Monday, March 5, 2012

Fruit Salsa and Cinnamon Chips

I honestly wasn't sure what to classify this as; a dessert, an appetizer, a fruit dish . . . it really is a chameleon of a dish. I came across it on pinterest and decided to make it for our football festivities about a month ago. I wanted something fun and sweet to enjoy after eating homemade pretzels and pepperoni pizza puffs so I opted for a healthier form of dessert (hence why it has the dessert label).

It is really easy to put together but the fruit does get brown pretty quickly even after adding in the orange juice. I would suggest making the cinnamon chips first since they don't have to be warm when served and making the fruit salsa right before you plan on eating it. Either way, you can't go wrong. Enjoy!

**Yes, I had to buy Crisco since we rarely use it and I didn't realize that they had a spray. So, I bought a big old tub which will last us a VERY long time. I'm thinking the next time I make this I may just use regular butter since that's what we use in our house. I'm not sure if it will make a difference. I guess I'll see.**

Fruit Salsa
1 pound fresh strawberries
2 fresh kiwis
1 Granny Smith aple
1/4 to 1/2 cup orange juice

Chop fruit into small chunks. Add orange juice and stir well. Serve with cinnamon chips or as a topping for waffles or pancakes.

Cinnamon Chips
3-4 flour tortillas (depending on how many chips you want)
butter flavor Crisco spray (or regular butter flavored Crisco, melted)

Using kitchen scissors, cut tortillas into wedges. Place on cookie sheet. Spray or brush with Crisco. Sprinkle heavily with cinnamon/sugar. Bake at 350 degrees F for about 20 minutes.