- For the fruit salsa:
- 2 Pure Flavor® Solara® Mini Melons
- 8 strawberries
- 2 nectarines, peeled and chopped
- 2 golden kiwis
- 2 tbsp lime juice
- 2 tbsp honey
- 4 mint leaves, for garnish
- Blueberries, for garnish
- Whipped cream, optional for dipping
- For the pie crust chips:
- 1 cup pastry flour
- 1 cup whole wheat flour
- ½ cup cold coconut oil
- ½ cup cold vegan butter, cubed
- ⅓ cup water
- 2 tbsp stevia
- 1 tsp cinnamon
- 1 tsp salt
Preheat oven to 350°. In a large bowl combine flour, salt, coconut oil and vegan butter. Using a fork, cut the butter and coconut oil into the flour until you have pea sized consistency. Add water and mix well with your hands until you have a ball of dough.
Flour a flat surface, roll your dough out and cut into thin strips. Transfer your dough strips to a baking sheet and top with cinnamon and stevia. Bake for 10 minutes until slightly golden around the edges.
Halve the melons and scoop out the seeds. Using a melon baller or spoon, scoop out the flesh and dice into small pieces. Set melon bowls aside.
Dice your strawberries and kiwis and add to a mixing bowl with melon and remaining fruit salsa ingredients. Mix well and divide the salsa into melon bowl for serving and garnish with mint.
Place your pie chips and fruit salsa on a plate and serve.