Lauren Kudlawiec’s Fruit Salsa with Cinnamon Sugar Tortilla Chips

by Rachael Ray Show Staff 9:00 AM, August 25, 2014

Aired August 25, 2014

Serves 10 servings

For the Tortilla Chips:

6 large whole wheat tortillas
2 teaspoons cinnamon
1 tablespoons sugar 
Cooking spray

For the Salsa:
3 cups fresh pineapple, diced (about 1/2 a large pineapple)
2 cups diced strawberries
1 large mango, peeled and diced
2 apples or peaches, diced
3 kiwi, peeled and diced 
1 cup blueberries 
Juice of one lime  
2 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 400ºF degrees. On a cutting board, cut tortillas in half and then cut into five wedges. Spread out tortilla pieces onto a baking sheet in an even layer. 
Combine cinnamon and sugar into a small bowl. Spray a light coating of cooking spray over the tortilla wedges. Sprinkle them with the cinnamon and sugar mixture. Flip them over and repeat. Bake for 6-8 minutes, turning once half way through baking. 
For the salsa, add diced pineapple, strawberries, mango, apples, kiwi and blueberries into a large serving bowl. Juice the lime over a small bowl. Then, add sugar and cinnamon and stir until well-combined. Pour lime dressing over the fruit and fold salsa to distribute evenly. Serve with tortilla chips!
Winter Fruit Variation: Substitute oranges, grapefruit or tangerines when summer fruits aren’t in season.

A friend of mine made a fruit salsa for a picnic once and I recreated my own with my favorite seasonal fruits. For this recipe, you can use ANY fruit you want. I actually took this dish with me as an edible visual aid when I interviewed for my Family & Consumer Science teaching position. Needless to say, it got me hired!  Total Cost: $12.33