Wednesday, May 9, 2012

Fruit Salsa with Baked Cinnamon Chips

We had a fun Cinco de Mayo party on Saturday with lots of yummy Latin-themed food. I say latin-themed because I'm quite positive that none of it was even close to authentic, but it's fun to celebrate! ;) We like to invite our neighbors and friends over occasionally to get to know them better and make fun memories. This time we had some widows in our neighborhood over as well as one other family. The widows are so cute and we love to spend time with them. They arrive on time (or early!) and dress up for the occasion. It makes you feel appreciated when they take the time to show that they care about your invitation. One thing that I love about the older generation is how grateful they are. Each one individually probably thanked me 2 or 3 times since then and I'm sure they will continue to do so for weeks afterwards. There's so much to be learned from their wonderful example. I think they were a little nervous when we told them it was going to be a Cinco de Mayo party, but they all seemed to have fun.

We had taquitos, a seven layer dip and this yummy fruit salsa with baked cinnamon chips that I will share with you today. The fruit salsa is especially pertinent for this week because it uses lots of strawberries and this strawberry jam that I showed you how to make last time...But if you don't have time to make the jam, you can just use any strawberry jam or preserves. This recipe would be perfect for any party or shower or brunch! It's a wonderful, low-sugar dessert. The baked cinnamon chips are really good plain for an after school or midnight snack. I've made them with pre-made store-bought tortillas and homemade whole-wheat tortillas and they are great either way. Enjoy!

Fruit Salsa

*NOTE: As a variation, use different kinds of fruit.

*Serves 10-12

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
1 large ripe mango, diced
1 lb. strawberries, diced
1 Tbsp. white sugar (optional)
1 Tbsp. brown sugar (optional)
3 Tbsp. strawberry jam

In a medium bowl, mix kiwis, apples, mango, strawberries, sugars (optional) and strawberry jam. Cover and chill in the refrigerator at least 15 minutes and not more than 8 hours or the salsa will get too runny. Serve with baked cinnamon chips.

Baked Cinnamon Chips

*NOTE: These cinnamon chips can be made sugar free by sprinkling with plain cinnamon instead of cinnamon sugar.

*Serves 10-12

1/4 Cup white sugar
1/2 Tbsp. cinnamon
10 (10 inch) flour tortillas (for a healthy alternative use these yummy homemade whole-wheat tortillas)
1/4 - 1/2 Cup melted butter

Preheat oven to 350 degrees. Spray a large baking sheet with canola oil. In a small bowl, mix the white sugar and cinnamon to make cinnamon sugar. Using a pizza cutter, cut the tortillas into wedges into desired size and shape. Arrange the tortilla wedges in a single layer on the baking sheet. Coat top of the flour tortillas only with melted butter. Sprinkle tortillas with desired amount of cinnamon sugar.

Bake in the preheated oven 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool completely, approximately 15 minutes. Serve with fruit salsa.

Recipe Source: adapted from


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