Sunday, July 11, 2010
The last few times I've been home, my mom has had this fruit salsa on hand. We've decided it's the perfect summer appetizer, but I have to admit...I've enjoyed it for breakfast as well! I've seen other people make versions of this and serve with graham crackers, but the homemade cinnamon sugar tortilla chips are easy to throw together and so, SO good with the fruit salsa. This makes a pretty large batch and lasts for a few days in the fridge, so make it for yourself, even if you don't have a party to bring it to!
-1 carton strawberries
-1 carton raspberries
-2 golden delicious apples
-3 tbsp fruit preserves (we've used apricot or peach)
-2 tbsp sugar
-1 tbsp brown sugar
For the homemade chips:
-1 package 10-inch tortillas
-butter cooking spray
-cinnamon & sugar
1. Chop the strawberries and raspberries into small pieces and throw in a medium-sized bowl. Peel and chop kiwi and apples into small pieces. Add to bowl.
2. Add fruit preserves and sugars to bowl. Mix well. Cover and refrigerate until serving.
3. For the chips, spray each tortilla with butter cooking spray. Sprinkle with cinnamon and sugar. Spray again. Slice with a pizza cutter into triangle chip pieces. Bake at 350F for 10 minutes, until lightly browned and crisp. Serve chips with chilled salsa.