Fruit Salsa & Cinnamon Chips

This is such a delicious treat! It’s like dipping a crispy churro into a sweet, fruity salsa. What a great combination!¬†You can make this with any fruit you have, I added an extra kiwi and apple because I didn’t have the raspberries. Another winning recipe from the Worldwide Ward Cookbook! This one comes from Nancy Leavitt in Logandale, NV.

Salsa:

2 kiwis, peeled & diced (I used 3)

2 apples, peeled, cored, and diced (I used 3)

1 lb. fresh strawberries, diced (I subbed frozen)

1 8-oz. pkg. frozen raspberries, thawed

2 T. granulated sugar

1 T. brown sugar

3 T. fruit preserves, any flavor (Nana’s homemade strawberry jam please!)

In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 min.

Cinnamon Chips:

10 10-in. flour tortillas (we used whole wheat and they were perfect)

Vegetable oil for frying

2 C. cinnamon-sugar mixture to taste

Cut tortillas into strips or triangles. Heat oil in trying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon sugar. Coat chips, then place on paper towels to cool. (I felt like I was working at a fair while making these, the smell is just like a churro stand) Serve with fruit salsa & enjoy!

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