Mom made this fruit salsa and cinnamon chips for us when we came to visit over the weekend. It was so good! We actually had it for breakfast leftover.
This would be a perfect dish to serve at a brunch or for an appetizer.
Mom used this chopper to cube all the apples and strawberries, which is much faster than using a knife.
For the chips you can bake tortillas with cinnamon and sugar topping or buy cinnamon pita chips from the grocery store. (I think Mission even sells a cinnamon chip now too)
- 2 kiwis, peeled and diced
- 2 apples, peeled, cored and diced
- 8 oz of raspberries (we left out)
- 1 lb of strawberries, diced
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 3 Tbsp of fruit preserve (any flavor)
- 10 flour tortillas
- butter flavored cooking spray
- 2 Tbsp of cinnamon sugar
- In a large bowl, toss together kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
- Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F.
- Coat both sides of tortillas with butter flavored cooking spray.
- Sprinkle tortillas with desired amount of cinnamon sugar.
- Stack tortillas and cut into wedges using a pizza cutter and arrange in a single layer on a large baking sheet.
- Bake in the preheated oven 6 to 8 minutes. You don't want them to get too brown.
- Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.