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.

Texas Cavier

1 Green Pepper finely chopped

1 Red Pepper finely chopped

1 Yellow Pepper finely chopped

1 C celery finely chopped

1/4 C Cilantro chopped

1 pkg white corn drained & rinsed

1 can pinto or black eyed peas drained & rinsed

1 can black beans drained & rinsed

Combine all ingredients in bowl.

Dressing

3/4 C apple cider vinegar

1 C sugar

1/2 tsp salt

1/2 tsp pepper

1/2 C olive oil

Mix, boil, and cool dressing ingredients. Pour over bean & veggie mix. Refrigerate overnight. Drain & serve with Scoops & crackers.

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