This dish is always popular at potlucks. It’s probably one of my favourites because it’s sweet, but not heavy (like maybe a piece of cake or a few cookies), which makes it perfect for summer. It’s also easily adaptable to what fresh fruit might be readily available.
PREP TIME: COOK TIME: TOTAL TIME: 45 min YIELD: 1 L
Ingredients:
Fruit Salsa:
- 1 granny smith apple
- 1/2 tsp lemon juice
- 2 nectarines (or peaches)
- 2 kiwis
- 1 pint fresh strawberries
- 2 tsp fruit preserves (I prefer apricot jam)
Cinnamon Chips:
- 8 10″ diameter plain soft tortillas
- 1 tsp cinnamon
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp melted butter (or margarine)
Directions:
- For fruit salsa: first peel apple, and dice into small’ish salsa-sized pieces. Mix apple with lemon juice right away to avoid apple from browning. Peel and dice nectarines and kiwis. Hull and dice strawberries and mix with remainder of the fruit. Add 2 tsp fruit preserves (or to taste). Chill the mix until you’re ready to serve.
- For cinnamon chips: Preheat oven to 375 F. Mix cinnamon, brown sugar, and granulated sugar together. Brush melted butter on tortilla, and sprinkle with cinnamon-sugar mixture. Cut into chip-sized triangular pieces (a pizza-cutter works well for this) and arrange in a single layer on a baking sheet. Bake for ~8 min or until just starting to brown (do not over cook!).