way to go.
  • We wished we travelled with a chest freezer so we could keep on the berry binge.

As I have mentioned before, the very best berry to eat is the one that grows close to home. They are by far my fruit of choice as they are all power-packed with anti-oxidants and phytonutrients and are also low glycemic which means we keep our blood sugar balanced and are less prone to the post fruit bloat (also known as the Muffin Top).

One of the things we loved so much about the places we ate in and around Tofino was their emphasis on using foods that came from in and around Tofino. I feel in love with the blueberry salsa that accompanied my Wild Fish Taco that I had at Sobo. On coming home and back into my kitchen, this was one of the first recipes I tackled. Without further ado: Blueberry Lover Peach Salsa.

Blueberry Lover Peach Salsa

1/2 cups fresh tomatoes, quartered
2 cups fresh blueberries
1 cup fresh peaches, chopped
1/2 cup fresh kiwi, chopped
2 Tbs lime juice
1/4 cup green onions, chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint
1 avocado, cut into small chunks
sea salt and cayenne to taste
jalapeno or chili pepper optional

  • Pulse tomatoes and 1/2 cup of peaches together with lime juice, green onions, cilantro, and mint. You want it slightly blended but still a wee chunky.
  • Transfer to mixing bowl and stir in blueberries, remaining 1/2 cup of peaches, chopped kiwi, avocado, sea salt and cayenne.
  • Fall in love with this and put it on everything you eat.

13 responses to “Blueberry Peach Salsa”

  1. Patsy Telpner says:

    I have been busy freezing local blueberries and now have a freezer full until Meghan gets into my kitchen to help me with my fave blueberry jam.

  2. Laurie says:

    I was house sitting a few weeks ago. The homeowner let me raid her garden for blueberries while I was there. Those berries are all gone, but fortunately there were fresh local blueberries in my veggie bin this week. Guess what Ihad for breakfast?

  3. Earth Mother – In The Raw says:

    Blueberry season has come and gone here, but lucky for us, we’ve got blackberries + elderberries in abundance right now. Just made some elderberry syrup, which I think both you and Josh would enjoy.

    I loved looking at your Tofino pics, by the way. Absolutely breathtaking! I hope to visit some day.

    • Meghan Telpner says:

      The blackberries are popping up north at my cottage, we were feasting this week. Will share more pics soon!

  4. Su Yee says:

    I love berries too!!!…. Wished I had picked more.. but I ran out of time this year to go to the local farm to pick and freeze more blueberries, but I managed to freeze tonnes of strawberries…!! YUMMY!!!…..

  5. The Vegan Tiffin says:

    Oh, wow! I would have never thought to put blueberries in salsa! We cannot get fresh blueberries here, but I am bookmarking this puppy so I can make some next time I go on a food smugglin’ run!

  6. Maria (Tough Cookie) says:

    Hi! I’m part of the team, and we would love to feature this recipe with a link back to you. We just need your permission. You can e-mail me at


  7. Dani @ Body By Nature says:

    Your blueberry salsa is the prettiest pic ever! Loving the leg warmers :)

  8. Erika says:

    Wonderful! I love blueberries, and what a great price for something fresh and local. Here in Northern California we have a lot of blackberries, just yesterday I took a walk with my cousin and we stopped to stuff our faces with blackberries picked off the plant. Doesn’t get fresher than that!

  9. Kendall says:

    Yum!! I got nostalgic reading this post. I am originally from Vancouver Island, and each time I go back am even more enamoured with all of the fresh, fresh, fresh produce around town!!

    Three cheers to road side snacks that are so delightfully delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

To The Top.