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Five-Fruit Salsa

 Five-Fruit Salsa
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.
16 ServingsPrep: 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.

2 of 2

Five-Fruit Salsa (continued)

Directions (continued)

  • Serve fruit salsa with cinnamon chips.
  • Yield: 8 cups.
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: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now