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Fruit Salsa with Ginger Chips

 Fruit Salsa with Ginger Chips
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."
12 ServingsPrep: 15 min. + chilling Bake: 5 min. + cooling

Ingredients

  • 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 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 Facts: One serving (1/4 cup salsa with 4 chips) equals 190 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 173 mg sodium,

2 of 2

Fruit Salsa with Ginger Chips (continued)

Nutritional Facts: 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.