This is such a delicious treat! It’s like dipping a crispy churro into a sweet, fruity salsa. What a great combination! You can make this with any fruit you have, I added an extra kiwi and apple because I didn’t have the raspberries. Another winning recipe from the Worldwide Ward Cookbook! This one comes from Nancy Leavitt in Logandale, NV.
Salsa:
2 kiwis, peeled & diced (I used 3)
2 apples, peeled, cored, and diced (I used 3)
1 lb. fresh strawberries, diced (I subbed frozen)
1 8-oz. pkg. frozen raspberries, thawed
2 T. granulated sugar
1 T. brown sugar
3 T. fruit preserves, any flavor (Nana’s homemade strawberry jam please!)
In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 min.
Cinnamon Chips:
10 10-in. flour tortillas (we used whole wheat and they were perfect)
Vegetable oil for frying
2 C. cinnamon-sugar mixture to taste
Cut tortillas into strips or triangles. Heat oil in trying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon sugar. Coat chips, then place on paper towels to cool. (I felt like I was working at a fair while making these, the smell is just like a churro stand) Serve with fruit salsa & enjoy!
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