[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Donna’s Favorite Fruit Salsa[/title][fusion_text]Week of September 22nd to September 26th, 2008
DONNA’S FAVORITE FRUIT SALSA
2 Granny Smith Apples, chopped coarse 1 Kiwi, peeled and chopped coarse
1 Cup Strawberries, hulled and Chopped Coarse 2 Tbs. Brown Sugar
1 Orange, peeled and cut up in small chunks 2 Tbs. Apple Jelly
Mix together and serve with cinnamon chips or cinnamon graham cracker sticks. Cinnamon Chips: Lightly brush 2 10inch tortillas with water. In a bowl, mix together, 1 Tbs. Sugar and 1 Tsp. Cinnamon. Sprinkle over tortillas and cut each tortilla into 8 wedges and place on a baking sheet. Bake at 475 degrees for 5-7 minutes or until golden.
Note: As the salsa sits, it does get more watery. So best eaten shortly after making.
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