Tomato-free salsas

Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?

With all of summer’s bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas. Scoop them up with chips or crackers, or add them to sandwiches, salads, burgers and tacos. We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don’t like dill? Opt for basil or tarragon.

Apple-Pepper Salsa

1 large crisp-tart apple (such as Fuji or Gala), cored and chopped

2 bell peppers (any color), cored and chopped

1 jalapeno pepper, chopped

1 clove garlic, minced

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

2 tablespoons cider vinegar

1 tablespoon lime juice

Salt and ground black pepper

In a medium bowl, toss together the apples, peppers, jalapeno, garlic, mint, cilantro, vinegar and lime juice. Season with salt and pepper.

Yield: 3 cups

Approximate nutrition per 1/2 cup serving: 40 calories, no fat, 1 gram protein, 10 grams carbohydrate, no cholesterol, 6 grams sugar, 2 grams dietary fiber, 85 milligrams sodium.

Cucumber-Corn Salsa

2 ears of corn, husks and silk removed

1 large cucumber, peeled, seeded and chopped

2 stalks celery, chopped

4 scallions, thinly sliced

2 tablespoons chopped fresh dill

Zest and juice of 1 lemon

Hot sauce, to taste

Salt and ground black pepper

Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Yield: 3 cups

Approximate nutrition per 1/2 cup serving: 45 calories, 1 gram fat (no saturated fat), 2 grams protein, 10 grams carbohydrate, no cholesterol, 3 grams sugar, 2 grams dietary fiber, 105 milligrams sodium.

Strawberry-Fennel Salsa

1 fennel bulb, chopped

1 1/2 cups strawberries, hulled and diced

1 medium shallot, minced

2 tablespoons white balsamic vinegar or sherry vinegar

2 tablespoons fresh tarragon, minced

1/2 small hot pepper (such as jalapeno), minced

Salt and ground black pepper

In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.

Yield: 3 cups

Approximate nutrition per 1/2 cup serving: 30 calories, no fat, 1 gram protein, 7 grams carbohydrate, no cholesterol, 3 grams sugar, 2 grams dietary fiber, 105 milligrams sodium.