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Fruit Salsa & Cinnamon Chips

Fruit Salsa
 3 cups Witten’s strawberries, chopped
 2 kiwis, diced
 1 apple, diced
 1 fresh Sweet Georgia peach, diced
 8 oz fresh Witten’s raspberries
 1 tbsp honey
 1 tbsp granulated sugar
 ¼ tsp pure vanilla extract
 3 tbsp seedless fruit preserves or jam
Cinnamon Sugar Chips
 2 tbsp granulated sugar
 ½ to 1 tsp cinnamon
 2 tbsp Coconut oil melted
 8 tortillas
To make the Fruit Salsa:
1

Add all fruit to a large glass bowl (with a lid) and stir to combine.

2

Add honey, sugar, vanilla and jam and stir until evenly distributed.

3

Put the lid on the bowl and store in the refrigerator for at least 30 minutes, or overnight.

To make the Cinnamon Sugar Chips:
5

Preheat oven to 350 degrees F. Grease two large baking sheet, set aside.

6

Mix together cinnamon and sugar in a small bowl, set aside.

7

Melt coconut oil.

8

Using a pastry brush, brush each tortilla with melted coconut oil on one side.

9

Sprinkle an even layer of cinnamon sugar on each tortilla.

10

Cut each tortilla into eighths with a sharp knife or pizza cutter.

11

Evenly spread the cinnamon sugar tortillas on two large baking sheets.

12

Bake in preheated oven for 10-11 minutes or until they are just barely golden brown and begin to become puffy.

13

Remove from the baking sheet and let cool on a wire rack or plate.

14

Serve with chilled fruit salsa!