¼ cup sugar
¾ teaspoon cinnamon
3 tablespoons butter (melted)
Fruit Salsa:
2 ½ tablespoons honey 2 ½ tablespoons fresh lemon juice
2 ½ tablespoons strawberry preserves (or seedless raspberry preserves)
16 ounces strawberries (cut into ½-inch pieces)
2 mangos or 2 peeled peaches (cut into ½-inch pieces)
3 kiwi (cut into ½-inch pieces)
½ pint fresh blueberries
Substitutions for Fruit Salsa. Fruit Preserves: As mentioned above you can use either strawberry preserves or seedless raspberry preserves. Also, if you don’t have any preserves on hand, try using the same amount of brown sugar or just simply double the amount of honey. It will still be delicious this way! Fruit: You can definitely get super creative with the fruit in your salsa. As you saw in the directions above you can use mango or peaches interchangeably. But, it can be made with tons of other fruits as well. Pick your favorites… apples, raspberries, blackberries, nectarines, pineapple, the list goes on!
How to Make Cinnamon Chips: Preheat the oven to 400 degrees. In a small bowl, combine the cinnamon and sugar; set aside. Place the flour tortillas on a cookie sheet, brush with the melted butter, and sprinkle with the cinnamon-sugar mixture. Using a pizza cutter or knife, cut each tortilla into 6 pieces, slicing it like a pie. Bake for 10 – 12 minutes. Let cool. How to Make Fruit Salsa: In a small bowl, combine the honey, lemon juice, and preserves. Set aside. In a large bowl, combine the fruit. Pour the honey mixture/fruit juice over the fruit and gently stir. Chill this until you are ready to serve. Serve the fruit salsa with the homemade cinnamon chips. The sals is best if served within two to three hours of making it.