Hey everyone! Hope you all have had a good week and have fun plans for the this long weekend! Today, I am sharing a family favorite, Fruit Salsa with Cinnamon Chips. This is one of my most requested recipes. This recipe works well for pot lucks and it is versatile enough to be an appetizer or dessert (I’ve also been known to eat leftovers for breakfast).
Fruit salsa is a healthy dish you can feel good about serving your family. It’s a snap to throw together too. It can be a little time consuming but trust me, it is well worth the effort! So without further ado, here is the recipe for the fruit salsa.
1 whole fresh pineapple
32 oz bag of frozen strawberries
sugar to taste
Finely dice all the fruit and put in a large bowl. You can interchange fresh for frozen or canned. This is just how I always do it. I find chopping semi-frozen strawberries is easier and quicker than chopping fresh. A note on the sugar, 1/4 cup is probably about right but start with less if your fruit is very ripe and sweet. In fact you may not need to add any sugar. =)
* If you do use the frozen strawberries, they appear a little frothy while they are thawing.
1 bag of 20 count medium size flour tortillas
2 oz olive oil (for brushing on tortillas)
cinnamon sugar (1/2 c sugar mixed with 1 teas. cinnamon powder)
First grease a cookie sheet and then put tortillas on the sheet. I do two tortillas at a time.
Then brush them with a bit of olive oil.
Sprinkle the cinnamon mixture on top and shake extras off.
Cut the tortillas. It’s important to do this before cooking. Then bake in a 375 degrees for 8 minutes.
That’s it! Both the fruit salsa and the cinnamon chips keep well (if they’re not all gobbled up!). I serve the chips in a big bowl but store leftovers in a large plastic zipper bag.
Thanks so much for stopping by! Have a wonderful weekend and please be carful out there.