Only one more week left – oh no!!! This week’s theme – salads!! I went the route of a fruit salad, even though the recipe I used calls it a “salsa”. I deem it a salad, because the only thing making it salsa-like are the cinnamon chips that are baked to accompany it. So there.
Fruit Salad and Cinnamon Chips
- 1 kiwis, peeled and diced (I substituted a pear instead of kiwi)
- 1 Golden Delicious apples – peeled, cored and diced
- 1/4 pound raspberries
- 1/2 pound strawberries
- 1 tablespoon white sugar
- 1-1/2 teaspoons brown sugar
- 1 tablespoon and 1-1/2 teaspoons fruit preserves, any flavor (I used raspberry)
- 5 (10 inch) flour tortillas
- butter flavored cooking spray
- 1 cup cinnamon sugar
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Was the recipe easy to follow?
Yes. It’s not hard to chop up fruit!! I forgot that I had a flour sifter though, and next time I would definitely utilize that to sprinkle the tortilla wedges with the cinnamon sugar for a more even coating (cause I’m OCD like that). I also “made” my own cinnamon sugar, because I had both in the house so why waste money buying a premixed one? I think I put in too much cinnamon, but oh well, still tasted delicious!
And while I didn’t cut the raspberries, I did cut up strawberries, so they wouldn’t be so big in the fruit salad.
Did the dish taste good?
Dave INHALED this. Not that I was surprised – it was a combination of his loves of fruit, preserves, and chips. The fruit tasted so good with the brown sugar,white sugar and preserves tossed on it, and it wasn’t too sweet. And the cinnamon chips were really light, and didn’t overpower the fruit, which was great, since I’m not the biggest cinnamon fan.
Would you make it again?
It’s pretty much been demanded of me. So that’s a yes!! The great thing about allrecipes.com is that you can calculate your serving sizes on there, so while the original recipe was for 10 servings, I halved it to 5 for this recipe. This would be great as an appetizer, dessert, snack, whatever!