A fruit pizza is a tasty way to showcase summer fruits. This version is from Beverly Bordner of Bartonville, Ill.

A fruit pizza is a tasty way to showcase summer fruits. This version is from Beverly Bordner of Bartonville, Ill.


“You can get the kids to help. Everyone can help in making this fruit pizza. It’s a fun time,” she writes.


Feel free to substitute whatever fresh fruit you have on hand. The recipe for fruit salsa comes from www.allrecipes.com.


Fresh Fruit Pizza


Crust:




2 sticks butter

2 cups flour

1 cup chopped pecans

Filling:




1 (8-ounce) package cream cheese, softened

2 cups powdered sugar

1 (16-ounce) tub whipped topping

Topping:




Sliced strawberries, blueberries, red or black raspberries, blackberries, sliced kiwi

1 carton strawberry glaze

Sliced almonds (optional)

Crust: Preheat oven to 350 degrees. Combine crust ingredients; mix until doughy. Press firmly into 16-inch round pizza pan that has a lip on it. Bake 25 minutes. Cool.


Filling: Mix filling ingredients and spread over the crust, which should be very cool.


Topping: Arrange cleaned fruit over filling. Press fruit lightly into filling, so they stay put. Brush glaze over fruit, all the way to the edge. Sprinkle almonds over glaze, if desired. Store in fridge.


Makes 10 to 12 servings.


-- Beverly Bordner of Bartonville, Ill.


Fruit Salsa




1 tomato

1 orange, peeled and segmented

2 kiwis, peeled and sliced

1 red onion, coarsely chopped

1 avocado, peeled and pitted

1 bunch cilantro

2 jalapeno chile peppers

Garlic salt to taste

In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process, using pulse setting, until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.


Makes about 32 servings.


-- www.allrecipes.com.


--We’re looking for recipes that call for peaches. Please send in your favorites.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.