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Category: Appetizers, Fruits, Salads, Side Dishes
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The biggest issue with this dish is: when to eat it! Dessert? Appetizer? Snack? All three work but I think the best is a quiet summer afternoon on the porch with a chilled beverage of choice.
Tropical Fruit Salsa
- 1 cup finely chopped fresh pineapple
- 1 cup finely chopped fresh mango (1 large or 2 small)
- 2/3 cup finely chopped kiwi (2)
- ½ cup finely chopped red bell pepper
- 1/3 finely chopped red onion
- ¼ cup finely chopped cilantro
- Juice of ½ fresh lime (2-3 teaspoonfuls)
- Salt, optional, to taste (I never add salt)
- Combine all ingredients in a medium bowl. Season with salt, if desired.
- Serve with Cinnamon Toasted Tortilla Chips.
Cinnamon Toasted Tortilla Chips
- ¼ cup sugar
- ½ teaspoon cinnamon
- 4 flour tortillas
- 3 T. butter, melted
- Preheat oven to 350 degrees F.
- In a small bowl combine sugar and cinnamon. Set aside.
- Brush one side of tortillas with melted butter then sprinkle with 1 tablespoon cinnamon-sugar mixture.
- Using a pizza wheel or knife cut tortilla into 8 triangles (cut into 16 triangles if using XL tortillas)
- Place on baking sheet and place in preheated oven.
- Bake for 10-12 minutes, or until crisp.
- Let cool.
- Serve and share!
NOTES: Salsa can be made the night before and stored covered in refrigerator. Tortilla chips can be made a few hours before serving.