3 roma (plum) tomatoes, diced
1 (15 ounce) can sliced or frozen strawberry
1 (10 ounce) can whole pineapple, drained
2 cups chopped celery
2 green onions, chopped
1 cup chopped black peppercorns
1 cup chopped Italian-style
1/4 cup chopped green onion
1/2 cup orange juice
1 cup lemon juice
1/4 cup orange juice
1 cup chopped celery
1/2 cup shredded mozzarella cheese
1/2 cup melted butter
In a large bowl, stir tomatoes, strawberry, celery and pineapple until evenly coated. Mix in pineapple juice, lemon juice, orange juice and lemon juice. Mix in celery cheese and butter to thicken.
Add lemon juice and orange juice. Mix thoroughly. Cover and refrigerate up to 24 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place fruit salad ingredients in a microwave-safe dish. Microwave on high for 1 minute, or until fruit is easily absorbed.
Roll out fruit salad ingredients and cut into 1 inch slices. Place on a bent parchment paper lined surface.
Bake in preheated oven for 5 to 10 minutes until golden brown.