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.
- 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
- In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or
- 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.
Originally published as Five-Fruit Salsa in Taste of Home April/May 2003, p61
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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