Well hello there, summer!
Boy, when summer arrives in Colorado, it really makes an entrance, doesn’t it?! After some sunny 90-degree days, it’s hard to believe a few weeks ago we were worried about a blizzard!
Memorial Day is just around the corner, and it’s time to bring on the summer food!
Last time we talked about fruit dip recipes, but this week I present to you ... drumroll please ... a dip made out of fruit. It’s not a dip for your fruit, but a dip made of fruit! Whoa! Mind blowing!
This fruit salsa from The Thread Affect blog uses diced kiwis, apples, raspberries and strawberries served up fresh with homemade cinnamon tortilla chips.
The pairing of the refreshing fruit with the sweet chips is a unique treat and a perfect welcome to summer.
Fruit Salsa with Baked Cinnamon Chips
For the fruit salsa:
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
8 ounces raspberries
1 (16-ounce) carton of strawberries, diced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
For the cinnamon chips:
10 (10-inch) flour tortillas
Melted butter or butter-
flavored cooking spray
1 cup white sugar
2 tablespoons cinnamon
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.
Coat one side of each flour tortilla with melted butter or butter-flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice, and it gets runny.
Holyoke Enterprise May 23, 2013