Fruit Salsa with Ginger Chips |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Pineapple, mango and kiwifruit give Christy Johnson's fruit salsa a tropical twist. This combination of fruity salsa and crisp gingery chips is wonderful on a hot day, she writes from Columbus, Ohio. I like to serve this with pineapple iced tea, which I make by simply adding some of the drained pineapple juice from this recipe to a pitcher of tea. Ingredients:
1 can (20 ounces) unsweetened crushed pineapple |
1 large mango or 2 medium peaches, peeled and chopped |
2 medium kiwifruit, peeled and chopped |
1/4 cup chopped macadamia nuts |
4-1/2 teaspoons brown sugar |
4-1/2 teaspoons flaked coconut |
8 flour tortillas (8 inches) |
1 tablespoon water |
1/4 cup sugar |
1 to 2 teaspoons ground ginger |
Directions:
1. Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour.
2. For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into six wedges. Place in a single layer on ungreased baking sheets.
3. Bake at 400° for 5-7 minutes or until golden brown and crisp. Cool on wire racks. Serve with salsa. Yield: 12 servings.
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