Colorful, beautiful, and oh-so-tasty, this treat will draw a crowd. But that’s okay because it makes a lot. Serve it as an appetizer, a dessert, a midday munch, or a midnight snack. Or, follow my lead and do all of the above. This refreshing summer recipe is a great way to use all the fruit that’s coming into season. Paired with the crispy cinnamon sugar chips, you’ll think you’ve died and gone to salsa heaven.
2 kiwis, diced
2 mangos, diced
1 apple or pear, diced
1 cup raspberries
2 cups strawberries, hulled and diced
1 cup blueberries
2 tablespoons sugar
1 tablespoon brown sugar
3 tablespoons jam or jelly (any flavor)
Mix all ingredients in a medium-large mixing bowl until well combined. Allow to chill in the fridge for 30 minutes to an hour. Serve with cinnamon sugar chips.
Hint: Don’t feel married to the salsa ingredients or amounts. Use whatever fruit you have on hand and mix and match as you please. You cannot go wrong!
Cinnamon Sugar Chips
10 flour tortillas
3 tablespoons butter, melted (or butter-flavored non-stick spray)
Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar. Coat one side of each tortilla with butter or non-stick spray and sprinkle with cinnamon and sugar. Cut into wedges and bake on a cookie sheet for 8-10 minutes or until slightly brown and crispy.