Submitted by Amelia Hohl
2 pounds blueberries, fresh or (partially thawed) frozen
2 pounds pineapple, chunks fresh or canned
1/2 cup rum or 2 tablespoons rum extract
3 tablespoons chopped fresh jalapeño peppers
2 tablespoons grated lime peel
1/2 teaspoon hot pepper sauce
Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.
Serve on a bed of mixed salad greens, if desired.
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