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A friend of mine made a fruit salsa for a picnic once and I recreated my own with my favorite seasonal fruits. For this recipe, you can use ANY fruit you want. I actually took this dish with me as an edible visual aid when I interviewed for my Family & Consumer Science teaching position. Needless to say, it got me hired! Total Cost: $12.33
Ingredients
- For the Tortilla Chips:6 large whole wheat tortillas2 teaspoons cinnamon1 tablespoons sugarCooking spray
- For the Salsa:3 cups fresh pineapple, diced (about 1/2 a large pineapple)2 cups diced strawberries1 large mango, peeled and diced2 apples or peaches, diced3 kiwi, peeled and diced1 cup blueberriesJuice of one lime 2 tablespoons sugar2 teaspoons cinnamon
Yield
Serves: 10 servings
Preparation
Preheat oven to 400ºF degrees. On a cutting board, cut tortillas in half and then cut into five wedges. Spread out tortilla pieces onto a baking sheet in an even layer.
Combine cinnamon and sugar into a small bowl. Spray a light coating of cooking spray over the tortilla wedges. Sprinkle them with the cinnamon and sugar mixture. Flip them over and repeat. Bake for 6-8 minutes, turning once half way through baking.
For the salsa, add diced pineapple, strawberries, mango, apples, kiwi and blueberries into a large serving bowl. Juice the lime over a small bowl. Then, add sugar and cinnamon and stir until well-combined. Pour lime dressing over the fruit and fold salsa to distribute evenly. Serve with tortilla chips!
Winter Fruit Variation: Substitute oranges, grapefruit or tangerines when summer fruits aren’t in season.