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Monday, February 11, 2013

Fruit Salsa with Baked Cinnamon Chips

This was so simple to make and yet soooooooooo incredibly good.  We couldn't stop eating it!  The kids absolutely loved it too.   Will definitely make again and again.  The only thing about it is that you can't make it too far in advance so be prepared to eat once it chills for a few minutes!  And trust me, once you start eating it, you can't stop anyway.
Side note:  We made the Baked Cinnamon Chips the first time we had this but we have also found that you can buy Baked Cinnamon Sugar Pita Chips (we used Stacy's brand that we found at Mar's Grocery Store) if you want to save time.  Just as good!


for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries - chopped
6 oz blackberries - chopped
1 (16 oz) carton of strawberries, diced
8 oz blueberries - chopped (optional)
2 tbsp white sugar (I used splenda)
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry)

for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray (we used the non fat cooking spray)

cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon


1.  In a large bowl, thoroughly mix all the fruit, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2.  Coat one side of each flour tortilla with melted butter or butter flavored cooking spray.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3.  Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.