Fruit Salsa

Contributed by Brittany Schmidt

Ingredients:

2 kiwis, peeled and diced
2 tablespoons white sugar
2 Golden Delicious apples
1 tablespoon brown sugar - peeled, cored and diced
3 tablespoons fruit preserves, any flavor
8 ounces raspberries
1 pound strawberries

Directions:

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

This goes great with cinnamon chips.

Fresh Fruit with Anise Syrup

Contributed by Brittany Sagers

Ingredients:

¼ cup sugar
¼ cup water
1 teaspoon anise seeds

Directions:

Combine in saucepan and bring to a boil. Heat just long enough to dissolve sugar (about 30 seconds) then remove from heat and cool. Refrigerate.
Pour over cut up fresh fruit about 1 hour before serving. Stir several times and chill thoroughly.

Notes:

Try these seasonal fruits:
· Sectioned oranges and grapefruit in the winter
· Strawberries and kiwi in the spring
· Peaches in the summer
· Melons in the fall

Fruit Crumble

Contributed by Brittany Sagers

Ingredients:

2 ½ cups fresh, frozen, or canned blueberries or any other fruit (peaches are great)
1 Tablespoon sugar
1 Tablespoon whole wheat flour
1 Tablespoon orange juice
1 cup crumble topping (recipe follows)

Directions:

Preheat oven to 400°.
Toss fruit with sugar, flour, and juice. Divide the mixture among four 6-oz. glass dishes or other oven-proof dishes. Top each with ¼ cup crumble topping. Place the dishes on a baking sheet.
Bake the crumbles until the tops are browned and the filling is bubbling, 20-25 minutes. Let stand for at least 10 minutes before serving.

Notes:

Try this recipe topped with vanilla yogurt! Leftovers are great for breakfast!

Crumble Topping
makes about 3 cups-enough for 12 individual crumbles or 1 large (9 X 13) crumble

Ingredients:

1 ½ cups old fashioned rolled oats
¾ cup nuts, chopped
½ cup brown sugar
½ cup whole-wheat flour
¾ teaspoon ground cinnamon
5 Tablespoons canola oil