Sunday, May 2, 2010

Apple Berry Salsa with Cinnamon Chips

Jennifer S.

This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

Cinnamon chips
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

2 med Granny Smith apples--peeled, cored and chopped
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 mango--peeled, pitted and chopped
1 small orange--zested and juiced
2 tbsp packed brown sugar
2 tbsp honey

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi and mango. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and honey to fruit mixture, mix gently. Serve with cinnamon chips.

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