We are really on a fruit salsa kick at our house. It's amazing the combinations we can come up with and they all taste so good! Until a week ago, they were all spicy fruit salsas -- the kind you eat before or with dinner. But a few weekends ago, I wanted something low fat for dessert and thought a sweet fruit salsa might be yummy. We all thought it was great -- even the kids and a friend Joshua had over. It was plenty sweet for dessert, but no one felt stuffed afterward. I made the salsa up ahead of time, and chilled it, and made the chips just before we ate dessert. (There are a few brands of chips on the market that have a cinnamon variety. If you can find some you can make an easy substitution.)
The combinations of fruit for the salsa are, obviously, limitless. I picked up what looked good at the store.
Fruit Salsa and Cinnamon Chips
1 pint strawberries, cleaned and finely diced
1/2 pint blueberries, briefly chopped in the food processor
2 kiwi fruit, peeled and finely diced
1 cup finely diced cantaloupe
1 pear, peeled and finely diced
1 T. honey (or more as needed)
1 T. lime juice
10 corn tortillas
2 T. canola oil
cinnamon/sugar
Mix fruits together in a bowl. Add honey and lime juice and stir. Cover and refrigerate for at least an hour. Taste and adjust sweetness if needed.
Heat oven to 400 degrees.
Cut each corn tortilla in quarters (stack them and cut as many as you can at once).
With a pastry brush, lightly brush the tops of each chip with oil.
Sprinkle with cinnamon sugar.
Bake for 10 to 20 minutes, until lightly browned and crisp.
Serve with salsa.
1 pint strawberries, cleaned and finely diced
1/2 pint blueberries, briefly chopped in the food processor
2 kiwi fruit, peeled and finely diced
1 cup finely diced cantaloupe
1 pear, peeled and finely diced
1 T. honey (or more as needed)
1 T. lime juice
10 corn tortillas
2 T. canola oil
cinnamon/sugar
Mix fruits together in a bowl. Add honey and lime juice and stir. Cover and refrigerate for at least an hour. Taste and adjust sweetness if needed.
Heat oven to 400 degrees.
Cut each corn tortilla in quarters (stack them and cut as many as you can at once).
With a pastry brush, lightly brush the tops of each chip with oil.
Sprinkle with cinnamon sugar.
Bake for 10 to 20 minutes, until lightly browned and crisp.
Serve with salsa.
7 comments:
We LOVE fruit salsa and homemade cinnamon chips. The kids are really good at making the chips themselves.
Our fruit salsa recipe goes like this:
2 md. granny smiths
1 md. pear
1/2 C. seedless red grapes
1/4 C. walnuts (optional)
1 Tbl. packed brown sugar
3 Tbl. orange juice
2 tsp. grated orange peel
I can't wait to try yours! Also, we have used flour tortillas in the past so the corn tortillas will be new for us too! Thanks, friend!
P.S. I like to whiz it all in the food processor.
That fruit salsa looks amazing. This week I didn't feel like cooking so we tried out a new resturant to us and they had fried tortillas with cinnamon sugar on them. I was wondering how to make them myself at home since one of my goals this year is to eat out less. Now I know how thanks to your post. I can't wait to try these recipes out.
This would be kind of fun for Valentine's day!
Just FYI the link to print is for meatloaf.
Charlotte, Your sounds good too. Will give it a try.
cassandrasmom, the restaurant probably deep fried the chips, so these will be a little different, but still good.
Thanks for the heads-up, Jamie. I fixed it.
This has been a top recipe on Allrecipes for YEARS. But I've never tried it. I've always wondered it if might be good on grilled pork or chicken!
Abby, I had no idea. I've seen recipes for spicy fruit salsa, but never just fruit. It's really yummy and I'm sure would be good with a variety of fruits. I think it's too sweet for meat though. I have two recipes: Mango Salsa and Firecracker Salsa
that would go well with meat, however.
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