We’re almost at the start of the summer vacation season.
Picnics and parties are about to begin!
In fact, this coming weekend is one of the most popular times for cook-outs…
With parades planned and families gathering to honor those who’ve served in the Armed Forces, shared meals are bound to be a part of many celebrations!
So let me share with you a new recipe for the occasion – fruit salsa & ginger chips.
It’ll give you one more reason to invite someone to join you around your table.
20 oz unsweetened, crushed pineapple (save the juice)
1 large mango (or 2 medium peaches) – peeled and diced
2 kiwi– peeled and diced
½ cantaloupe– peeled and diced
2 T vanilla
1 T lime juice
¼ c flaked coconut
¼ c brown sugar
Mix all the ingredients together with 3 T. of the reserved pineapple juice.
Refrigerate for at least 1 hour.
Serve with ginger chips.
Get 8 eight-inch tortilla shells.
Cut each into 6 wedges.
Place on an ungreased baking sheet.
Spray (or brush) the tortillas with water.
Sprinkle with a mix of ¼ c sugar and 1-2 t. ginger (or cinnamon).
Bake at 350 degrees for 5-7 min or until brown and crisp.
Serve with the fruit salsa.
Fresh, easy, and delicious.
It’s a great addition for any summer-time meal!