Honey and I hosted a Christmas party last night! We had a wonderful time with great friends and family – it was a fabulous way to kick off the holiday season! We also spent the 48 hours prior to the party in preparation mode – food and drink planning, grocery shopping, housecleaning…we ended up with about 8 appetizer and dessert dishes. I photographed all of the dishes as I was making them, but once the party got going and I started putting the food out, I was too preoccupied with visiting and of course, eating, to take photos of the finished products! I am kicking myself now, because there were a couple of other recipes that I really wanted to share with you! Oh well, perhaps they will be recreated over the course of the holidays and I will be better prepared to capture them with my camera!
This fruit salsa with cinnamon chips is another family favorite that has made an appearance at many parties and get-togethers. It can be an appetizer, it can be a dessert, and it is so deliciously refreshing. It can take a little bit of time, dicing up the fruit and baking the cinnamon chips, but your efforts will be rewarded once you sink your teeth into the sweet, crispy chips, and the fresh, succulent salsa. The colors and flavors make it very season-appropriate, although it is a wonderful summer treat as well.
Try making this fruit salsa for a holiday party that you’re hosting or attending, and I guarantee your guests will not be disappointed. Stay tuned for Christmas cookie recipes, coming up this week! Happy eating!
Fruit Salsa with Cinnamon Chips
2 apples, peeled, cored, and diced (Granny Smiths work well)
2 kiwis, peeled and diced
1 pint of raspberries, chopped
1 pound of strawberries, diced
2 TBSP. white sugar
1 TBSP. brown sugar
3 TBSP. fruit jam, either strawberry or raspberry
Fresh mint (optional)
10 10-inch whole wheat tortillas
1/2 cup butter, melted
2 cups of cinnamon sugar (2 cups of white sugar mixed with 2 TBSP. of cinnamon)
For the salsa: In a large bowl, combine the apples, kiwis, raspberries, strawberries, sugars, and jam. Cover and chill in the refrigerator for at least 30 minutes (I usually make the salsa the night before and chill it overnight).
For the cinnamon chips: Preheat the oven to 350 degrees F. Brush both sides of each tortilla with butter, and generously sprinkle with the cinnamon sugar. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the tortillas are lightly browned. Cool for at least 15 minutes before eating. Store the chips in an airtight container if you will not be eating them right away.
Serve the salsa and cinnamon chips together just like you would serve savory salsa and tortilla chips. Garnish the salsa with fresh mint, if desired. Enjoy!