Fruit Salsa with Cinnamon Chips

My family has been very fortunate to be very healthy all winter. Up until two days ago. It is the first time I have had the joy of holding my puking child over the toilet while wondering if there will be room for me too. Yuck. I have come to the conclusion that a parent should never be sick at the same time as their child. Fortunately this particular bug hit hard and fast and the parties in question are now improving rapidly. I’m praying hard that the rest of the family remains unscathed. On that note, I am now interrupting my February sugar and chocolate fest for something a tiny bit healthier. I made this for Superbowl Sunday. I love, love, love, this fruit salsa. It is even better in the summer with local fresh fruit but I was craving it so this still did very nicely. This recipe is extremely adaptable to whatever types of fruit that you enjoy. I usually just try to include a nice variety of color and flavors. Serve it with pita chips or make your own homemade cinnamon tortilla chips. This is a great healthy party dish or afternoon snack.

Fruit Salsa

• 1 large apple, diced (I used Jonagold)
• 1 1/2 cups blueberries
• 1 pound strawberries, diced
• 1 can mandarin oranges, diced
• juice from 1/2 lemon
• 1 tbsp. honey (or sugar)

Combine fruit in medium bowl. Drizzle lemon juice and honey over fruit and toss to coat. Can be made ahead. Refrigerate until ready to serve. Serve with cinnamon tortilla or pita chips.

Homemade cinnamon chips are well worth the effort. I didn’t make them this time but I have several times and they are so, so good! You’ll need flour tortillas, butter, cinnamon, and brown sugar. Butter the tortillas and sprinkle with a little brown sugar and cinnamon. You can use white sugar, I am just partial to brown sugar on these chips. Use a pizza cutter to cut into wedges. Bake at 350 degrees for about 10 minutes of until golden brown.  Cool a bit and serve. Yummy!