Monday, September 3, 2012

Fruit Salsa with Cinnamon Chips

Happy Labor Day and September everyone!

Can you believe it?

September means back to school for us.  Yep my kids haven't started (the big day is tomorrow and Wednesday) and we have been busy trying to get all our summer projects and goals done.

I think I have shared with you that I love to read and so far all of my children love to read also.  The older two don't just read, they absolutely devour books.  I'm not kidding.  We are at the library all summer long (which is not a bad place to be in my opinion) getting new books.

Because they love to read they decided to take part in our orthodontist's contest this summer.  He always challenges the kids to see how many pages they can read over the summer.  The contest ended last Friday and we counted up pages.  Guess how many they read?!!?

I was completely dumbfounded and because I'm sure you won't guess, here it is:
Seth (who is 12) read 13237 pages and Sarah (who is 9) read 11054.

So crazy--we don't know if they won, but frankly, I don't care.  I think they are pretty awesome and so proud of them!!

And because it's Labor Day and that means parties, this would be awesome to take to a party or BBQ.  Everyone loved it, especially the homemade cinnamon chips (which are super easy).  Plus with all the fruit in season you can totally taylor it to whatever you have around and feel in the mood for.

Fruit Salsa with Cinnamon Chips

(click here for printable version)

Fruit Salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp brown sugar (you can add more or less to your taste)
2 tbsp fruit preserves, any flavor (I used raspberry)
Cinnamon Chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

1. In a large bowl, combine kiwis, apples, raspberries, strawberries, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray if you are using cooking spray (not needed if using butter).

3. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture and enjoy!

Note: This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. It is also best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Slightly adapted from: The Girl Who Ate Everything
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