"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fruit Salsa with Cinnamon Tortilla Chips Recipe

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This recipe for Fruit Salsa with Cinnamon Tortilla Chips, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Burr
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Salsa:
1 Fuji apple, peeled, cored, and diced
1 c. sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 T. fresh lime juice
2 T. white sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Tortilla Chips:
1 c. oil for frying
6, 10 inch flour tortillas
3 T. white sugar
1 T. ground cinnamon

Directions:
Directions:
1. In medium bowl mix together all salsa ingredients. Cover and chill approximately 20 minutes.
2. Heat oil in heavy saucepan.
3. Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
4. Place white sugar and cinnamon in a large ziplock plastic bag. drop fried tortilla triangles into the bag and shake to coat.
5. Serve the cinnamon chips warm with the chilled fruit salsa.

Personal Notes:
Personal Notes:
I use one can of crushed pineapple in place of banana. You can also use pita chips.

 

 

 

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