Berry Coulis

Berry Coulis is a simple, easy to make sauce that pairs well with both sweet and savory foods.

Berry Coulis is simple to make and a wonderful sauce for both sweet and savory foods.
This weekend I got a chance to share my joy of cooking and gardening with this gift basket I assembled for our new neighbors.   It includes some  of the ingredients for my berry coulis and the herb that is working overtime for me this summer, cinnamon basil . . I grew six of these plants from seed, not knowing what I’d use them for, and it’s been my most clipped summer herb! It really rocks in  this berry coulis which, by the way,  I’ve been smearing  on top of both sweet and savory foods.  I made this with frozen fruit, but would be a great way to use up fresh berries if you have berries to spare .  Stay tuned for some of my new recipes using this delicious fruit coulis.


Berry Coulis

Berry Coulis is simple to make and a wonderful sauce for both sweet and savory foods.

Berry coulis can be made with both fresh or frozen berries and is an easy sauce to make that pairs well with both sweet and savory foods.

  • Author: Diane Boyd
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x


  • 16 ounces fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 Tablespoon chopped fresh basil or cinnamon basil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup berry jam (blueberry, strawberry, blackberry, or raspberry)


  1. In a  small sauce pan, add all ingredients and bring to a boil. Simmer for 30 minutes or until sauce thickens . Serve warm or cold. Refrigerate unused sauce.  Makes 2 cups. Each serving is 2 tablespoons.


  • Serving Size: 2 tablespoobs
  • Calories: 25
  • Sugar: 4 grmas
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6 grama
  • Fiber: 1 gram
  • Protein: 0


Watermelon Feta Kabobs

North Carolina grown watermelon tastes delicious paired with salty feta cheese and fresh basil. Thread all 3 ingredients onto a wooden skewer for a quick and healthy (20)

I hope you’re enjoying a myriad of  summer fruits and vegetables from the market, your CSA box, or a plot of dirt out back. If so, you’re going to relish this month’s Recipe Redux. Here’s our challenge

Get Your Fruits and Veggies in Shape


With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

Creatvie cuts..hmm. Not my strong suit. Therefore, I have one regret after reading this theme-> I still don’t own a spiralizer! But the show must go on so I bring you this

watermelon cut into circles with a biscuit cutter and threaded onto skewkers alternating with chunks of feta cheese, and basil. (You can use cookie cutters to make any shape you desire and taylor to the theme of your party.) They make cute appetizers and help keep your summer entertaining menu light with only 76 calories and 3 grams of protein per kabob.  These are going to be perfect snacks for me on this hot July afternoon. Be sure to check out the links at the bottom of this post to see how my colleagues are getting their summer fruits and veggies in shape.


Watermelon Feta Kabobs

by Diane Boyd

Prep Time: 30 minutes

Ingredients (10-12)

  • 1 personal watermelon
  • 6- 8 ounces feta cheese, cut into 1″ squares
  • fresh basil leaves


  • chef’s knife
  • 10 wooden skewers
  • 1 inch biscuit cutter


1. Place melon on a cutting board and using a chef’s knife, cut melon in half.

2. Working with one half of the melon at a time, place watermelon on cutting board cut side down. Trim away the rind with a chef’s knife.

3. Cut the watermelon into 1 inch thick slices.

4. Put out circles with buscuit cutter.

5. Alternate watermelon, feta cheese and basil on each skewer. Refrigerate until ready to serve.

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