Fruit Salsa with Baked Cinnamon Chips
- Yield: 4 cups
- Fruit Salsa:
- -- Juice of 1 lime
- 2tablespoons granulated sugar
- 1/2teaspoon ground cinnamon
- 4-- fresh basil leaves, chopped
- 1-- kiwi, peeled and cut in 1/4-inch dice
- 1-- crisp apple, peeled, cored, and cut in 1/4-inch dice
- 1cup strawberries, hulled and cut into 1/4-inch dice
- 1-- mango, peeled, pitted, and cut into 1/4-inch dice
- Baked Cinnamon Chips:
- Eight-- 10-inch flour tortillas
- -- Butter-flavored cooking spray
- 1cup cinnamon sugar (scant 1 cup granulated sugar plus 2 tablespoons ground cinnamon)
- To make the fruit salsa, whisk the lime juice, sugar, cinnamon, and basil together in a small bowl. In a large bowl, combine the kiwi, apple, strawberries, and mango. Pour the lime juice mixture over the fruit and mix gently. Transfer to a large serving bowl.
- To make the cinnamon chips, preheat the oven to 350°F.
- Coat each side of the tortillas with cooking spray. Make a single stack of the tortillas and slice through the stack to make 8 wedges from each tortilla. Working in batches, spread the tortilla wedges in a single layer on a large baking sheet. Sprinkle the wedges with cinnamon sugar, and spray them again with cooking spray. Bake for 8 to 10 minutes, until nice and crispy. Repeat to make the rest of the cinnamon chips. Allow the chips to cool for 15 minutes before serving.
Make- ahead tip: Store the chopped fruit in separate containers in the refrigerator until ready to serve. Prep the dressing and store until ready to use. Toss the salsa ingredients together right before serving.
Recipes reprinted with permission from Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion by Alice Currah, William Morrow/Avon HarperCollins Publishers