Ingredients
- 1 1. 1. Choose Your Fruit
- Kiwi, Mango, Strawberries, Pineapple and blackberries
- Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
- to Mango is my top choice because you all know how much I love mangoes! I usually put in a higher ratio of mangoes to other fruit, but that’s just me. Peaches, nectarines, or orange segments would work.
- Yellow: Pineapple! Fresh is best, but in a pinch (uh..like my pictures here) open up a can. I guess nectarines and peaches can also be yellow.
- Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.
- Blue/Purple: I go with price on this one. Blueberries or blackberries, whichever is cheaper! See my note about blackberries below.
- 2 2. 2. Choose Your Sweetener
- Honey: I love the flavor of honey with fruit. I usually add a little no matter what.
- Powdered Sugar: It dissolves fast and gives a light sweetness.
- to Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
- Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices. Remember my life lesson about adding sugar?
- to Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.
- 3 3. 3. Choose Your Extras
- to don’t want to do all of these together- pick and choose!
- to Juice: I always add lime juice. Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
- Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
- Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
- to Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
- Ginger: I’m adding this from Kate’s suggestion in the comment section. Great thinking! A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
Preparation
Step 1
Baked Cinnamon Chips
Flour Tortillas (I like the little 6″ ones)
Melted Butter
Cinnamon Sugar
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that?
Then sprinkle on some cinnamon sugar.
Use a pizza cutter to cut those tortillas into wedges.
Place them on an ungreased baking sheet and bake them in the oven for about 10-12 minutes. You’ll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool. I usually place them on a cooling rack so I can fill up the pan with more, but they can just cool on the pan as well.
When they’re done they’ll be light and crisp and oh so delicious. These are yummy, addicting little things. You can use them for all kinds of things- try making nachos by topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge. Or dip them in fruit dip or straight into whipped cream. Or just snack on them plain- they make a great after school snack. My toddler loves making these with me. Even sprinkled with sugar they’re still more healthy than a fried tortilla chip and they taste like a yummy cookie!