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Golden Berry Salsa Fresca with Grilled Chili and Garlic Chicken Skewers

Serves 6


    Bright and vibrant, golden berries give this fruity salsa fresca a tart and tangy crunch that pairs well with mango. Serve with a salad of mixed greens, and these salsa and skewers are transformed into an eye-pleasing meal that is flavour filled and delicious!


    With the firm texture of golden berries in the salsa and marinated chicken, this is a perfect meal to prep the day ahead and enjoy!

    Ripe is best

    Golden berries are also known as Inca berries, Cape gooseberries, physalis, or Peruvian ground cherries. Although they flourish in a warm climate and grow well in a greenhouse, these papery-husked tart berries have found their way north and can adapt well outdoors.

    Golden berries are part of the nightshade family and contain solanine when unripe. Solanine is a toxic metabolite that can cause digestive upset. Be sure to eat golden berries only when they are fully ripe (or dried) and eat in moderation.


    Golden Berry Salsa Fresca with Grilled Chili and Garlic Chicken Skewers


      Chicken skewers
      • 12 bamboo skewers
      • 1/2 cup (125 mL) extra-virgin olive oil
      • 3 garlic cloves, peeled and minced
      • 1 Tbsp (15 mL) ground cumin
      • 1 1/2 tsp (7 mL) chili powder
      • 1 tsp (5 mL) dried basil
      • 1 tsp (5 mL) dried thyme
      • 1/4 tsp (2 mL) sea salt
      • 4 boneless chicken breasts
      Salsa fresca
      • 1 cup (250 mL) quartered golden berries
      • 1/3 cup (80 mL) diced mango
      • 2 Tbsp (30 mL) finely diced red onion
      • 2 Tbsp (30 mL) finely chopped cilantro
      • 1 Tbsp (15 mL) finely diced jalapeno
      • 1 Tbsp (15 mL) lime juice
      • 1 garlic clove, peeled and crushed
      • Salt and pepper, to taste


      Per serving:

      • calories345
      • protein19 g
      • total fat20 g
        • sat. fat2 g
      • total carbohydrates26 g
        • sugar14 g
        • fibre11 g
      • sodium115 mg



      To keep bamboo skewers from scorching, soak them in water for about 1 hour before use.


      In small bowl, whisk olive oil, garlic, cumin, chili powder, basil, thyme, and salt together, and set aside.


      Place chicken breasts between 2 layers of parchment paper and, with flat side of a meat mallet or rolling pin, gently pound until 1/4 in (1 cm) thick. Cut each pounded chicken breast lengthwise into 3 equal strips and place with marinade into sealable bag or container. Marinate in refrigerator for at least 2 hours.


      In small bowl, toss golden berries with mango, red onion, cilantro, jalapeno, lime juice, and garlic. Add salt and pepper to taste.


      Remove chicken from fridge and thread each piece of chicken onto a bamboo skewer. Preheat barbecue and cook chicken skewers on medium heat, turning often until cooked through, approximately 10 to 15 minutes.


      Remove chicken skewers from barbecue, top with golden berry salsa fresca, and serve.



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