Fruit Salsa

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…

Memorial Day weekend!picnic

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

8 strawberries–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.


GINGER CHIPSfruit salsa

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!


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