Friday, September 17, 2010


Several years ago, MacDaddy and I hosted and taught a Bible study for college "kids". These kids came from a variety of churches...all brought by friends. They came every Monday night...and ate, and Ate, and ATE!!! It was always a challenge to find interesting snacks for them. (Several of the kids began coming early to eat dinner with us, too. They just "happened" to arrive early because they "wanted to talk with us". As thanks for the meal, some of them offered to clean the kitchen...vacuum the pool...whatever needed to be done. Gosh, I miss these guys!)

While perusing an old Southern Living magazine, I found a Fruit Salsa recipe which became a favorite of all...especially the figure-conscious girls. Most of these kids are now grown and busy with jobs. Many are married and having families of their own. And I get requests from them all the time for this recipe...and others.
The beauty of this recipe is that you can use a variety of fruit...and you do not need to follow the recipe. You can make your own cinnamon chips or take the easy way and purchase Cinnamon Pita Chips. Either are really good with this salsa. can spoon it over angel food cake (like the photo above...from the Southern Living recipe site).

Fruit Salsa and Cinnamon Tortilla Chips


  • 1 apple - peeled, cored and diced (I like to use 2 Fuji and one Granny Smith)
  • 1 cup chopped fresh strawberries
  • 2 bananas, peeled and diced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cinnamon
  • A little sugar or Splenda, to taste
  • (If desired, add freshly minced mint leaves in place of the cinnamon)

* You can use other fruits...Kiwi, Mango, fresh Pineapple, whatever you have on hand.

Combine the above ingredients and refrigerate. If making this recipe in advance, hold the bananas to add before serving. (The bananas can become mushy)

  • Baked Cinnamon Tortilla Chips

  • Preheat oven to 400 degrees F (200 degrees C)
  • Spray each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

(If you make the chips ahead of time, be sure to put them in zippered plastic bags or airtight storage containers to keep crisp.)


Be sure to stop by Michael Lee's Foodie Friday post
@ to see all the wonderful recipes. Have a fabulous weekend!


Moore Minutes said...

Oh PERFECTION! This sounds so refreshing and delicious. I made fruit salsa with those chips for the FIRST time last Thanksgiving. It didn't have lime juice and I like the idea of adding that. YUMMY. :) You ALWAYS are doing so much and have a treasure chest full of stories. I so enjoy reading about them. <3 If I was a college kid, I would really want to come to your house for a

BECKY said...

This sounds wonderful Jane! I am having a fall brunch here and may make this for the ladies!! Thank you so much for sharing! Very different!
Hope you are well and having a great week!

Drawn to The Sea said...

Oh yum, Jane! This would be a perfect complement to tuna fish on whole grain... or to a spinach quiche. Must try! said...

Sounds delish!

Thanks for the sweet comments on my blog! I love encouraging my son in art. It was a challenge to plan a party around the theme - I guess it's not a common theme (yet!)


Polly said...

Haha- I work in student ministry so I know what you mean about them being bottomless pits. I always keep extra snacks on hand.

jmac said...

OMG jane.....turned on tv last night right when Auburn was making a comeback!! When the guy caught the pass and 'almost' stepped out? Man, oh about a good game! I immediately thought of you and smiled!!
oh...and the fruit looks yummy too!!

rjerdee said...

Just what I needed for a special occasion around the next corner! Thanks, Jane! said...

Love the new look of your blog.

Maria Killam said...

That looks so yummy, I have a great recipe that I should post!