Fruit Salsa with Ginger Chips Recipe

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Fruit Salsa with Ginger Chips Recipe
Fruit Salsa with Ginger Chips Recipe photo by Taste of Home
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Fruit Salsa with Ginger Chips Recipe

Read Reviews
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Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 5 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Fruit Salsa with Ginger Chips in Light & Tasty August/September 2003, p60

Nutritional Facts

1/4 cup: 190 calories, 4g fat (1g saturated fat), 0 cholesterol, 173mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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

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mkaskela User ID: 6061564 231285
Reviewed Aug. 16, 2015

"The chips were good."

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