Keeping up with my dip tradition, I thought I would share this super easy way to liven up everyday fruits. This recipe is great because you can use any fruit that you have on hand; grapes; kiwi; cantaloupe; watermelon; or blackberries would all be delicious additions to this salsa.
This fruit salsa is a perfect way to use up left over; under-ripe; or over-ripe fruits. This is because you can add a little extra lime juice to cut the sweetness of over-ripe fruit or add a bit more honey to sweeten up under-ripe fruit. I have tried this recipe both with and without adding the mint; and I have to say that the mint really does bring this fruit salsa to a new level of freshness.
I have also tried buttering and sugaring only one side of the tortilla wedges and I think that it is necessary to get a little messy and butter and sugar both sides – there really is no sense in giving one side of the tortilla chips all that lovin while creating flavor envy on the unseasoned side.
- 2 10” flour tortillas
- 1 tsp cinnamon
- 3 Tbsp sugar
- 2 Tbsp butter, melted
- Preheat oven to 425 degrees
- Combine sugar and cinnamon, set aside
- Brush tortilla with butter, sprinkle with sugar mixture; repeat on other side
- Cut tortillas into wedges
- Bake for 10-12 minutes, until golden brown and crispy
- ¼c blueberries, halved
- 6-8 strawberries, diced
- ¼c diced banana
- ¼c raspberries, halved
- 2 Tbsp pineapple, diced
- 1-2 tsp honey
- 2 tsp lime juice
- 1 tsp fresh mint, minced
- Chop and combine fruit and mint
- Add lime juice and honey; coat fruit mixture well
- Garnish with additional mint, if desired