Rainbow Fruit Salsa Food

RAINBOW FRUIT SALSA WITH WHOLE WHEAT CINNAMON CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
• Bake in the preheated oven until crisp, 10 to 12 minutes.
• Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

SWEET FRUIT SALSA WITH CINNAMON CHIPS

Steps:

• To prepare salsa: Finely chop apples, kiwi, grapes and strawberries and place in medium bowl. Grate orange peel to measure 1 teaspoon. Squeeze juice from orange. Add juice and grated peel to chopped fruit. Stir together brown sugar, cinnamon, nutmeg and apple jelly in small bowl. Add to fruit; toss gently to mix. Refrigerate 1 hour to mix flavors. To make cinnamon chips: Preheat oven to 400°F. Mix sugar and cinnamon in small bowl. Brush one side of tortillas with melted butter. Sprinkle cinnamon sugar mixture on tortillas. Cut each tortilla into 8 wedges (as you would a pie) and place on ungreased cookie sheet. Bake for 5 minutes, or until golden. Cool. Recipe Tip: substitute 1-¼ teaspoons Jamaican jerk seasoning for cinnamon and nutmeg in the salsa.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

RAINBOW SODAS

Steps:

• Combine 1 cup of the sugar, 1 cup water and the watermelon in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, mashing the fruit gently. Strain through a fine-mesh strainer; discard the fruit. Repeat with the blackberries and blueberries and the raspberries and strawberries. Cool the three fruit syrups completely and refrigerate until ready to use.
• To serve, add 3/4 cup club soda to tall glass filled with ice. Add 1/4 cup fruit syrup and stir with a long spoon or straw.

FRUIT SALSA

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.