Fruit Salsa and Cinnamon Chips

Serves: 8

Add any fruit you have on hand to this delicious salsa - blueberries are delicious added in. The cinnamon chips are yummy!

Dovetailing Tip: Fruit is in season, so take advantage. Save some strawberries to use in the salad for Meal 3.

Prep Time:
Cook Time:
Total Time:


2 kiwifruit, peeled and diced
2 fuji apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
1 ripe mango, peeled and diced
5 tablespoons all-fruit preserves, any flavor
10 (10 inch) flour tortillas
butter, melted
2 tablespoons cinnamon sugar


In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Brush melted butter on one side of each flour tortilla. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

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.

Revised from Source:

Add Recipe to Cook'n

blog comments powered by Disqus