When you’re parched and hungry in the heat of summer, nothing beats a current, healthful, and vitamin-loaded fruit salad. Try this fruit salsa with some cinnamon-flavored tortilla chips. Serve as a pre-meal snack or appetizer.
What’s required is as follows:
2 kiwis, peeled and chopped
Peel, core, and dice 2 Golden Perfection apples
Raspberries, one eight-ounce box
1,500 grams of strawberries
White sugar, 2 tablespoons
1 tbsp. of dark sugar
Three Tablespoons of Preserved Fruit
10 (10 inch) Spray butter flavoring for flour tortillas
1 tbsp. vanilla sugar 2 tbsp
Combine the kiwis, apples, berries such as rasp rhubarb white sugar, brown sugar, and fruit preserves in a large bowl and stir until everything is evenly distributed.
(Here’s a fantastic suggestion to reduce prep time: Find an egg slicer (they’re usually in the kitchen section of the supermarket). Put the tough berry in the knife and slice it in half, then in half again the other way. It does an excellent job of dicing fruit.
Put the covered dish in the fridge for at least fifteen minutes for it to cool.
Get the oven going at 350 degrees. Spread butter flavored frying spray on one side on every wheat tortilla. Prepare a large sheet of parchment paper by cutting the potatoes into wedges and arranging them on a single layer. Add as much or as little cinnamon sugar as you want to the wedges.
Spray the frying surface once more. Put into an oven that has been preheated for 8-10 minutes. Tortilla wedges may be used more than once. Set aside for about 15 minutes to cool. Accompany with the fruit and spice combination that has been cooled.
You may choose to use without sugar if you want to reduce the amount of sugar and juice. You may swap the preserves for orange marmalade and the raspberries with peaches.