One of my sweet friends recently had a baby who is allergic to all things dairy and peanut butter. Being the amazing mom that she is, she has given up my two favorite food groups (peanut butter is a food group, right?!) until she is done nursing her baby.
Fresh Fruit Salsa and Homemade Cinnamon Chips
Ingredients for salsa:
2 kiwis, peeled and diced
2 Fiji apples, peeled, cored, and diced
1 cup raspberries
1 pound strawberries
1-2 peaches, peeled and diced (I used frozen because they are still so expensive and they worked great!)
1 teaspoon white sugar
1 teaspoon brown sugar
3 tablespoons fruit preserves, any flavor (I used homemade strawberry jam- the recipe is coming soon!)
Ingredients for cinnamon chips:
10 (10 inch) flour tortillas
Butter-flavored cooking spray
1/2 cup white sugar
1 Tablespoon cinnamon
In a large bowl, thoroughly mix kiwis, raspberries, strawberries, and frozen peaches. Then mix in apples (I added them last because I didn’t want them to brown), white sugar, brown sugar, and fruit preserves. Cover and chill in the fridge for at least 15 minutes.
Preheat the oven to 350 degrees.
Mix together the sugar and cinnamon in a bowl.
Coat both sides of a flour tortilla with butter-flavored cooking spray. Cut into wedges using a pizza cutter and dredge each wedge in cinnamon-sugar mix. Place in a single layer on a large baking sheet. Repeat until baking sheet is full.
Bake in preheated oven for 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for about 15 minutes (they will get crispier as they cool). Serve with chilled salsa.
This salsa also tastes great over Pound Cake, Angel Food Cake and Ice Cream . . . you’ll have to try it for yourself!
Recipe adapted from AllRecipes