Fruit Salsa with Cinnamon Sugar Chips
Fruit Salsa? Well I started out wanting it to look similar to a traditional salsa, then realized it was just a fancy title for a fruit salad served with chips. I served mine with home fried flour tortillas seasoned with a cinnamon sugar mixture. This recipe was made with what I consider tropical flavor fruit, but you could make it with any type of fruit you and your family enjoy. I’ve seen in some recipes that people use jellies and jams to sweeten the fruit, but I find I really enjoy just a sprinkle of sugar, for us right now its Organic Coconut Brown Sugar.
Ingredients: 4 to 6 servings
- about 3 cups of diced strawberries (for me that was 1/2 a medium container)
- 2 kiwis, diced
- 1 mango, diced
- 2 cups pineapple, diced
- 1 Tb sugar (I used Organic Coconut Brown Sugar)
- 6 to 8 flour tortillas, cut into 12 wedges each
- vegetable oil
- 1/4 cup sugar
- 1 teaspoon cinnamon
In a large bowl combine all the fruit and sprinkle with sugar. Mix well, cover and refrigerate at least 2 hours before serving. Serve cold with Cinnamon Sugar Chips.
In a medium to large size skillet heat the vegetable oil over medium heat. I pour enough oil in the skillet to measure 1/4″ inch deep. Pan fry the tortilla wedges until they are golden brown. Place on a plate lined with a couple of paper towels to absorb any oil residue. As each fried tortilla is placed on the plate, sprinkle lightly with the cinnamon sugar mixture. You can store these in a 200 degree oven to stay warm if needed, or store in a plastic bag and refrigerate for later use. When warming, remove from the plastic bag, place on a microwave safe plate lined with a couple of paper towels and microwave on the re-warming mode for a couple of minutes. Or place them in a 300 degree oven and reheat for about 10 minutes, or just serve the chips at room temperature.