Back in May, I share a fruit salsa recipe that I made with lots of chopped strawberries and other fruits. It’s a great party-friendly snack or dessert that’s easy to tweak based on preferences. I said then that I’ve made a few different versions of this recipe and with the seasons now changing from summer to fall, I thought I’d share my fall rendition of fruit salsa.
This fruit salsa is great for a fall party food or snack. Apples, pears and pomegranate are mixed with lemon juice, sugar, apple jam and cinnamon to create a sweet dip that’s perfect with cinnamon sugar tortilla chips.
While the recipe below is party tested and approved, you can easily substitute or add ingredients to fit your preferences and produce availability. In the same way, you could also skip the homemade tortilla chips if you’re short on time. Stacy’s® Cinnamon Sugar Pita Chips or vanilla wafer cookies would be fine substitutions. The fruit salsa would also be a delicious alternative to the traditional syrup on your pancakes or waffles.
Fruit salsa:
- 2 apples, peeled, cored and diced
- 2 pears, peeled, seeds removed and diced
- 1 pomegranate, seeded
- Juice of two lemons
- 1 Tablespoon white sugar
- 1-1/2 Tablespoon light brown sugar
- 3 Tablespoons apple jam (jam from Shady Brook Farm used here)
- 1/2 teaspoon ground cinnamon
Instructions:
- Prepare fruit as described.
- In a large bowl, combine all diced fruit. Pour lemon juice over the fruit, tossing to fully cover.
- Add sugar, preserves and cinnamon, stirring to combine.
- Cover bowl and refrigerate for at least 15 minutes before serving.
Cinnamon sugar chips:
- 15 flour tortillas
- 3 Tablespoons butter, melted
- Approximately 3 Tablespoons sugar mixed with 2 teaspoons cinnamon (adjust to your preferences)
Instructions:
- Preheat oven to 350 degrees.
- Line cookie trays with aluminum foil.
- Cut tortillas into 8 equal triangles.
- Brush both sides of tortilla triangles with melted butter and arrange on baking trays in a single layer. (You will probably need to do several batches.)
- Sprinkle cinnamon sugar mixture over tortillas.
- Bake for approximately 8-10 minutes, or until tortillas are just starting to brown.
- Allow to cool for 15 minutes before eating.
