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."
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- 1 can (20 ounces) unsweetened crushed pineapple
- 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 sweetened shredded coconut
- 8 flour tortillas (8 inches)
- 1 tablespoon water
- 1/4 cup sugar
- 1 to 2 teaspoons ground ginger
- 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.
Originally published as Fruit Salsa with Ginger Chips in Light & Tasty August/September 2003, p60
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed Aug. 16, 2015
"The chips were good."