Yum

With summer comes barbecue season, and with barbecue season comes the need to contribute some type of side dish or dessert to the festivities.

That being said, I'm over my standard contributions like pasta or couscous salad, chips and nacho dip, or strawberry yogurt cake (OK - I'm not really over that one, but I think I've brought it to just about every gathering I've been to in the last couple of months.)

Soo...... I needed to find something else.

Waayyyyyy back when Aidan was in kindergarten, one of the moms brought a fruit salsa and cinnamon chips to a class party.  The kids DEVOURED it, and it was actually marginally healthy.

DING!

The wonderful world of Pinterest helped me track down the recipe, and lo and behold.... we have a winner!!  I took this to two barbecues and it was a hit.  Definitely adding this to my repertoire.....



--- As a disclaimer, I'm loathe to add a ton of sugar to fresh fruit, so I only added about 1.5 tablespoons of white sugar, skipped the brown sugar entirely, and omitted the fruit preserves.  ----

Fruit Salsa with Baked Cinnamon Chips

by Allrecipes

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

Instructions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

 4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.