Preparation
25 minutes
Cook Time
10 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place your pie chips and fruit salsa on a plate and serve.
Recipe created by Lauren Brittain
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