Fruit Salsa with Honey-Lime Drizzle

 Fresh Fruit Salsa with Baked Cinnamon Chips

Karri Perry; Blue Ribbon Favorites 

Baked Cinnamon Tortilla Chips:

Using soft flour tortillas, cut tortillas into wedges, to make “chips”

Place cut tortillas on a parchment lined baking sheet.

Spray the tortillas lightly with coconut cooking spray or butter spray.  Sprinkle generously with a mixture of granulated sugar and cinnamon.

¼ cup granulated sugar

1 teaspoon cinnamon

Bake at 350 degrees for 10 minutes on the middle oven rack. Check back every 3-5 minutes until the tortillas are lightly golden and crisp.  Remove from oven and let cool.  Store cinnamon chips in an air tight container.

Fruit Salsa with Honey Lime Drizzle

 Finely dice ½ cup each of:  watermelon, strawberries, honeydew, and fresh pineapple.

 ½ teaspoon lime zest

2 Tablespoons fresh lime juice

1 teaspoon honey

Dice the fruits and set aside.

Zest the lime.

Pour the fresh juice into a small bowl, add the zest and honey.  Stir together the juice, honey and zest.

Add the diced fruits to a medium mixing bowl.

Gently pour the juice/zest/honey mixture over the diced fruit.  Stir gently until the fruit is well mixed. Refrigerate fresh salsa up to 2 days.

Serve with the baked cinnamon tortilla chips.

**Yes you can swap the fruits to make other fruit salsa combinations.  Consider: mango, cantaloupe, kiwi, grapes, blueberries or cherries