Fruit Salsa with Cinnamon Tortilla Chips
Have you ever looked in your fridge and on your counter and wondered, "How are we ever going to finish all of this fruit in time?" Like most of you, I HATE throwing away food - especially when it is delicious fruit I know my family would eat. Instead of wasting it or letting it get too ripe, I like to chop it up and mix it together to make one of my family's favorite treat - Fruit Salsa. You can do just about any combination of fruit and it will always taste great!
I love to make my own cinnamon sugar coated tortilla chips to go along with it. They are so simple to make and in turn make this salsa that much more delicious. It can serve as the perfect after school snack or an appetizer when entertaining friends. You can eat it for a couple of days, add it to crepes or to a smoothie.
Don't ever let your fruit go to waste again! Instead, make Fruit Salsa with Cinnamon Tortilla Chips! You will love it! Use corn tortillas for a gluten-free option!
Fruit Salsa with Cinnamon Tortilla Chips
This can serve as the perfect after school snack or appetizer at your next get together. The cinnamon sugar coated tortilla chips make this simple dish seem more sophisticated. | Makes about 4 cups.
Ingredients
2 cups strawberries, hulled and chopped
1 cup blueberries
1 mango, peeled and diced
2 kiwi, peeled and diced
1 lime
Method
Zest, then juice the lime into a large mixing bowl.
Mix all of the diced fruit in with the lime zest and juice. Serve with Cinnamon Tortilla Chips.
**See recipe for Cinnamon Tortilla Chips below.
Cinnamon Tortilla Chips
Perfect side-kick to my Fruit Salsa, but also great to serve with fruit and ice cream on top! | Makes 40 chips.
Ingredients
5 6" flour tortillas ("fajita" style)
Cooking spray of choice
1 teaspoon cinnamon
1 tablespoon coconut sugar
Method
Preheat oven to 350 degrees.
Cut tortillas into 8 equal triangles or strips.
In a small bowl, mix together cinnamon and coconut sugar. Add additional sweetener to taste.
Spray baking sheet with cooking spray. Lay tortilla triangles on tray. Spray lightly with cooking spray and sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until fully crisp. Be a careful not to burn them!
