Tuesday, March 23, 2010

Tutorial Tuesday: Fruit Salsa

I'm pretty sure this recipe has an addictive additive in it somewhere... one taste and you'll be begging for more! The best part about this recipe, it is ridiculously forgiving... you'll see!

Ingredients: (for the chips) flour tortillas, butter, cinnamon & sugar.

Start by mixing a cup-ish of sugar with a hearty amount of cinnamon (I'm NOT cinna-shy, so load it up if you like!).

Mix the cinnamon and sugar well, this is surprisingly important... wink!

Next, separate your tortillas. I like to work in batches of three tortillas!

Cut each tortilla into 8 even triangles. Before I owned a pizza wheel, I used to wash my scissors (sharp ones, of course!) and I would snip my tortillas into triangles!

It is super important to place a layer of aluminum foil on top of your cookie sheet because this recipe is a little bit messy and sticky before your finished product cools! Lay as many triangles on your cookie sheet as you can, but make sure to leave "cracks" between your tortillas.

Melt a stick of butter (I always use real butter) and brush a semi generous coat of butter on each triangle.

Next, generously sprinkle your cinnamon & sugar mix over the tortillas... don't be tempted to get stingy on your butter or cinnamon & sugar, you won't be eating this everyday (...or will you???)!

Bake at 350* for 8 minutes. I lay my "chips" on a fresh sheet of aluminum foil to cool. Once they have cooled completely, I move them to a Ziploc bag!

The "Salsa" side of this recipe is even more forgiving!

My personal favorite combination of fruits includes:

1 (16 oz) container of strawberries (pureed)
1 orange (just the juice, or 1 cup of orange juice works too!)
2 apples finely chopped (I use a food chopper)
1 pear finely chopped (again, I use a food chopper)
2 tablespoon - 1/4 cup of brown sugar (to your personal taste in sweetness!)
***The original recipe included kiwi and excluded the pear... I don't care for kiwi so I swapped the fruits. I'm pretty sure that you can add/change fruits to your hearts delight, but I would keep your selections to non-canned (except maybe pineapple... hmm, now that sounds yummy!) and non sugar added frozen fruits.

Personal Notes: The chips can be made up to two days in advance, but the salsa will begin to ferment after 48 hours. Use the freshest fruit that you can get your hands on... then kick back and enjoy the compliments!

I personally make 10 tortilla's worth of chips for a single batch of salsa!



This sounds yummy. Thinking of making this for a treat for Bible study next week.


Jess brought the leftovers from the shower to my house for our high school group gathering. The students ate a lot of it but there was still some leftover and I have been eating it every day since. So that's about 5 days later and it's still delicous!! And good call on the pears. I usually put the kiwi but I like yours better!

Laura Webber

Hi Gina,
I'm glad that it was all eaten! Yay!


Now THIS looks very yummy... and it can feed a large crowd if doubled/tripled. I think our youth group would like this.

Laura Webber

Um, yes, the'd LOVE it (and YOU too!)


I've gotta try this one; it looks too delicious to pass up.

Shannon L. in Indiana

I just came back from a HUGE lunch and i'm stuffed, but you made me hungry! Bravo! I'm so going to try this soon!


I make fruit salsa during the summer too. One addition that I think makes it incredible is fresh raspberries. And I add a little cinnamon to the salsa as well. Thanks for the suggestion on subing with a pear.