Fruit Salsa with Ginger Chips

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!