Berry Kiwi Summer Salsa
July 18, 2012 by Nicolette
I refuse to chalk this one up to a pregnancy craving, because I think I could eat this refreshing berry kiwi salsa at least once a week. The vibrant colors and flavors just scream summer! And coupled with homemade cinnamon sugar tortilla chips, I have been known to make a batch that no one else even sees.
But I will gladly share this yummy recipe with you and leave it completely up to your discretion whether or not to share. This is the ultimate pot-luck pleaser and I never fail to bring back a slicked-clean bowl. It’s perfect as an appetizer, dessert, or breakfast the next morning.
Berry Kiwi Summer Salsa
2 kiwis chopped
2-3 firm, tart apples chopped
2 cups strawberries chopped
1 cup fresh or frozen raspberries
1 TB granulated sugar
2 TB brown sugar
2 TB your favorite jam
1 TB cream of coconut (optional)
Chop the kiwis, apples, and strawberries into small chunks about like this:
Combine with raspberries in a large mixing bowl. Add sugars and jam. I also like to add a little cream of coconut for some island flare. You can usually find it in the ethnic foods section. Lemon or orange zest is a good addition as well.
Mix and refrigerate until ready to serve.
Now for my favorite part, the homemade cinnamon chips. Yes, you can buy the pre-packaged, processed kind, but the homemade version is undeniably better!
Cinnamon Sugar Tortilla Chips
8-10 flour tortillas
1/2 cup melted butter
1 cup granulated sugar mixed with 1-2 TB of cinnamon (depending on how “cinnamon-y” you like it)
Lay tortillas on large cookie sheets. You may want to put tinfoil down first for easier clean-up. Brush both sides of the tortillas with melted butter. Sprinkle both sides with cinnamon and sugar mixture.
Using a pizza cutter, cut tortillas into strips or triangles. Bake at 375 degrees for 8-10 minutes. Do not over bake. Serve with berry kiwi summer salsa.
And if you happen to have leftovers, the salsa makes a delicious topping for crepes the next morning!
So what are you waiting for? Berries are in season, and if you are lucky enough to have your own patch, this is the perfect way to put them to use.
- 2 kiwis chopped
- 2-3 firm, tart apples chopped
- 2 cups strawberries chopped
- 1 cup fresh or frozen raspberries
- 1 TB granulated sugar
- 2 TB brown sugar
- 2 TB your favorite jam
- 1 TB cream of coconut (optional)
- Chop the kiwis, apples, and strawberries into small chunks.
- Combine with raspberries in a large mixing bowl.
- Add sugars and jam.
- I also like to add a little cream of coconut for some island flare. You can usually find it in the ethnic foods section. Lemon or orange zest is a good addition as well.
- Mix and refrigerate until ready to serve.