‘Tis the season for graduations, confirmations, and outside celebrations! The patio furniture is out, the mulch is spread, and we’re ready for cookouts. I almost always offer to bring an appetizer or dessert, because I like “snacky” food, and it gives me a chance to try one of the millions of appetizer and dessert recipes that I am constantly clipping or pinning. You see, in my imaginary life, I have thousands of cookouts, cocktail parties and family gatherings to attend, which is why I save all those recipes.
My real life, however, isn’t really like that, so just the thought of making a new appetizer or dessert sometimes makes me giddy with excitement.
Fruit salsa is one of those recipes that can go either way – appetizer OR dessert. It’s a nice twist on the traditional fruit salad, and (bonus) it’s quick and easy to throw together just before you leave for the party. Of course, it’s also a healthy choice, so no one has to feel guilty about going back for seconds. Or thirds.
If making this ahead of time, keep the chips in an airtight container, and chop and blend the fruit, but don’t add the jelly/sugar mixture until just before serving. Use hot pepper jelly if you want more of a spicy kick.
Sweet ‘n Spicy Fruit Salsa With Cinnamon Chips
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 8 medium flour tortillas
- cooking spray
- 16 oz strawberries hulled and chopped
- 3 kiwis peeled and chopped
- 2 cups fresh pineapple peeled, cored, and chopped
- Preheat the oven to 400°F
- Combine the sugar and cinnamon in a small bowl.
- Stack the flour tortillas and using a sharp chef's knife, cut the stack in eighths to make 8 triangle-shaped chips from each tortilla.
- Lay the flour tortilla chips in a single layer on a baking tray. Spray them with cooking spray and sprinkle with ½ of the sugar-cinnamon mixture. Flip them over and repeat with the second side.
- Bake the chips for 10-12 minutes, rotating the pan and flipping the chips halfway through. Remove the chips from the oven when they are light golden brown. Let them cool to room temperature.
- In a large mixing bowl, combine the chopped strawberries, kiwi, and pineapple. Toss to combine.
- Serve the chips with the fruit salsa to dip.