Fruit Salsa & Cinnamon Chips

If you have never been to the desert in the summer then you have no idea what we are talking about when we say it gets hot here. Most of us are used to the heat – although it does take a few takes once we are well into the 100+ temp to get fully acclimated (the heat that radiates off the asphalt is the worst!). Our blessing truly is that, for most of the summer months, it really is a ‘dry heat’! That being said, we are officially in our monsoon season and the humidity will begin to hover between 50 and 70%...that is when things get downright nasty!

All of that to say, in the midst of a desert summer you are continually looking for foods that are cool and refreshing. This recipe fits that bill – ok, we may heat the stove up a little for the chips!

I make this often during the summer, and have done so for over 15 years now. It is a great go to for all meals and snacks! I will usually crank out a batch in an evening (making the chip in the oven after the sun goes down helps keep the house cooler during the day!). I hope you will try it and let me know what you think.

Fruit Salsa

Ingredients

  • 1 quart of strawberries

  • 3 medium Granny Smith apples

  • 5-7 ripe kiwi fruit

  • 2 T light brown sugar

  • Juice of 1 lemon

Directions

Wash all fruit. Finely chop all fruit and mix in a medium bowl. Squeeze lemon juice over the fruit and stir.

 

 

Sprinkle brown sugar over the top of the fruit and stir once again. Chill salsa in the refrigerator for at least 2 hours, to allow sugar and juices to mingle and marinate the fruit. Serve with cinnamon chips or over the top of vanilla ice cream. Makes about 6 cups.

(I ‘play’ with this recipe often by increasing or decreasing the amount of fruit I use. Once you make a batch you will get an idea of how you would want to make more or less.)

Cinnamon Chips

Ingredients

  • 8” flour tortillas (I don’t put a number here…you will need to decide how many you are going to make for your family size)

  • Melted Butter

  • Mixture of cinnamon & white sugar (again, each person is different as far as taste. I love cinnamon so I mix 2 teaspoons to a cup of sugar)

  1. Heat oven to 400 degrees. Line cookie sheets with parchment paper. With a pizza cutter, or sharp knife, cut the tortillas into 8th – like pizza slices.

  2. Place wedges on the parchment paper lined cookies sheets. Brush each with melted butter and then sprinkle with cinnamon sugar mixture.

  3. Bake at 400 degrees for 10 minutes.

  4. Cool on cooling rack.

  5. Once chips are cool, place in an airtight container.

And there you have it…fruit, cool and delicious!