Fruit Salsa

     A while back, my cousin Les, aka RoryBore, did a guest post for me about making jam in the bread maker.One of her SAHM online pals, dropped by and I made a return visit to her bit of cyberspace, Diaries of a Grateful Grumpy Mom. Once I stopped laughing, a brilliant sense of humour this woman has, I poked around and stumbled on her recipe page and the following recipe is hers, copied and pasted in its original form.

 

     I have had this before and it is delicious. I can't remember when or who made it but I make a variation of this to have with grilled fish, tilapia, snapper, or chicken. So, her recipe first and mine after, kind of a co-post.

 

     Why might you ask, the reason is simple. We forget the food we make is more versatile than we think. This recipe is a perfect example, it is delicious as a sweet dip or as a  more savoury pairing with fish or poultry.

 

Baked Cinnamon Crisps with Fabulous Fruit Salsa

 Must Try!

Really.  Truthfully.  I have never made this without rave reviews.  I first discovered this recipe here and have been making numerous versions ever since.  It is very easy and oh so delicious! 

Baked Cinnamon Crisps
16 medium-sized flour tortillas
Butter-flavored cooking spray
2 cups sugar
3 teaspoons cinnamon

Preheat oven to 350.  Coat both sides of tortillas with cooking spray, then cut into triangles with a pizza cutter.  (I cut four at a time). Combine cinnamon and sugar in bowl.  Dip coated triangles in cinnamon-sugar.  Place triangles on parchment or foil-covered baking sheet and bake until gold brown, about 12 minutes.  These can be made even weeks ahead.

Fabulous Fruit Salsa

1 lb. fresh strawberries
8 ounces raspberries (fresh or frozen)
1 peach or nectarine
2 kiwis
2 apples (I used 1 Fuji and 1 Golden Delicious)
2 teaspoons sugar
3 tablespoons peach fruit preserves (adjust amount to desired sweetness)
a bit of lime juice

Chop all fruit, saving apples for last to prevent browning. (I usually use my Black and Decker Food Chopper).  Combine fruit with sugar, preserves, and lime juice.  Keep refrigerated and enjoy with crisps!

     Now my version.

Fabulous Fruit Salsa for Grilled Fish or Chicken

1 lb. fresh strawberries
8 ounces raspberries (fresh or frozen)
1 peach or nectarine
2 kiwis
1 mango
2 teaspoons sugar
1-2 tablespoons fresh cilantro - optional
Juice of a lime or lemon
Hot peppers, fresh or pickled, to taste - I use fresh scotch bonnets
Directions
Coarsely chop all the fruit, you can pulse it in your food processor
Combine in a bowl with sugar and lime or lemon juice.
You can either
Add chopped pickled peppers and cilantro and serve immediately
OR
Let sit overnight, refrigerated
Strain off juice into a medium sauce pan. You should have at least a cup if not more.(If not top it up with a bit of water)
Finely chop hot peppers, reserving the white membranes and the seeds (the heat)
Tie the membranes and seeds in a bit of cheesecloth, or a tea ball, they work too.
Simmer the juice, pieces of pepper and the seeds about 10-15 minutes stirring occasionally.
I press the seeds as I'm simmering to release maximum heat.
Remove from heat, discard seeds and cool.
You have just made a hot pepper infused fruit syrup.
Pour back into fruit and mix to combine.
Add chopped cilantro and serve on the side or top of your grilled fish or chicken.
The contrast of hot and cold, sweet and spicy is delicious.

     There you have it, two ways to serve what is essentially the same recipe. This is infinitely variable, use whatever is in season or you like, make it as sweet or spicy as you care to. Grateful, Grumpy Mom, thanks for sharing. Enjoy.