There are numerous reasons why I fell in love with this recipe. First of all, I love snacks that I can munch on (especially salsa and chips) and I love fruit, so this is the best of both worlds. It’s so refreshing to make as an appetizer when it’s hot out, and satisfies my sweet tooth as well. Win-win!
I first encountered this recipe back in my food lab last semester. If I haven’t already convinced you to be a nutrition major yet this might seal the deal. We are required to take a semester-long cooking class to enhance our food knowledge. It was amazing. Free lunch once a week!
I modified it based on my personal preferences, and to make it healthier. I decided to make it again because I was surprised at how easy it is to make your own tortilla chips at home.
- 1 cup strawberries, chopped
- 1 kiwi, peeled & chopped
- 1 cup pineapple, chopped
- 1/2 cup blueberries,
- 1/2 apple, chopped
- 1 cup cantaloupe, chopped
In a mixing bowl, stir together all ingredients. Chill and serve with cinnamon tortilla chips
Cinnamon Tortilla Chips
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6-7 whole wheat flour tortillas
- 2 tablespoons margarine (or butter of choice), melted (I used earth balance)
Preheat oven to 350 degrees. Cut the tortillas evenly into 4 wedges. Combine the brown sugar and cinnamon. Brush tortillas with melted margarine and sprinkle cinnamon and sugar on top. Place wedges on a baking sheet and bake for 5-10 minutes. Serve with chilled fruit salsa.