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Created by:
Kristy Still
Easy Fruit Salsa
Course
Recipes
Cuisine
American
Servings
3
Cups
Make an Easy Fruit Salsa paired with Homemade Cinnamon Chips! This can also be made gluten-free too!
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
55
minutes
mins
Ingredients
1x
2x
3x
Fruit Salsa
2
Granny Smith Apples
2-3
Tbsp
Lemon Juice
Freshly Squeezed
1
Large Mango
Finely Diced
1
Cup
Strawberries
Finely Diced
2
Kiwi
Peeled and Finely Diced
1/2
Cup
Raspberries
cut in half or quarters depending on the size
1/4
Cup
Apricot Preserves
Mint for Garnish
Optional
Cinnamon Chips
5
Flour Tortillas or Gluten-Free Flour Tortillas
Mission Gluten-Free
1
Stick Butter
Melted (1/2 Cup)
4
Tbsp
Sugar
2
Tsp
Ground Cinnamon
Instructions
To Make Fruit Salsa:
Dice the apples into small pieces and add to a large bowl, squeeze the lemon juice over the apples and stir to combine.
Finely chop the remaining fruit and add it to the bowl.
Stir fruit gently to combine.
Add preserves and mix well.
Cover and place in the refrigerator at least 15 minutes before serving.
Serve with cinnamon chips or graham crackers.
To Make Cinnamon Chips:
Preheat the oven to 400*F.
Line a baking sheet with a silicone mat or parchment paper.
Combine sugar and cinnamon together in a small bowl.
Melt the butter in the microwave for about 30 seconds.
Brush butter onto both sides of the tortilla.
Sprinkle with sugar mixture on both sides.
Cut the tortilla into triangles using a pizza cutter or sharp knife.
Place on the baking sheet.
Bake for 3-4 minutes, flip chips and continue cooking for 3-4 minutes until golden brown.
Nutrition
Serving:
1
g
|
Calories:
224
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
183
mg
|
Fiber:
3
g
|
Sugar:
15
g
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