By Chef Alli
Honey Lime Fruit Salsa
Ingredients
Salsa
- Juice and zest of 1 lime
- 3 tablespoons honey, warm
- 3 tablespoons apricot jam, warm
- 3 cups diced strawberries (about 1 pound)
- 1 Granny Smith apple, skin-on, diced
- 6 ounces fresh blueberries
- 6 ounces fresh raspberries
- 3 kiwi, peeled and diced, optional
- 2 mangos, peeled, cored and diced
Cinnamon-Sugar Chips
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup salted butter, melted
- 3-4 large tortillas
Instructions
Fruit Salsa
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Into a large serving bowl, add the lime juice, honey and jam; whisk to combine. Add the fruit to the bowl, gently tossing to coat the fruit. Serve with cinnamon-sugar tortilla chips.
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To store, place the salsa into an airtight container. Will keep in the fridge for two to three days.
Cinnamon-Sugar Dippers
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Preheat the oven to 350 F. Spray two large-rimmed baking sheets with nonstick spray; reserve.
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In a small bowl, combine the cinnamon and sugar.
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Using a silicone pastry brush, brush each tortilla with melted butter on one side. Sprinkle the buttered tortillas with the prepared cinnamon-sugar mixture. Use a pizza cutter or kitchen shears to slice each tortilla into 12 triangles.
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Spread the cinnamon-sugar triangles out over the prepared baking sheets in a single layer.
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Bake the chips, uncovered, on the center oven rack for 12-15 minutes, or until lightly golden brown and beginning to get crisp. Cool completely, then store in an airtight container.
**Fruit salsa is delicious served alongside grilled fish and seafood, as well as grilled chicken and pork. Use it as a topping for yogurt or cottage cheese or stirred into oatmeal for a quick and easy breakfast. For a savory-sweet appetizer idea, serve this fruit salsa over softened cream cheese with tortilla chips or crackers.
