Sometimes you run across a recipe that you try and you like, but then you put it in the back of a recipe folder and don’t give it much thought again.
Other times, recipes are sure to become standard treats you want to make because you like them much.
This week’s adventure is one of those great recipes I know I’ll try again.
Because it’s Memorial Day weekend and people are planning picnics, cookouts and other get-togethers, I wanted to try a dish that would be good to take.
I stumbled on a salsa that looked good and is claimed to be a healthy snack option — fruit salsa and cinnamon chips.
The recipe is just a base for ideas of ingredients you can use in the salsa. It will work with almost any fruit. Because you are dicing the fruit small to make it like salsa, it does take some time to prepare, but it’s well worth it.
For my salsa, I used a pound of strawberries, a kiwi, two apples, some pineapple and blueberries. Everything was chopped or diced except the blueberries, which I left whole.
Blueberries also add a touch of patriotic blue to the Memorial Day dish. The kiwi adds a little green that reminds you of peppers in a regular salsa.
For the rest of the ingredients I followed the recipe, except for the honey because I didn’t have any handy.
When you let the fruit chill for a while, a syrup develops that combines all the flavors and adds to the natural sweetness.
What I wasn’t expecting is how delicious the chips were going to be with the fruit salsa, and they are super easy to make.
Instead of coconut oil, I used regular old butter. It’s cheaper and on hand.
The recipe author had a good tip: Unless you have a sifter, if you try to sprinkle the cinnamon mixture on the tortillas with a spoon it often becomes clumpy. If you don’t have a sifter, pinch the cinnamon sugar with your fingers and sprinkle it on the tortilla. The mixture distributes better that way.
It’s up to you how much cinnamon you want to use. I sprinkled generously.
The chips bake up nice and crisp. After cooling, they are ready to serve.
It’s a great snack for anytime but will be a hit at a Memorial Day gathering. I believe it’s a recipe you are going to want to make more than once this summer.
1 pound about 3 cups strawberries, chopped
2 kiwis diced
1 apple diced
1 peach diced
8 ounces raspberries
1 tablespoon honey
1 tablespoon granulated sugar
¼ teaspoon pure vanilla extract
3 tablespoons seedless fruit preserves or jam
Add all fruit to a large glass bowl (with a lid) and stir to combine.
Add honey, sugar, vanilla and jam and stir until evenly distributed.
Put the lid on the bowl and store in the refrigerator for at least 30 minutes, or overnight.
Cinnamon Sugar Chips
2 tablespoons granulated sugar
½ to 1 teaspoon cinnamon
2 tablespoons coconut oil melted
Preheat oven to 350 degrees. Grease two large baking sheet, set aside.
Mix together cinnamon and sugar in a small bowl, set aside.
Melt coconut oil.
Using a pastry brush, brush each tortilla with melted coconut oil on one side. Sprinkle an even layer of cinnamon sugar on each tortilla. Cut each tortilla into eighths with a sharp knife or pizza cutter.
Evenly spread the cinnamon sugar tortillas on two large baking sheets. Bake in preheated oven for 10 to 11 minutes or until they are just barely golden brown and begin to become puffy.
Remove from the baking sheet and let cool on a wire rack or plate.
Serve with chilled fruit salsa.