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Five-Fruit Salsa Recipe

Five-Fruit Salsa Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. YIELD:16 servings

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

  • 1. In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or
  • 2. overnight.
  • 3. 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.
  • 4. Just before serving, drain salsa if desired. Stir in strawberries.
  • 5. Serve fruit salsa with cinnamon chips. Yield: 8 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.