My daughter Kasi very recently had a baby and she needs to watch what she eats (fruits, veggies, etc.). Kasi found this recipe for fruit salsa from the website; “The Girl Who Ate Everything”, so I made this for her. I also made one without strawberries for her hubby who is allergic. I also used refrigerated pie crust for the cinnamon chips. PERFECT!!!
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz. raspberries
1 (16 oz.) carton of strawberries, diced
2 Tbsp. white sugar (more or less to taste)
3 Tbsp. fruit preserves, any flavor (I used strawberry and raspberry for Christopher’s)
10 (10″) tortillas (I used 2 refrigerated pie crusts)
1 cup white sugar
2 Tbsp. cinnamon (I used Chinese Cinnamon)
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees.
Coat one side of each flour tortilla with melted butter. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).**
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.
Inner Chef Notes: If using refrigerated pie crusts; cut into pieces and brush with melted butter, sprinkle with cinnamon/sugar mixture and bake for 10-12. minutes until crisp.
I highly recommend that you don’t make this too far in advance; in fact if at all possible, make right before serving (with 15 minutes added for chill time). It didn’t take long for my salsa to gather much liquid.