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Fruit Salsa with a Kick & Cinnamon Crisps

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Robert Randolph and the Family BandRobert Randolph and the Family Band – Live in Concert:  If you haven’t had the pleasure of seeing this band live, then good news: they have a “Live in Concert” album to appease you and entertain you while you make this delicious spicy fruit salsa.  This band has a funky kick that will pair well with your pepper jam. I guarantee it will have you bouncing around your kitchen, trying to keep up with the jazzy, funky, pedal-steel playing Robert Randolph. Their energy is absolutely infectious – you’ll want to replay this album for your guests once they arrive and start delving into your delicious fruit salsa appetizer.

 

 

 

Fruit Salsa

With fall kicking off and summer ending, I am seeing the last of the lovely berries, peaches and plums showcased at local farmers markets. The beauty of this recipe is that it works with whatever fruits are fresh and available in your neighborhood. For this particular dish, I put together cherries, blueberries, and strawberries and some of the most amazing peaches, apples and nectarines from my local orchard. A little “kick” is added in with a spicy jelly or jam, and when it all comes together you have yourself an amazing brunch dish that kids and adults will all relish.

 

 

 

TIP:  Choose juicy fruits and firm fruits alike. The sugars will all blend together, making a natural melting pot of flavorful fruits. For a mix that focuses on fall fruits, visit your orchard for wide selection of pears and apples. Each variety has its very own distinct flavor to add to the salsa.

 

 

Ingredients:

For the Fruit Salsa

  • 2-3 peaches and/or nectarines
  • 2-3 plums
  • 1-2 large, tart apples
  • a pound of berries (blueberries, blackberries, raspberries, strawberries)
  • couple large handfuls of cherries
  • 2-4 kiwis
  • Anything else you have available – and make as much as your friends and family will eat! It all depends on the size of your party. Chop away until you made a delicious fruit salad that is bright, colorful and juicy.
  • 2 to 3 tablespoons of a spicy pepper jam or jelly (I used my friend’s homemade Pepper Plum Jam)

For the Cinnamon Crisps:

  • 10 flour tortillas (large fajita size)
  • 1/2 cup of sugar
  • 2 T of cinnamon
  • 1/2 stick butter, melted

 

How we did it:

  1. Choose a variety of fruits from your local orchard or farmer’s market to ensure you are getting the freshest, juiciest fruits available. If that’s not an option, try to pick the best looking variety of fruits from your local grocer. The key is to get a variety of colors and fruits with different density (some that are soft and some that are firm so that they hold up).
  2. Don’t choose items that are over powering – such as melons and bananas. You want fruits that will stand out on their own, but not take over the dish.
  3. Chop everything up pretty small.  Think of it like you are making a regular salsa – you want it all to scoop up on a chip, and you want to be able to get a bite of all of the fruits at once.
  4. Add the pepper jam to taste. Mix everything together in a beautiful dish to showcase the beautiful fruity colors.  Cover and refrigerate.
  5. Preheat oven to 350°.
  6. Melt butter in a pan over low heat. Mix together cinnamon and sugar into a shaker.
  7. Brush tortillas with melted butter. Cut into 8 triangle pieces (like a pizza).  Lay on a baking sheet and sprinkle with cinnamon and sugar mixture.
  8. Bake for approximately 5 minutes, or until slightly brown. Sprinkle with more cinnamon and sugar if needed.
  9. Serve cinnamon crisps with the fruit salsa for breakfast, brunch, an appetizer or even dessert!
Have leftovers? Spoon it over Greek yogurt in the morning, or over ice cream for dessert!

 

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