Want a fun recipe to make with the kids? Get them cutting and chopping like a pro this week, and remind them that salsa doesn’t have to use tomatoes…you can use fresh fruit instead. Just pick whatever is in season or available and you’ll have an easy and tasty snack. I’ve even included a recipe for cinnamon-sugar tortilla chips, just in case you want a delicious scooper for your salsa.
- 2 bananas
- 1 cup strawberries
- 1 cup red or green grapes
- 1 kiwi
- 1 cup blueberries
- 3 mint leaves, chopped
- ½ cup orange juice
- 4 6-inch or 8-inch flour tortillas
- Non-stick cooking spray
- 2 teaspoons sugar
- ¼ teaspoon cinnamon
Peel the bananas and throw away the peel. Cut the banana into small pieces, then place the banana pieces into a bowl.
Cut the green tops off the strawberries and throw away the green part. Slice the strawberries, then cut the slices in half. Add to the bowl with the bananas.
Cut the ends off the kiwi, then cut off the furry peel. Cut the kiwi into slices, then cut the slices in half and add to the bowl.
Cut the grapes in half. Then cut the halves again to make quarters. Add to the bowl.
Add the blueberries and mint to the bowl.
Pour the orange juice over the fruit, then stir well to coat the fruit with the oj. Cover the bowl and place in the refrigerator.
Preheat the oven to 375 degrees.
Lay all four flour tortillas on your cutting board. Lightly spray the tortillas with non-stick cooking spray.
Combine the sugar and cinnamon in a small bowl and mix well to combine them. Sprinkle the cinnamon-sugar on the tortillas.
Using a pizza cutter, cut each tortilla into 8 pieces. Place the tortilla pieces on the baking sheet. Open the oven and place the baking sheet with the tortillas on the middle rack (careful…it’s hot!). Bake the tortillas for 10-12 minutes, until the chips are just starting to brown a little on the edges. Remove the baking sheet from the oven and place somewhere safe to cool.
Serve the tortillas chips with the fruit salsa.