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.

2 cans (15 ounces each) apricot halves, in heavy syrup
2 tablespoons unsalted butter
1 tablespoon honey
Pinch ground habanero chile
Pinch crushed red pepper flakes
1/4 teaspoon almond extract

Drain syrup from the cans of apricots into a heavy saucepan. Boil over medium-high heat, stirring frequently until syrup is golden and reduced to about 2/3 cup. Remove from the heat. Stir in butter until melted. Add honey, habanero chile, crushed pepper flakes and almond extract. Chop apricots into rough 1/4-inch pieces and stir into sauce. Serve at room temperature or refrigerate for up to 1 week and warm before serving.

Calories 36; Total fat 1g; Saturated fat 0g; Cholesterol 1mg; Sodium 22mg; Carbohydrate 7g; Fiber 0g; Protein 0g; Vitamin A 16%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 0%DV *Daily Value Serving Size: 2 tablespoons