I came across this recipe while looking for healthy recipes for church gatherings. I so appreciate when others bring dishes that show a concern for my health and my waistline. Of course, I still have to exhibit the characteristic of moderation or temperance at buffet-style meals, but what a blessing others have been to me, and I hope to be to them by choosing healthy alternatives! This is also a cool snack during the hot months and the drained pineapple juice can be added to iced tea for a special cooling treat.
Fruit Salsa with Ginger Chips
1 can (20 oz) unsweetened crushed pineapple
1 large mango or 2 medium peaches, peeled and chopped
2 medium kiwifruit, peeled and chopped
1/4 c chopped macadamia nuts
4 1/2 tsp brown sugar
4 1/2 tsp flaked coconut
8 flour tortillas (8 inches)
1 Tbls water
1/4 c sugar
1-2 tsp ground ginger
Drain pineapple, reserving 3 Tbls juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut, and reserved juice. Cover and refrigerate for at least 1 hour.
For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into 6 wedges. Place in a a single layer on ungreased baking sheets. Bake at 400* for5-7 minutes or until golden brown and crisp. Cool on wire racks. Serve with salsa.
Makes 12 servings. 1/4 c salsa and 4 chips equals 190 calories. (Whole wheat tortillas would be even better)
Hubby also encouraged me to make the "chips" with cinnamon, or with a variety of spices (garlic powder, basil, oregano, Parmesan, ...) just for a snack. Have some FUN!