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Five-Fruit Salsa Recipe

Photo by: Taste of Home

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Scoop this chunky fresh-tasting salsa onto a cinnamon tortilla chip and you'll have to go back for more, says field editor Catherine Dawe of Kent, Ohio.

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16 Servings
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

2 cups chopped fresh cantaloupe
6 green onions, chopped
3 kiwifruit, peeled and finely chopped
1 medium navel orange, peeled and finely chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 can (8 ounces) crushed unsweetened pineapple, drained
CINNAMON TORTILLA CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup finely chopped fresh strawberries

Directions

In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or
overnight.
For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350° for 10-14 minutes or just until crisp.
Just before serving, drain salsa if desired. Stir in strawberries.
Serve fruit salsa with cinnamon chips. Yield: 8 cups.

Nutritional Analysis: One serving (1/2 cup salsa with 5 chips) equals 150 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 189 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 fruit, 1 fat.

Five-Fruit Salsa published in Taste of Home April/May 2003, p61

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Ingredients