Hot Mango Quesadilla with Blueberry Kiwi Salsa At home or under the stars on a camping trip, this dessert made with tree ripened fruit is simply excellent and unexpected. Garnished with a scoop of salsa, you will be loved and hugged by all who partake. Vary the fruits as you like for the quesadilla and salsa: peaches, mixed seasonal plum, blackberry, strawberry, pineapple, papaya... Quesadillas: 2 whole wheat or spelt tortillas, per quesadilla 1 mango, pitted, peeled and sliced, per quesadilla 1/4 c. honey, per quesadilla cinnamon, to taste Salsa: 1 c. chopped kiwi 1 c. fresh blueberries 3 tbsp. minced fresh ginger 4 tbsp. lime juice 1 tsp. minced lime zest 2 tbsp. honey Mix salsa ingredients together in a medium bowl. Chill or leave at room temperature for serving. Heat a 10 inch cast iron skillet or other appropriate sized pan over medium high heat. Place one tortilla in the pan. Evenly place fruit over tortilla. Drizzle with honey and sprinkle with cinnamon. Top with second tortilla. Heat quesadilla, checking bottom tortilla occasionally until crisp and a light golden brown, about 5 minutes. With wide spatula, carefully flip quesadilla over and lightly brown second side. Transfer to cutting board, and with a sharp knife cut into wedges, arrange on serving plate with salsa alongside.