Mixed Fruit Salsa Recipe

5 1 2
Mixed Fruit Salsa Recipe
Mixed Fruit Salsa Recipe photo by Taste of Home
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Mixed Fruit Salsa Recipe

Read Reviews
5 1 2
Publisher Photo
For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. "You can use canned peaches instead of fresh," she notes. It's a terrific snack or dessert served with homemade cinnamon tortilla chips.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) mixed frozen berries, thawed and chopped
  • 2 medium peaches, diced
  • 2 medium kiwifruit, peeled and diced
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lime peel
  • CINNAMON TORTILLA CHIPS:
  • 8 flour tortillas (7 inches)
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon

Directions

In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges.
Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips. Yield: 6-8 servings.
Originally published as Mixed Fruit Salsa in Quick Cooking May/June 2004, p42

Nutritional Facts

1/2 cup: 221 calories, 8g fat (3g saturated fat), 11mg cholesterol, 269mg sodium, 35g carbohydrate (16g sugars, 4g fiber), 4g protein.

  • 1 package (16 ounces) mixed frozen berries, thawed and chopped
  • 2 medium peaches, diced
  • 2 medium kiwifruit, peeled and diced
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lime peel
  • CINNAMON TORTILLA CHIPS:
  • 8 flour tortillas (7 inches)
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  1. In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges.
  2. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips. Yield: 6-8 servings.
Originally published as Mixed Fruit Salsa in Quick Cooking May/June 2004, p42

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Annie W. User ID: 5835878 79422
Reviewed Apr. 19, 2012

"The Salsa and Torilla Chips make an Absolutly AWESOME appetizer!! It soooo sooooooo Delicious!!!"

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