Friday, July 19, 2013

Fruit Salsa with Baked Cinnamon Chips


Happy Friday! Hope you're staying cool inside or by the pool because it is HOT! The kind of hot where you step outside early in the morning and it's already hard to take a breath because of the humidity. I love spending as much time as possible outside, but with the heat index hitting triple digits today, I think I'll stick with the AC.

This recipe is a nice twist on your normal salsa. I love serving it with cinnamon tortilla or pita chips. But it's also great to serve on chicken or fish. It's nice to make during the summer because the fruit is in season, which means it's cheaper!


For this recipe you'll need: 2 golden delicious apples, 2 kiwi, 1 carton of raspberries, 1 carton of strawberries, fruit preserves & sugar.


Wash your berries in a colander and pat dry.


These next few steps are a little tedious, but chop your fruit into small pieces.


Chop your raspberries.


Here's a fun tip for cutting kiwi that my mother-in-law taught me. Slice off both ends so the kiwi can stand on one end. Make 1 cut through the skin from top to bottom along the side of the kiwi. Then use a spoon slide between the skin & flesh of the kiwi.


Work the spoon around the kiwi until all of the skin is removed.


Chop your kiwi. Also peel and chop your apples.


Add your fruit to a large mixing bowl.


Stir in 3 tablespoons of fruit preserves & 1 tablespoon of raw sugar.


I used strawberry preserves, but any flavor would work. Just pick your favorite!


Store in an airtight container in the fridge. It is best when made and eaten the same day before fruit begins to get runny.


For your baked cinnamon chips, you'll need 1 package of tortillas or pitas. I like the pita chips best, but I already had tortillas at home so that's what I used this time. 

Preheat oven to 350 degrees. Use a pizza cutter to slice your tortillas/pitas into whatever size chips you want.


Lay your chips out on a baking sheet.


Use a pastry brush to coat the top of each chip with melted coconut oil or butter. Sprinkle cinnamon sugar over each chip.


Bake 8-10 minutes or until edges begin to brown and chips are crispy. Allow to cool completely before serving with salsa.


Fruit Salsa
  • 1 carton strawberries, chopped
  • 1 carton raspberries, chopped
  • 2 kiwi, chopped
  • 2 golden delicious apples, chopped
  • 3 T fruit preserves (I used strawberry)*
  • 1 T raw sugar

Add your chopped fruit to a large mixing bowl. Stir in fruit preserves & raw sugar. Store in an airtight container in the fridge. Best when made and served the same day before fruit becomes runny.


Baked Cinnamon Chips
  • 1 package tortillas or pitas*
  • Coconut oil or butter, melted
  • Cinnamon sugar

Preheat oven to 350 degrees. Use a pizza cutter to slice your tortillas/pitas into whatever size chips you want. Lay your chips out on a baking sheet. Use a pastry brush to coat the top of each chip with melted coconut oil or butter. Sprinkle cinnamon sugar over each chip. Bake 8-10 minutes or until edges begin to brown and chips are crispy. Allow to cool completely before serving with salsa.

*To make this recipe gluten free, just make sure your tortillas/pitas & fruit preserves are GF. Rudi's has great GF tortillas!


Recipe adapted from The Girl Who Ate Everything.

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