Fruit Salsa with Ginger Chips

Name: Fruit Salsa with Ginger Chips
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings.
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

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."

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.

Nutrition 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.

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