All too quickly summer is fading into the background and fall is taking over. Soon we will be onto soups, braising and slow cooking. But for now, try to hold onto it a little mouthful of summer (and cinnamon buns!) with this recipe. I decided to make this last minute for a brunch a few days ago and was able to find local strawberries, peaches, and apples to include with the rest of the imported fruits (mangos, limes, and kiwis; lucky you if these are YOUR local fruits!) which I think really made the dish.
This unique recipe was a hit and is perfect for this time of year. People were a little cautious at first but once it is announced (or labelled) as “Fruit Salsa” everyone is on board!
I adapted these recipes from The Yummy Life and only made a few small changes. Although the original author and other versions I have seen (including the similar one from Pampered Chef via “The Girl Who Ate Everything” which includes preserves) note that you need to make this just a few hours before you serve it, I think it would be fine if you made it the night before and just added in the zest and apples the next day (apples changed colour and became softer and zest took over flavour profile).
Drain your salsa before serving (or serve with a slotted spoon).
*The original recipe for the chips uses water, which likely works just fine. However Alton Brown, Julia Child, and I all agree that the chips made with butter will be far, far, tastier. When served at an event, it’s worth it!
Store in zip lock bag for your event if transporting but then a glass jar is your best bet.
Fruit Salsa with Cinnamon Chips
serves 10 as a light appetizer
1/2 pint of strawberries
2 apples, peeled
1 peach (can replace with another mango)
2 tsp. of lime zest
1 tablespoon of honey
Dice all of your fruit small like you would if making fresh salsa or chopping onions. Toss with remaining ingredients. Tastes very good when served immediately, even better an hour later, and is okay after that for about a day.
1 package of whole wheat tortillas (large)
1/2 cup of melted butter (may need more)
3/4 cup of white sugar
pinch of salt
2 tablespoons of cinnamon
1/8th tsp. allspice (opt.)
Preheat oven 400f
Line several cookie sheets with parchment paper.
Mix sugar, salt, and spices together.
Layer your tortillas on one cookie sheet and begin brushing both sides lightly with melted butter*, then stacking them on a different cookie sheet.
When you are done with the buttering, go through and sprinkle sugar mix on both sides of tortillas and stack them back on the first cookie sheet. Cut through them with a pizza cutter or sharp knife and divide like a pizza.
Space out on your cookie sheets (you may have to do multiple batches but if you have enough cookie sheets and a convection oven, maybe not! Reduce temperature by 15-25 degrees if using convection).
Cook for 8-10 minute or until crispy. Cool before storing.