This is my Fruit Salsa with Cinnamon Tortilla Chips. It is refreshing and delicious – the perfect snack for a hot summer day. It’s also quick and easy to make using peaches, strawberries, nectarines and kiwi. The cinnamon tortilla chips are light and crunchy, and they go well with the salsa.
Fruit Salad with Cinnamon Tortillas Chip
1 container of fresh strawberries, diced
2 Large kiwis, peeled and diced
2 Peaches, diced
1 Large nectarine, diced
1/2 Tablespoon of freshly squeezed lemon juice
2 Tablespoons of sugar free apricot preserves
Garnish with spearmint, chopped
Cinnamon Pita Chips
1/4 Teaspoon of vegan butter, melted
2 Teaspoon of organic sugar
2 Teaspoons of cinnamon
-In a large bowl, combine the diced peaches, kiwis, nectarine and strawberries. Then add the lemon juice and apricot preserves and combine ingredients. You can drizzle with a little maple syrup, optional. Cover and refrigerate.
-Preheat to 350F then line a baking sheet with parchment paper. Slice each pita into 8 wedges. Brush melted vegan butter on each chip then sprinkle with cinnamon and organic sugar. Bake for 10-12 minutes until crispy. Remove from oven and allow to cool. Serve and with fruit salsa. Enjoy!