Fruit Salsa has been all over the foodie blog world recently. In the past I’ve made fruit salsa to put on top of grilled chicken and pork. A friend brought a yummy fruit salsa to a picnic last year, but it was more like a diced fruit salad. Then I stumbled upon a recipe serving fruit salsa with cinnamon tortilla chips. I tried the recipe, and it was really good, but not exactly what I wanted. I adapted the recipe to please my taste buds, and I thought I had nailed it. Just to be sure I tested on my family at our Mother’s Day BBQ. Everyone loved it, but I didn’t photograph it before it was demolished… Now, my sister is visiting from Scotland and I decided to make it for our family get together yesterday. Devoured instantly!
Fruit Salsa Ingredients:
1 lb. strawberries, 1 1/2 c. raspberries, 1 golden delicious apple, 1 Anjou pear, 2 lemons, 3 Tbsp. raspberries preserves, 1 Tbsp. dark brown sugar
Fruit Salsa Directions:
Mix together preserves and sugar, set aside. Zest and juice lemons. Hull strawberries and cut into small pieces. Core apples and pears into small pieces and soak them in the lemon juice for a few minutes. Cut raspberries into quarters. Mix all ingredients, except the lemon juice together. Let sit for 5 hours before serving.
Cinnamon Tortilla Chip Ingredients:
10 flour tortillas, 1/2 c. sugar, 1 Tbsp. dark brown sugar, 2 Tbsp. cinnamon, 3 Tbsp. softened butter
Cinnamon Tortilla Chip Directions:
Preheat oven to 350°F. Mix together cinnamon and sugars. Lightly rub tops of tortillas with butter and then sprinkle with cinnamon mixture. Use a pizza cutter to slice the tortilla into triangular chips. Bake for about 10 minutes or until crispy. Remove from oven and place on a cooling rack. Store in a plastic zip top bag until ready to serve.
If you want to prepare this ahead of time I suggest to chop the fruit and mix the coating the day before and toss the fruit together the morning before serving.
I also make a great berry salsa and tropical fruit salsa.
How was your weekend?