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Five-Fruit Salsa

By: Catherine Dawe

"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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 cups chopped 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 (8 ounce) can unsweetened crushed pineapple, drained
CINNAMON TORTILLA CHIPS:
10 (8 inch) flour tortillas
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 degrees F for 10-14 minutes or just until crisp.
Just before serving, drain salsa if desired. Stir in strawberries.
Serve fruit salsa with cinnamon chips.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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.