Fruit salsa with handmade cinnamon chips is a simple and pleasant summer dessert dip that’s packed with fresh fruit and berries.
INGREDIENTS:
To make the Fruit Salsa:
1 pound strawberries, fresh
1 pint blueberries, fresh
½ pint raspberries, fresh
2 pears
a quarter-cup of lemon juice
¼ tsp vanilla 2 tbsp honey
To make the Cinnamon Chips:
6 tortillas (flour)
½ cup sugar ½ cup butter
2 tsp cinnamon (optional)
INSTRUCTIONS:
To make the fruit salsa:
Place the strawberries in a medium dish, diced. Add the blueberries and raspberries to the bowl, cut into halves or halves depending on their size. Add the apples to the bowl after peeling and coarsely dicing them.
Combine the lemon juice, honey, and vanilla in a small mixing dish. Toss the fruit in the sauce and gently swirl to coat.
Before serving, cover and refrigerate for about 15 minutes in the refrigerator.
To make the chips:
Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Cut the tortillas into 8 equal triangles using a sharp knife or pizza cutter. Arrange the triangles on the baking sheet in a single layer.
Butter the tortillas and sprinkle them with cinnamon sugar. Reverse the process and repeat on the opposite side.
Preheat oven to 375°F and bake for 7-8 minutes, or until crisp. Allow to cool on a wire rack. Continue with the remaining batches (you can reuse the same sheet of parchment paper).
If not serving right away, store cooled chips in an airtight container.
Notes:
Serve the fruit salsa as soon as possible after preparing it for the greatest color and appearance. The berries will give the apples a pink colour as they sit. Note that this only affects the color and not the flavor.
The cinnamon chips, on the other hand, may be made up to 3 days ahead of time and stored in an airtight container until ready to use.
