Catherine Dawe’s Five Fruit Salsa

Salsa Makes: 16 servings

Takes:30 Min

Ingredients

2 cups chopped 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 (8 ounce) can unsweetened crushed pineapple, drained

optional: CINNAMON TORTILLA CHIPS:

10 (8 inch) flour tortillas

1/4 cup butter, melted

1/3 cup sugar

2 teaspoons ground cinnamon

1 cup finely chopped fresh strawberries

Directions

1. In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
2. 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 degrees F for 10-14 minutes or just until crisp.
3. Just before serving, drain salsa if desired. Stir in strawberries.
4. Serve fruit salsa on top of pork and/or with cinnamon chips.

* Serve with Grilled Pork Chops