This past week we were vacationing at St. Pete Beach Florida. This was our view from our living room and our bedroom. We have friends, who are amazing, that own the beach house and they were very nice to let us stay for a week. Since we haven’t had a real relaxing vacation since our honeymoon about four years ago, it was really nice to relax and not have anything on the calendar to do. Especially since in less than three months we will have a little one that will demand our attention 24/7.
Since summer bring lots of fresh fruit I thought fruit salsa would be a great snack for during the day. I love to eat fruit but I get tired of washing and cutting up the fruit everyday. It will last about a week in the refrigerator. You can use any kind of fruit you like. I used fresh mango, fresh strawberries and some frozen mixed berries, blueberries, blackberries and raspberries. I already had the mango and strawberries and then when I decided to make the salsa I just grabbed whatever was in my freezer. I thawed the berries before adding them to the food processor. You can do whatever kind of variety of fruit you like.
I used whole-wheat tortillas for the chips because that is what I already had, you can use regular flour tortillas if you like. Spread on some butter and sprinkle with cinnamon & sugar and bake until crispy. This is a great way to use fruit that might be going bad.
Enjoy and have a blessed week! Thanks for dropping by!
Fruit Salsa with Cinnamon & Sugar Chips
Cooking time: 8 – 10 minutes
1 cup fresh strawberries, halved
1 cup fresh mango
1/2 cup frozen mixed berries, blueberry, blackberry, raspberry, thawed
1 – 2 tbsp sugar
2 – soft tortillas
Preheat oven to 350 degrees.
Spread butter on one side of tortillas and sprinkle with cinnamon and sugar. You decide how much you like. Cut into triangles pieces. Place tortilla triangles on cookie sheet and back for 8 – 10 minutes or until crispy.
Combine all fruit (whatever fruit you like) in a food processor, sprinkle in sugar, and pulse until desired consistency. Taste, add more sugar if needed.
Refrigerate 1 – 2 hours.
Serve with cinnamon & sugar chips.
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