Fruit Salsa with Ginger Chips

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Fruit Salsa with Ginger Chips

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 flaked coconut
  • 8 flour tortillas (8 inches)
  • 1 tablespoon water
  • 1/4 cup sugar
  • 1–2 teaspoons ground ginger

Directions

  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 6 wedges. Place in a single layer on ungreased baking sheets.

  3. Bake at 400 degrees for 5–7 minutes or until golden brown and crisp. Cool on wire racks.

  4. Serve with salsa.

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