Fruit Salsa with Ginger Chips Recipe

Fruit Salsa with Ginger Chips Recipe photo by Taste of Home

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Pineapple, mango and kiwifruit give Christy Johnson's fruit salsa a tropical twist. "This combination of fruity salsa and crisp gingery chips is wonderful on a hot day," she writes from Columbus, Ohio. "I like to serve this with pineapple iced tea, which I make by simply adding some of the drained pineapple juice from this recipe to a pitcher of tea."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Fruit Salsa with Ginger Chips Recipe

Prep: 15 min. + chilling Bake: 5 min. + cooling

Yield: 12 Servings

15 5 20

Ingredients

1 can (20 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
1 large mango or 2 medium peaches, peeled and chopped
2 medium kiwifruit, peeled and chopped
1/4 cup chopped macadamia nuts
4-1/2 teaspoons brown sugar
4-1/2 teaspoons flaked coconut
8 flour tortillas (8 inches)
1 tablespoon water
1/4 cup sugar
1 to 2 teaspoons ground ginger

Directions

Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour.
For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into six wedges. Place in a single layer on ungreased baking sheets.
Bake at 400° for 5-7 minutes or until golden brown and crisp. Cool on wire racks. Serve with salsa. Yield: 12 servings.

Nutritional Analysis: One serving (1/4 cup salsa with 4 chips) equals 190 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 173 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

Originally published as Fruit Salsa with Ginger Chips in Light & Tasty August/September 2003, p60