Rainbow Fruit Salsa With Whole Wheat Cinnamon Chips Recipes

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Fruit Salsa with Cinnamon Tortilla Chips image

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

Provided by CRISSYF

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h

Yield 32

Number Of Ingredients 12

Ingredients

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
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.
Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g

FRUIT SALSA WITH CINNAMON CHIPS

Fruit Salsa with Cinnamon Chips image

Make this Fruit Salsa with Cinnamon Chips in just 10 minutes! It's made with tons of fresh summer fruits plus crispy tortilla chips for dipping.

Provided by Diana

Categories Dessert

Time 20m

Number Of Ingredients 11

Ingredients

½ pineapple (peeled and diced)
1 mango (peeled and diced)
2 cups strawberries (hulled and chopped)
1 cup blueberries
3 kiwis (peeled and finely chopped)
2 apples (peeled, cored and diced)
1 lime (juiced)
⅓ cup granulated sugar
1 teaspoon ground cinnamon
4 8 or 10-inch flour tortillas (cut into wedges)
Butter flavoured cooking spray or melted butter or vegetable oil

Steps:

In a large bowl, combine the pineapple with mango, strawberries, blueberries, kiwi, apples, and lime juice.
Give everything a good mix, cover and chill in the fridge as you make the cinnamon chips.
Preheat the oven to 350°F/180°C.
In a small bowl, combine the cinnamon with sugar.
Place the tortilla wedges on a sheet pan and spray with cooking spray on both sides (or brush with melted butter or vegetable oil). Sprinkle with cinnamon sugar, and bake for 8-10 minutes or until crispy.
Allow the cinnamon chips to cool down, serve with chilled fruit salsa.

Nutrition Facts : Calories 191 kcal, Carbohydrate 45 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 106 mg, Fiber 5 g, Sugar 30 g, UnsaturatedFat 2 g, ServingSize 1 serving

RAINBOW FRUIT SALSA

Rainbow Fruit Salsa image

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 limes, juiced
1 cup honey
1 cup fresh mint leaves, plus additional for garnish
1 cup blueberries, halved
1/2 cup pomegranate seeds
1 ruby red grapefruit, segmented and diced
1 kiwi, finely diced
1 mango, finely diced

Steps:

For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint.
For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.

RAINBOW FRUIT SALSA WITH WHOLE WHEAT CINNAMON CHIPS

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips image

This award-winning recipe was made by my 11-year-old daughter Rebecca. It's a colorful, good-for-you fruit snack anyone is sure to love.

Provided by WifeofBill

Categories Salsa

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

4 whole wheat tortillas, each cut into 8 triangles
olive oil cooking spray
2 tablespoons white sugar
½ teaspoon ground cinnamon
8 strawberries, chopped
½ peach, chopped
½ green apple, chopped
¼ cup chopped purple grapes
¼ cup blueberries
¼ cup crushed pineapple

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
Bake in the preheated oven until crisp, 10 to 12 minutes.
Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 43 g, Fat 0.8 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 226.3 mg, Sugar 14.8 g

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