Apple Strawberry Salsa Recipes

Steps:

• Toss strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
• Add spinach just before serving; mix lightly.

Steps:

• For the Cinnamon Chips: Brush tortillas lightly with water; sprinkle with sugar and cinnamon.
• Cut into wedges.
• Place on baking sheet and bake for 5 minutes or until golden and crisp.
• (This on it's own is wonderful. Also, I have brushed tortillas with Cajun spice as a snack separate from this entry).
• Salsa: In a medium bowl, mash strawberries; add apple, honey and, if using, orange zest.
• Serve with Cinnamon Chips.
• (I mashed some strawberries, and diced some, just for texture variety).

Steps:

• Peel and quarter all fruits. Place in chopper (or food processor) and chop until the consistency of salsa.
• Add Splenda and strawberry jam and blend together.
• Chill.
• Serve over scoop of frozen fat free cool whip or as a "dip" with fat free/low cal Nilla Wafers.

Steps:

• Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve.

Steps:

• Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.

Steps:

• In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice, oil and garlic. Cover and refrigerate for 2 hours. , Serve with cooked poultry or pork or as a dip for tortilla chips.

Steps:

• In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.

Steps:

• Combine apples, kiwi, strawberries, orange juice, zest, brown sugar, and apple jelly together. Cover and refrigerate.
• Place the tortilla wedges on a non greased baking sheet and sprinkle with desired amount of cinnamon and sugar.
• Bake the tortilla wedges at 325 degrees until warm.
• Remove from oven and let cool.
• Serve with fruit salsa.

Steps:

• Combine tomatoes, apples, cucumber, corn, bell pepper, green onion, red onion, cilantro, jalapeno chiles, vinegar, sugar, salt, and pepper in a bowl. Place in the refrigerator to marinate for at least 3 hours, or overnight. Serve cold.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and let cool, about 5 minutes.
• Transfer onion-garlic mixture to a bowl. Stir in applesauce, diced tomato, honey, vinegar, brown sugar, jalapeno, cilantro, sugar, salt, cumin, cinnamon, and cayenne. Refrigerate for at least 1 hour before serving.

Steps:

• Drain pineapple, reserving juice; set aside 1/2 cup. To remaining juice, add enough cold water to measure 2 cups. , In a bowl, dissolve gelatin in boiling water; stir in the juice/water mixture. Add pineapple and apples. Pour into a 13x9-in. dish coated with cooking spray; cover and chill until firm. , In a small saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount (or give the amount) of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in cream cheese until smooth. Cool. , Prepare whipped topping mix according to package directions. Fold whipped topping into cream cheese mixture. Spread over gelatin. Cover and chill until topping is set, about 3 hours.

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

Steps:

• In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. , For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

Steps:

• Peel, core and slice apples using a peeler/corer/slicer. Coarsely chop apple slices using a food chopper. Dice strawberries and kiwi using a chef's knife. Place fruit in a small batter bowl.
• Zest orange using a lemon zester/scorer to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice.
• Add zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
• Spoon into serving bowl and enjoy alone or with baked cinnamon chips!

Steps:

• Mix together in a bowl, the strawberries, green pepper, onions, and parsley.
• Add salad dressing, hot sauce, salt and pepper; stir until well blended.
• Cover and refrigerated for 2 hours.
• Serve with tortilla chips.

Steps:

• In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!