Recipes For Fruit Salsa
FRUIT SALSA WITH CINNAMON CHIPS
I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering-and I have to keep reminding everyone who introduced it! -Jessica Robinson, Indian Trail, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 cups salsa (80 chips).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 1 quart
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapenos and again warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Then remove from the heat and cool for 5 minutes.
- In a medium bowl, whisk together the lemon juice, sambal, pineapple and sugar. Then add the watermelon, strawberries, kiwi, cilantro and mint. Toss together and finish with lemon juice mixture. Stir.
- Allow this to rest for 20 to 30 minutes, ensuring flavors have blended.
FRESH FRUIT SALSA
This salad has all the bright colors and fresh flavors of summer. -Mary E. Relyea, Canastota, New York.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine all ingredients. Refrigerate until serving. Serve with tortilla chips
Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ANNIE'S FRUIT SALSA AND CINNAMON CHIPS
Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!
Provided by Anonymous
Categories Appetizers and Snacks Snacks Kids Healthy
Time 45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g
FRESH FRUIT SALSA
This delicious salsa recipe is courtesy of chef Emeril Lagasse, and makes a wonderful topping for his Grilled Pork Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium nonreactive bowl; stir to combine. Cover with plastic wrap and let stand 20 to 30 minutes before serving to allow flavors to combine.
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- Combine the cinnamon and sugar together in a bowl. Brush the top-side of each tortilla with melted butter. Sprinkle with the cinnamon sugar. Cut into wedges using a pizza cutter. Place the wedges on the baking sheet and bake for 10 to 12 minutes until a light golden brown. Leave to cool completely.
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