Fruit salsa

I’ve had so much fresh fruit in my house this summer that I thought it was the perfect time to try a fruit salsa recipe I’ve seen many times at allrecipes.com.

This summer at Bible school, the workers were treated to fruit salsa one night, and I loved it. I figured my readers would enjoy it as well, so I gave it a try.

Fruit salsa is basically a variety of fresh fruit cut into small pieces and mixed with a little sugar and fruit preserves. Most of us think spicy when we hear the name salsa, but there’s nothing spicy about it.

Fruit salsa’s ingredients can be adjusted according to your family’s tastes and to the fruit in season.

For my salsa, I used a cup of strawberries, a cup of blueberries, a gala apple and a kiwi. For the preserves, I chose peach. I made a small batch for just a few people and was finished with the recipe in less than 20 minutes.

I’ve read many versions of fruit salsa using a variety of fruits, including raspberries, blackberries, pineapple, mangoes, pears, oranges, bananas, pomegranates, nectarines, fresh peaches and frozen peaches, plums and grapes. Am I missing something?

You can also be adventurous with your preserve or jelly selection. Suggestions from those who have made salsa include orange marmalade; apricot, pineapple or blackberry preserves; strawberry or apple jelly; and even cranberry sauce!

This is a very pretty dish; I love the colors and textures. It would be a wonderful item for a party or shower and an equally good treat for a lunch box.

I served the salsa with Trader Joe’s cinnamon sugar pita chips. Stacy’s also makes cinnamon sugar pita chips. Allrecipes includes a recipe for homemade cinnamon tortilla chips, which I’ll include. I’ve made my own tortilla chips before, and they’re very good. But the store-bought pita chips are delicious and easy.

The next time I make this, I want to try it with a little bit of granola on top and skip the chips. It would also be delicious on pound cake.

If you love fruit, I think you’ll love this recipe!



Annie’s Fruit Salsa and Cinnamon Chips

• 2 kiwis, peeled and diced
• 2 golden delicious apples — peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar*
• 1 tablespoon brown sugar*
• 3 tablespoons fruit preserves, any flavor

Chips

• 10 (10-inch) flour tortillas
• Butter-flavored cooking spray
• 2 tablespoons cinnamon sugar

In a large bowl, thoroughly mix kiwis, golden delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with butter-flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*Most reviewers cut back on the sugar in this recipe, and some eliminated it altogether.

Allrecipes.com



Fruit Salsa

• 1 kiwi, peeled and cut into small pieces
• 1 gala apple, cut into small pieces (I did not peel it)
• 1 cup strawberries, cut into small pieces
• 1 cup blueberries
• 1 tablespoon brown sugar (I will use less next time or might even eliminate)
• 1 tablespoon peach preserves

Mix all ingredients and chill until ready to eat.

I served mine with store-bought cinnamon pita chips.