cinnamon chips
This is a sweet fruit salsa to eat with those Cinnamon Chips. This is such a great family snack, a light dessert, or an awesome appetizer to take to a gathering. It would even be great on a brunch buffet.
You can make this a few different ways - it is a "you pick" thing
1. Choose Your Fruit
I choose fruit based on it's color. I love having something in just about every color of the rainbow!
Red: Strawberries are great because they hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries orpomegranate seeds would be fun too.
Orange: Mango is my top choice because they are so good! Peaches,nectarines, or orange segments would work.
Yellow: Pineapple! Fresh is best, but in a pinch (like my pictures here) open up a can. Nectarines and peaches can also be yellow.
Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.
Blue/Purple: Go with price on this one. Blueberries or blackberries, whichever is cheaper! Make sure to cut your blackberies in half. If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.
2. Choose Your Sweetener
Honey: I love the flavor of honey with fruit.
Powdered Sugar: It dissolves fast and gives a light sweetness.
Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
Agave Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.
3. Choose Your Extras
You don't want to do all of these together- pick and choose!
Lime Juice: Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
Mint: You can add a little chopped fresh mint to the fruit salsa. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit.
Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
I choose fruit based on it's color. I love having something in just about every color of the rainbow!
Red: Strawberries are great because they hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries orpomegranate seeds would be fun too.
Orange: Mango is my top choice because they are so good! Peaches,nectarines, or orange segments would work.
Yellow: Pineapple! Fresh is best, but in a pinch (like my pictures here) open up a can. Nectarines and peaches can also be yellow.
Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.
Blue/Purple: Go with price on this one. Blueberries or blackberries, whichever is cheaper! Make sure to cut your blackberies in half. If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.
Honey: I love the flavor of honey with fruit.
Powdered Sugar: It dissolves fast and gives a light sweetness.
Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
Agave Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.
3. Choose Your Extras
You don't want to do all of these together- pick and choose!
Lime Juice: Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
Mint: You can add a little chopped fresh mint to the fruit salsa. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit.
Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
4. Cinnamon Chips
Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that?
Then sprinkle on some cinnamon sugar. A little or a lot. If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.
Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that?
Then sprinkle on some cinnamon sugar. A little or a lot. If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.
Use a pizza cutter to cut those tortillas into wedges.
Place them on an ungreased baking sheet and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.
Place them on an ungreased baking sheet and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool.
When they're done they'll be light and crisp and oh so delicious. These are yummy, addicting little things. You can use them for all kinds of things- try making nachos by topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge. Or dip them in fruit dip or straight into whipped cream. Or just snack on them plain- they make a great after school snack. My kids love them. Even sprinkled with sugar they're still more healthy than a fried tortilla chip and they taste like a yummy cookie!
4. Eat it!
You'll want to chill the salsa first for maximum yumminess. Then serve with the Cinnamon Chips for dipping. Also fantastic over ice cream!
Curtesy of www.ourbestbites.com
7 comments:
Looks delicious! Love the fruit!
I love all of the vibrant colors here! And the cinnamon crisps are so yummy! I should make some of those for my kids today!
wow this is good and healthy love it
I always gotta come over here and see this when I am really wanting something sweet and your stuff looks so darn good...when are we going to get the machines from Star Trek that we say it and it appears :)
Love the cinnamon crisps too!
Wow! Brilliant idea! I love this,sometimes I get tired of eating chips and savory dips.
This looks like a great light dessert! What a fun twist on salsa!
This looks absolutely delicious and quite colorful as well. I just found your blog and love it. I will visit often -- there are a lot of goodies here to motivate me to try something new.
Judi
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