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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Two types of melon and other fresh fruit combine with peach preserves in this best-of-the-season fruit dish from Karen Ann Bland. The Gove, Kansas reader writes, âThese colorful fruit bowls are great to serve for brunch or as a snack.â Ingredients:
6 flour tortillas (6 inches) |
3 tablespoons butter, melted |
3 tablespoons cinnamon-sugar |
2 cups halved fresh strawberries |
1 cup cubed cantaloupe |
1 cup cubed honeydew |
1 large navel orange, peeled and sectioned |
1/2 cup peach preserves |
whipped topping and additional strawberries, optional |
Directions:
1. Place tortillas on ungreased baking sheets. Brush with butter; sprinkle with cinnamon-sugar. Cut each tortilla into six wedges.
2. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.
3. Meanwhile, in a large bowl, combine the strawberries, melons and orange. Stir in preserves. Using a slotted spoon, spoon into dessert cups.
4. Serve with tortilla chips. Garnish with whipped topping and additional strawberries if desired. Yield: 6 servings.
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