Fruit Salsa

A few weeks ago, one of my new friends from my church small group brought fruit salsa for all of us. I had never experienced the joy of fruit salsa before and was instantly hooked! I went searching for recipes and have since been making my own. The wonderful thing about it is that it is versatile and the kind of fruit in it can be interchanged depending on the season. Use all organic or no sprays used fruits, except for the kiwis if you can’t find organic. Kiwis are on the EWG’s Clean 15 list as one of the fruits that are resistant to pesticides because of their thick skin so they test very low. It is a lovely snack to bring to a potluck or blessingway.

FRUIT SALSA

2 organic apples (any variety) – peeled, cored and diced

8 oz organic raspberries

1 lb organic strawberries – sliced

2 kiwis – peeled and diced

3 Tablespoons sucanat or Rapadura sugar

3 Tablespoons organic fruit preserves of choice

10 tortillas – can be homemade. Ezekial 4:9 sprouted, or your choice of organic whole wheat or spelt.

2 Tbs organic butter – more or less

2 Tablespoons cinnamon sugar – I use 1 TBS sucanat and 1 TBS organic cinnamon

Method:

Preheat oven to 350 degrees fahrenheit.

Mix fruit, sucanat, and preserves. Cover and refrigerate for at least 15 minutes

Stack all your tortillas in a pile and cut into 8 sections.

Place tortilla sections on parchment paper or Silpat lined cookie sheets.

Using a pastry brush, lightly brush melted butter over each tortilla section on the side facing up only.

Sprinkle with cinnamon and sucanat and bake at 350 degrees for 8-10 minutes until they are just turning golden brown and crispy. Repeat with all the chips.

Let cool and serve with the fruit.

This is such a fun snack to eat! There is something so giddy about scooping up sweet fruit with a cinnamon chip! You must try this and tell me if you feel the same way about it!

Enjoy!

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