Seasonal Fruit Salsa with Cinnamon Tortilla Chips
Studies suggest that vitamin C is essential for healthy cognition and may influence mood and stress. Kiwis pack a significant vitamin C punch—nearly 100% of the recommended daily value in just 1 fruit.
For best results, be sure and chop the fruits into very small pieces, about a ¼ inch size. This way, your guests will be able to fit most of the flavors on a single chip!
- 1 cup strawberries, chopped
- 3 kiwifruits, peeled and chopped
- ¼ cup mango, chopped
- ½ cup pineapple, chopped
- 1 medium orange, peeled, seeded and chopped
- ¼ cup bell pepper (red, green or yellow), chopped
- ¼ cup green onion, sliced
- 1 Tbsp lemon juice
- 1 medium jalapeño pepper, seeded and chopped
Ingredients for cinnamon tortilla chips
- ¼ cup sugar
- ½ tsp ground cinnamon
- 2 Tbsps melted butter
- 8 6-inch flour tortillas
Instructions for fruit salsa
- In a large bowl, gently combine fruits, peppers, green onions, lemon juice, and jalapeño. (You can substitute other fruits as desired.)
- Cover tightly with clear wrap and chill for at least ½ hour. The salsa can be stored in the refrigerator for up to 24 hours.
Instructions for cinnamon tortilla chips
- Preheat oven to 350 degrees F.
- Mix together the sugar and cinnamon and set aside.
- Place tortillas on a cutting board, brush with melted butter, and thoroughly sprinkle with sugar and cinnamon.
- Cut the tortillas into quarters and place on two cookie sheets.
- Bake for 10-12 minutes.
- Serve with the fruit salsa.