Monday, April 11, 2011

Fruit Salsa & Cinnamon Chips

This weekend my friends had a bbq at Canyon Lake planned. However, the weather had other plans. The temperature never got about 60 degrees--unheard of for Arizona in April! So, what should have been a sunny, fun at the lake day turned into a Wii tournament and indoor picnic, which was totally okay with me.
photo from here

One girl brought fruit salsa and cinnamon chips. I was apprehensive to try the combination (I was expecting a mango salsa like the kind commonly used in fish tacos). But everyone kept raving about the salsa so I finally tried it. Good thing I did--it's amazing (anod nothing like mango salsa for fish tacos) and I can't wait to share it with everybody! The recipe is originally from AllRecipes.

I think this would be a great substitute for syrup on pancakes, or to put in oatmeal or yogurt.

  • Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Get Cookin'

In medium bowl, mix all fruit, sugar and preserves. Cover and chill in refrigerator until ready to serve. 

Pre-heat oven to 350 degrees. 

Spray one side of tortilla's with cooking spray and sprinkle with cinnamon sugar. Cut into wedges/strips. Spray again. Arrange on baking sheet and cook for 8-10 minutes. 

Cool on cooling rack.

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