Gingered Watermelon Salsa
2 cups diced seeded watermelon
¼ cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
2 teaspoons white grape juice
1 teaspoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced
To prepare salsa, combine all ingredients, cover and chill until ready to serve. You can make this up to 4 hours in advance. Makes about 2 ½ cups. Serve with cinnamon chips or your favorite tortilla chips.
Avocado Citrus Salsa
2 medium oranges, peeled, seeded and chopped
1 large ripe avocado, peeled, seeded and chopped
¼ cup chopped red onion
¼ cup snipped cilantro
2 tablespoons lime juice
½ teaspoon bottled hot pepper sauce
¼ teaspoon salt
In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.
Apple Berry Salsa
4 large apples (Gala or Braeburn)
2 cups strawberries, diced
2 tablespoons brown sugar
2 tablespoons apple jelly
Peel, core and dice apples. Dice strawberries and kiwi. Combine all fruit and add brown sugar and jelly. Note: Fruit will juice so best to serve with a slotted spoon, and don’t make too far ahead of serving time. Serve with cinnamon tortilla chips.
Cinnamon Tortilla Chips
Cinnamon sugar mixture (to taste)
Spray bottle of water
Preheat oven to 400. Lightly spray tortillas with water, and sprinkle cinnamon sugar over the top. Use a pizza cutter and cut each tortilla into 8 wedges. Place on a cookie sheet and cook 8-10 minutes. Cool completely before serving.