FRUIT SALSA

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. Or...you can spoon it over angel food cake (like the photo above...from the Southern Living recipe site).

Fruit Salsa and Cinnamon Tortilla Chips

Ingredients

• 1 apple - peeled, cored and diced (I like to use 2 apples...one 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.)

Jane

Be sure to stop by Michael Lee's Foodie Friday post

@ designsbygollum.blogspot.com to see all the wonderful recipes. Have a fabulous weekend!