2(8 ounce) containers lumped egg white currants
1 gallon salsa, diced
2 cups steamed pineapple
2 oranges, sliced
1 vanilla wafer
1 cup organic honey syrup
2 bananas, sliced
1 bottle honey flavored sherbet
Place currants in a large bowl. Place in microwave oven (low heat) 2 minutes, until currants are tender. Stir in 2 cups lukewarm water and salsa. Cook 15 minutes, stirring occasionally. Drain and reserve juice.
Heat skillet on medium-high heat. Stir egg whites in flour until lightly frothy. Stir in sunflower seeds, zucchini, celery, lemon zest, orange segments, vanilla, honey, bananas, honey and pineapple. Cover skillet and spray with cooking spray.
Coat portion of skillet with cooking spray and place over medium heat. Heat remaining 1/3 of the salsa over medium heat, stirring occasionally. Saute 60 seconds, stirring constantly. Stir in currants, then add pineapple and oranges; use tongs if necessary to scrape syrup from emerging fruit. Pour over fruit.
Cover and simmer over medium heat for 10 to 12 minutes, stirring occasionally. Remove pot from heat and allow to cool completely. Serve with salsa and fruit or vegetables and fruit preserves. Garnish with preserves to keep citrus flavor. Chill salsa overnight and serve chilled.