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Fruit Salsas and Chips

Thank you Angie and Pampered Chef!

Great! Serve this over grilled or baked chicken breasts, with Cinnamon Tortilla Triangles, (recipe follows) over yogurt, ice cream or angel food cake. It’s pretty - and it’s pretty tasty!

Tangy Fruit Salsa 8-10 servings
1 cup raspberries (fresh or whole, fresh frozen fruit, not in syrup)
2 peaches or ripe pears, diced
2 kiwi, diced
juice of one lime, or a couple squirts of those cute little plastic limes.
1 tblsp. sugar

Mix and serve.

Fruit Salsa 8-10 servings
juice of 1 lime, or a couple squirts of those cute little plastic limes.
1 tablespoon strawberry jelly
2 cups strawberries, sliced
4 kiwi, diced

Mix and serve.

Cinnamon Tortilla Triangles
6 (10 inch) flour tortillas
3 tablespoons white sugar, mixed with
1 tblsp. ground cinnamon

Heat oven to 400 degrees.

Arrange tortillas on a cookie sheet and spritz with water or butter flavored cooking spray.
Sprinkle with cinnamon sugar mixture.
Cut into 6-8 wedges (pizza cutter works really well).
Bake for 13 minutes.
Serve the Cinnamon Triangles warm with the chilled fruit salsa.

Notes:
- Don’t be afraid to experiment with different, similar fruit!
- Try chopped strawberries, crushed pineapple, kiwi and blueberries!
- Just remember: "texture, taste, color, shape!" Sweet and tangy - mix it up!
 

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