I found this idea in Pinterest. I find a lot of ideas there lately, I LOVE it! Anyway, I completely changed it up using the fruits that I had on hand, taking out the sugar that was added to the fruit, and using a whole wheat tortilla for the wedges. I really liked how the fruit turned out, but the tortilla chips, not so much. I think next time I will use pita bread. I will put the recipe here that I made, and then link the one that I took it from. Maybe you could make a combination of the two and let me know how it turns out?
- 4 gala apples – peeled, cored and diced
- 2 cups grapes halved
- 8 ounces blueberries
- 2 cups diced fresh pineapple
- 4 tablespoons fruit preserves, any flavor (I used strawberry)
- 8-10 wheat or white tortillas or pitas
- melted vegan butter (I used Earth Balance)
Cinnamon sugar for chips:
- 1 cup white sugar
- 2 Tablespoons cinnamon (I did not use all this amount of mixture)
1. In a large bowl, thoroughly mix apples, blueberries, pineapple, 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. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet sprayed with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla/pita wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham crackers. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.
Here is the link that I adapted this recipe from for those of you interested!