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Tequila Lime Blueberry Salad

Summer is blueberry season on Whidbey Island! This recipe is another great way that we showcase the delicious berries found on Whidbey Island. The residual tequila flavors that are cooked down to a simple syrup give this salad a refreshing taste. If you want a non-alcoholic version, replace tequila with water or even an herbal lemon tea.
Course Breakfast
Cuisine American
Keyword blueberry, breakfast, fruit, kiwi, salad, starter, tequila
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Blue Goose Inn Bed & Breakfast


  • 2 C. fresh blueberries
  • 4 medium kiwis peeled, halved lengthwise, then sliced crosswise
  • 1 large ripe mango peeled, pitted, and diced
  • ½ C. granulated sugar
  • ¼ C. tequila
  • 2 tsp. finely grated lime zest
  • 2 Tbs. fresh lime juice


  1. Combine blueberries, kiwis, and mango in a large bowl.
  2. In a small saucepan, combine the sugar, tequila, and lime zest and bring to a simmer over medium heat, stirring to dissolve the sugar.
  3. Remove from the heat and stir in the lime juice.
  4. Pour the warm syrup over the fruit and gently toss.
  5. Cover and refrigerate until cold, at least 1 hour and up to 6 hours.
  6. Gently stir before serving.