Oh man, this fruit salsa is da bomb! I recently had a few folks over, and kept my offerings fresh and simple.
I made my Avocado Salsa Salad into an appetizer by adding finely diced jalapeno and serving it with a bowl of tortilla chips.
When I have a savory or spicy dish, I like to also serve a sweet dish to balance out the palate. This fruit salsa with cinnamon sugar tortilla chips did the trick. You can make a large bowl of this recipe or just a single serving (that would be a ridiculous thing to do however). Cover and refrigerate unused fruit and it will last a couple of days.
You can use any combination of fruits including strawberries, kiwi, plums, grapes, peaches or nectarines, or even apples or pears. I had 2 juicy nectarines and some strawberries that I diced into bite sized pieces. To the fruit, I added 1 1/2 teaspoons of minced jalapeno (seeds and ribs removed), 1/2 teaspoon lemon juice, 1 teaspoon honey, 1-2 tablespoons chopped cilantro and 1 teaspoon of powdered sugar. I like using powdered sugar because it dissolves so well.
Fold all of your ingredients together and refrigerate while you make your cinnamon sugar chips.
Preheat the oven to 350°F, and cover two rimmed baking sheets with parchment paper . For the chips, I took 8 soft shell taco shells and sprayed both sides with cooking spray (butter or canola are my preferences). You can use any type of tortilla shell, corn, flour, wheat or even or veggie. Sprinkle both sides with a cinnamon sugar mixture. I combined cinnamon and white granular sugar in a shaker. I believe that it went on more uniformly. You can adjust the amount of each according to how well you enjoy cinnamon. Slice a couple of tortillas at a time into 8ths until all tortillas are sliced. Place tortillas on rimmed baking sheets.
Bake for 8 to 10 minutes or until lightly brown. Allow to cool and serve with Fruit Salsa. These chips can be cut into strips and served with chocolate fondue too!
Linked to Fiesta Friday at The Novice Gardner