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I’m always up for a little chips and salsa but this has a little bit of a spin on it …

fruit salsa.  Yup … that’s right … there’s no tomatoes, no onions, no peppers or

spicy jalapeno’s for a country mile.  Just fruit.  Tart apples, sweet strawberries,

ripe raspberries and delicious kiwi all mixed up together to give you a fun,

bursting with flavour taste of sweetness served up on a baked cinnamon chip.

I first came across this recipe a couple of years ago and I’ve been mixing it up

ever since. It’s a real favourite around here and makes a great dish for a fun,

summer get together.  It’s got great colour, it’s versatile, full of flavour and

chock full of vitamins. 

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced

2 apples, whatever suits your fancy

1 package of plump, juicy raspberries

1 pound strawberries, coarsely chopped

1 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons raspberry preserves (jam), or whatever you’ve got in the fridge

10 (10 inch) flour tortillas

Butter flavoured cooking spray

1 /2 cup cinnamon sugar, you can make this yourself, just toss 1/2 cup

granulated sugar with a teaspoon of cinnamon.  If you don’t like cinnamon or

just can’t have it, feel free to just use the sugar.

Method

1. First you’ll want to rinse your fruit and chop up everything but the

raspberries.

2. In a bowl, mix kiwi, apple, raspberries, strawberries, sugars and preserves

(which is a fancy name for jam).

Just look at all those gorgeous colours.  I even left some of my skin on the

apples for some colour.  Besides, it’s so good for you. Place your bowl in

the refrigerator while you make your cinnamon chips.

 Preheat your oven to 350 °F (175 °C).

Coat one side of each flour tortilla with butter flavoured cooking spray. 

My sprinkling’s a little uneven, but you get the idea.

Cut each tortilla into 6 wedges and arrange in a single layer (important so you

get the crispiness) on a large baking sheet.  Sprinkle wedges with desired

amount of cinnamon sugar.  Spray again with cooking spray.

Bake the tortillas, in batches, in the preheated oven for 8 to 10 minutes.  Allow

to cool approximately 15 minutes.  Serve with chilled fruit mixture.

While chilling in the fridge,  the sugars start to break down the fruit and

preserves and you get a delicious juicy salsa.

 

Makes approximatley 3 cups of salsa and 60 chips.

Adapted from All Recipes

Enjoy! TSW

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