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Fruit Salsa and Cinnamon Chips Recipe

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This recipe for Fruit Salsa and Cinnamon Chips, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Golson Richards-Lytle, TX
Added: Friday, October 23, 2009


3 kiwis - coarsely diced
1 Pink Lady apple - peeled, cored, and diced
1 Golden Delicious apple - peeled, cored, and diced
8 oz. raspberries - coarsely diced
2/3 lb. strawberries - coarsely diced
1 tsp. lime juice
2 T. white sugar
1 T. brown sugar
1/2 tsp. cinnamon
4 T. fruit preserves, your choice

12 (6 in.) tortillas
butter flavored cooking spray
2 c. cinnamon sugar

In a large bowl combine fruit, lime juice, sugar, brown sugar, cinnamon, and fruit preserves and mix well. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350.
Cut tortillas into wedges and arrange in a single layer on a large baking sheet. Spray tortilla wedges with buttered flavored cooking spray. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven for about 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool about 15 minutes. Serve with chilled fruit mixture.

Personal Notes:
Personal Notes:
This is also great as a dessert. The fruit salsa can also be used as breakfast topper.




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