Five Fruit Salsa

Five Fruit Salsa

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

1 cup fresh strawberries finely chopped

Directions
In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
Just before serving, drain salsa if desired. Stir in strawberries.
Serve fruit salsa with "Scoops" or bake the cinnamon chips shown below.

Cinnamon Tortilla Chips:

10 flour tortillas (8 inches)

1/4 cup butter, melted

1/3 cup sugar

2 teaspoons ground cinnamon

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.

This is not the same variation that LuAnn used, but they are all similar. She had some chocolate syrup involved and used green granny smith apples. She also suggested using both red and green apples and alternating them on the platter to look crafty.

Cream Cheese Apple Dip

1 8oz pkg of cream cheese softened

3/4 cup of packed brown sugar

1 container caramel

1 pkg skor bits/Heath toffee (or 1/2 cup of chopped peanuts)for topping

6 apples (your favorite type) washed and cut into wedges

Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate. Heat the caramel slightly if cold(about 15 seconds in microwave) to make spreadable. Spread or drizzle on top of cream cheese. Sprinkle the package of Skor bits (or chopped peanuts) over the top. Serve with sliced apples for dipping.

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