Who doesn’t love chips and salsa at a party? I think it is kind of un-American to turn up your nose at probably one of our first appetizers we ever learned to make whether it is guacamole, onion dip (even the packaged type) or anything you throw together with a sour cream or mayonnaise base. And this little fruit salsa just explodes in your mouth with taste; kind of like the best bite of fruit cobbler you put in your mouth and you don’t even need a recipe.
IT’S THAT TIME OF THE YEAR AGAIN; The time when I drag myself to the blueberry and blackberry patch with the possibility of snake bite, mosquito bites, sunburn, pricked fingers from the throned berries, heat stroke, and dehydration and force myself to pick berries so I can make some preserves and then put the remainder of the berries in the freezer (it better not go out again and spoil my fruit).
I was ready this year and decided to drag myself off the couch and quit complaining about my knees (by this time I should be two days into one new knee) and get out and do something. The first trip was to the blackberry patch. So, I took a tumbler of water (that dumped before I picked a half a pail of berries), hung my iPhone around my neck, put on earphones, set it to play my favorite soundtrack from the movie French Kiss, and donned my big floppy hat and set out down the patch with two buckets in hand. So the first hour I picked 10 lbs and went back for two more buckets which I filled in 45 minutes. $65 later, I have enough berries to last awhile.
My second trip was to the blueberry fields of Moorhead Blueberry Farm. They were the first blueberry farm in Texas according to their website. I did not beat everyone there the day I went even though I was there at 7:00 a.m. By the time I left, there were at least 100 berry picker’s cars along the road and more coming in. This was a fun morning. I was by myself and as I picked berries (there were gazillions) I could hear cries from all over the fields from parents who had taken their children — “watch out for the poison ivy”, “only pick the dark blue ones”, “don’t throw them in the bucket”, “WHERE ARE YOU”, and AWWWWWWW from the ones that were probably too little to take on this outing. I was glad to be in my own little world with my headphones and music.
A fruit salsa was just begging me to make it. I have done fruit salsas for some of my catering appetizers for years but they usually have red onion and some jalapeño in them to go on top of a grilled pork tenderloin and I’m always looking for something to do with those berries I picked or bought at the store and this recipe works great for a dessert or even for an appetizer. If you are a fan of the Pinterest site then you probably have seen this floating around. There are so many variations and you can use just about any fruit you like. I decided I wanted an extra topping to resemble sour cream that goes on your nachos. I was going to us a mixture of sour cream with 1/2 cup of whipped cream for a topping but I forgot the sour cream, but, lucky me, I found a carton of Greek Honey yogurt in my refrigerator and used that instead. Now, if you wanted something to resemble cheese, use some coconut.
I think the way I would serve this would put out a big bowl of chopped up fruit, any kind, a bowl of the honey yogurt and coconut on the side and then a big pile of the cinnamon tortilla chips.
The flour tortillas get cut in wedges and then brushed with melted butter and sprinkled with cinnamon sugar.
A delicious little dessert or brunch item your guests will enjoy.
Don’t you want to just grab one of those off the plates. My blackberries were already frozen so I didn’t add any to this mix.
Fruit Salsa with Cinnamon Tortilla Chips
1 c. blueberries,
1 c. strawberries, cut in small pieces
1 peach, peeled and chopped
1 nectarine, peeled and chopped
1 mango, cut in small cubes
1 kiwi, peeled and cut in small pieces
1 c. fresh pineapple, cut in small pieces, optional
1 c. blackberries, cut in half if large, optional
1-2 Tbsp. honey
juice of 1 lime
1 pkg. flour tortillas
1 c. cinnamon sugar (1 cup sugar with 1-2 tsp. cinnamon added)
Mint for garnish
For the whip cream and the sour cream together and refrigerate until ready to serve.
Cut all your fruit, stir in the sugar and honey and refrigerate until serving time.
Cut the flour tortilla in small triangle pieces. Brush with melted butter, sprinkle with cinnamon sugar and bake in 350 oven until crisp and brown.
*Note: you can use just about any fruit you want. I probably wouldn’t user watermelon or bananas just because the bananas will turn brown and the watermelon may be too watery.