Salsa isn’t just tomatoes and jalapeños; it’s papaya, cherries, pears and chocolate. And it isn’t just for tacos and chips. Sweet fruit salsas, bejeweled with canned fruits, and glazed with spices, are gorgeous, multi-color, nutritious toppings for ice cream and cake. We have seven flavor-packed examples that can be mixed up in minutes by relying on canned ingredients that are always picked ripe, and cooked right in the can, so that you don’t have to.

3/4 cup cocoa powder
1/4 cup sugar Pinch of salt
1 can (15 ounces) pitted Bing cherries in heavy syrup
1 tablespoon unsalted butter
1/8 teaspoon almond extract
1/4 teaspoon finely chopped canned chipotle en adobo

Mix cocoa, sugar and salt in a heavy saucepan. Slowly whisk in syrup from canned cherries until smooth and thick. Cook over medium heat until simmering, stirring constantly, making sure to get into the corners of the pan. Simmer for 2 to 3 minutes, until very thick, stirring constantly. Remove from heat. Stir in butter until melted, almond extract and chipotle. Chop the cherries coarsely and stir into sauce. Serve warm or refrigerate up to 1 week and warm before serving.

Calories 54; Total fat 1g; Saturated fat 0g; Cholesterol 1mg; Sodium 11mg; Carbohydrate 10g; Fiber 1g; Protein 1g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 3%DV; Potassium 1%DV *Daily Value Serving Size: 2 tablespoons