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A kid-friendly recipe that’s packed with nutritious (and delicious) fruits. Serve this with whole-grain pita chips, preferably homemade, and dust them with some cinnamon and sugar for added flavor.
Click here to see 5 Tips for Getting Kids in the Kitchen.
- 2 kiwis, peeled and chopped
- 1 1/2 cup strawberries, stems removed and chopped
- Juice of 1 lemon
- 2 small bananas, chopped and brushed with fresh lemon juice
- 1/2 cup raspberries
- 1/2 cup blackberries
- 2 pluots, chopped
Calories Per Serving45
Folate equivalent (total)22µg5%
Cinnamon tortilla chips are easy to make and I love to serve my fruit salsa with these crispy and sweet cinnamon chips.
Preheat oven to 400F degrees. Cut the flour tortillas into even triangles and place in a large mixing bowl. Add melted butter and toss. Then add cinnamon and sugar, tossing until evenly coated. I used my hands to rub cinnamon and sugar so that they coat the chips evenly. Place the pieces onto the baking sheet (avoid overlaps, and use multiple baking sheets if needed). Bake 3 minutes per side (6 minutes in total) or until crisp. Let cool before serving.
Easy Fruit Salsa Recipe
This recipe is so easy, the trick is to cut the fruit into small pieces. I usually cut down the whole fruit into manageable pieces for my daughter to finish into little squares. However, the strawberries and kiwi are soft enough for her to do on her own. I think see was concentrating pretty hard while she was cutting everything. How about you?
Apple, Mango, and strawberries make up the majority of this salsa, but you can use any combination of fruit and I think it would be good. For tart fruit, you may need to add more jam or extra sugar.
To serve, we usually make cinnamon tortilla chips in the oven. Those are good even alone! Combined them with this salsa and people will rave about them!
- 1 cup finely diced peeled firm-ripe papaya (from 1)
- 1/2 cup finely diced peeled firm-ripe mango (from 1)
- 1/3 cup finely chopped white onion
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1/2 to 1 teaspoon minced fresh jalapeño chile, including seeds
- 1/2 teaspoon salt
I used only a very, very ripe papaya so I added a dash of white vinegar to cancel out the sweetness - loved it! One word of warning, though. I felt lazy and threw this into the blender so it was more a liquid sauce than a proper salsa. My fault!
Though prep time isn't bad, I used tropical fruit cups for the mango and papaya. Not quite as fresh, but it gets the point across.
Fabulous salsa! Especially good with salty homemade potato chips, we make it without the jalapeno to cut the salt of the chips - delicious!
We LOVED this salsa! Would give 3.5 forks if we could. Fresh tasting, delicious and versitile. This stuff could make cardboard taste great! Served with fish burritos, would go well with chips, chicken, or pretty much anything. Great stuff!
VERY-VERY GOOD, this is a much better salsa than you can find at the Whole Foods or other gourmet supermarkets. I followed the recipe exactly and added avocado and one red tomato to make it look more colorful. Peppers are spicy, and I reduced them significantly, but it is my own preference, some like it hot and should go for it. It was great. I make it regularly now and serve on the top of any white fish, such as sea bass, swordfish or snapper. It makes a beautiful presentation and an exiting side dish.
Very tasty - made for a caribbean pot luck as an appetizer with some tortilla chips. Disappeared in seconds.
I forgot to add the orange juice- & it was still fabulous. Added 1/2 of a red pepper for extra crunch & color. It made a simple weeknight dinner of grilled chicken breast & snap peas seem like a gourmet meal. My husband thanked me for dinner!
I substituted pineapple for the papaya since I was looking for a recipe to use mango and pineapple that I had. I swapped red pepper flakes for the fresh jalapeno partly from preference but mostly from the fact that I had pepper flakes on hand. It was really good, but it got even better when I finely chopped a half of an avocado into it. It took longer than 20 minutes since Iɽ never worked with mangos before.
To the cook from New York: you don't like fruit with onions? So why did you make a recipe with ingredients you don't like? Just how many rocks are in your box? This is a wonderful recipe. Excellent blend of flavors, and quite different from most other salsas. Loved it! Then again, I like fruit with onions. Go figure!
i personally don't like it because i don't like fruit with onions.
Apart from cubing the mango and papaya this was one of the best salsas I ever had. Extremely easy to make and the last time I buy salsa for a while.
Oh man, this is soooo good. My sister (see below) forgot to say that she put in strawberries, so I did too, but I didn't add any other juice besides the lime, and it wasn't missed. I also used red onion instead of white.
Have made it four times and it has been devoured each time. I somehow got mixed up with another recipe and have been adding about a 1/4 of rum. Gives it a nice edge!
I made this for a caribbean-themed party and I served it with plantain chips. Everyone really loved it and it is so easy to make. I must confess, I was under time pressure so I used canned papaya and canned mango and it still tasted great.
My wife loved it so I brought some into work and everybody there loved it too and wanted the recipe. I put a little pineapple juice in it.
this was avg-good but not spectacular. i used red onion and threw in some left-over pineapple. went well with grilled chicken kabobs.