I think Winter has finally given up in our area. It fought hard right at the end with a couple snow storms the past few weekends, but it's finally feeling like Spring has won. The grass is green, the plants in my garden are popping up, and when I feel the sun on my face it has some heat behind it. I find myself daydreaming of barbecues and ladder golf games in the back yard, forgetting a little about the weeding and mowing that I'll have to do in the summer, too. I'm already craving fruits and fresh foods more. Do you just love fruit in the summer? It seems like I can't get enough of it.
The grocery stores near us have had some big, beautiful strawberries lately, and I thought a perfect way to use some and fill my craving for fruit would be to make some fruit salsa and cinnamon chips. Fruit salsa is just as amazing as it sounds - chopped bits of apple, strawberries and kiwis tossed with a little raspberry jam. I could eat it with a spoon, and may have been known to do so in the past. The cinnamon chips are also delicious on their own, with their almost-fried taste and just enough sweetness and cinnamon. The only bad part about this recipe is that it disappears too fast. It's something you make for when friends come over, but then wish you had all to yourself.
Fruit Salsa with Cinnamon Chips
10 (10 inch) flour tortillas
1 cup sugar
Fruit Salsa :
2 kiwis, peeled and diced
2 Fuji apples, cored and diced
1 pound strawberries, diced
1 T brown sugar
1 tsp lemon juice
3 T fruit preserves, any kind
1. Heat oven to 350 degrees and brush both sides of a flour tortilla with melted butter. Mix sugar with cinnamon and pour mixture over tortilla until it is completely covered. Lift tortilla and shake off excess, then cut into 8 wedges with a pizza cutter. Place on baking sheet and repeat with remaining tortillas. Bake at 350 for 9-10 minutes, or until cinnamon chips are crispy and just starting to brown. Remove from oven and let cool.
2. In a large bowl, mix kiwis, strawberries, brown sugar and preserves. Add apples and stir to mix. Serve immediately.
Recipe Source: adapted from allrecipes.com