Instructions:
Peel the oranges, break into segments, cut each segment into 4 pieces and place in a mixing bowl. Add the watermelon, pineapple, and cranberries toss gently. Refrigerate until ready to serve.
Place the tortillas on cutting board. On one side of each arrange 2 T. cheese, 1/4 c. black beans, 3 T. sweet corn, and 6 olive slices. Top with 2 T. cheese. Fold over tortilla to make a half moon. Repeat to make 4.
Heat a large non-stick pan over medium high heat. Add two quesadillas and brown for 3 minutes. Turn over and brown other side, 3–5 minutes. Remove from pan and cook remaining two quesadillas. Cut each quesadilla into 3 triangles. On each serving plate arrange 2 quesadilla triangles, and top with 2 avocado slices, 2 T. salsa, and 1 T. sour cream. Serve approximately 1 c. watermelon salad with each plate.
All materials courtesy of: Produce for Better Health Foundation.
For more recipes featuring fruits and vegetables, visit www.5aday.org
This farm news was published in the Sept. 13, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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