Fruit Salsa Romanoff Recipes

BERRIES ROMANOFF PARFAIT

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.

FRUIT SALSA

Steps:

• In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

FRUIT SALSA WITH CINNAMON CHIPS

Steps:

• In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

Steps:

• In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
• Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

TOMATO SALSA WITH FRUIT

Steps:

• Soak the chopped onion in the lime juice for 20 minutes while you prepare the other ingredients.
• Combine the tomatoes, chili, cilantro and fruit. When the onion is ready, stir it in, along with some salt. Add more lime juice if necessary, and serve with duck, chicken, grilled halibut or other fish.

FRUIT SALSA ROMANOFF

Steps:

• Mix together sugar, orange juice and liqueur, adjusting the amount of sugar according to the sweetness of the fruit.
• Put the fruit in a bowl, pour the marinade over it and stir gently.
• Chill for at least 1 hour, stirring occasionally.

FRUIT ROMANOFF

Steps:

• Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur.
• Toss lightly.
• Cover and refrigerate for 20 minutes.
• Meanwhile, chill a medium bowl and beaters for whipping the cream.
• If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
• Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens.
• Add the vanilla.
• For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt.
• For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
• To serve, spoon the fruit into wine glasses or dessert dishes.
• Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit.
• Serve immediately.