The Weekend Gourmet: May Secret Recipe Club...Featuring Fruit Salsa with Cinnamon Chips F

Sunday, May 4, 2014

May Secret Recipe Club...Featuring Fruit Salsa with Cinnamon Chips

Where the heck did April go to? All of a sudden, it's May...which means it's time for another fun Secret Recipe Club reveal! This month, my assigned blog was Cupcakes with Sprinkles. Meghan has so many great recipes to pick from, including tons of great sweet treats. Since May is Summer Kickoff Month here at The Weekend Gourmet, I focused on Summer-friendly recipes. I considered several ice cream recipes, but then I found her recipe for Fruit Salsa with Cinnamon Chips. I knew I had found just what I was looking for! Fresh fruit in a lightly sweetened sauce...served with crispy cinnamon-sugar tortilla chips. Sign me up!

I made a few tweaks to Meghan's original recipe to use some fruit that I had on hand in my kitchen. In place of the apples and kiwis in her salsa, I used fresh pineapple and mango. For the sweet sauce, I thinned the jelly her recipe called for with a bit of Meyer lemon juice...and I added a bit of cinnamon. I had intentions of making the cinnamon chips in her recipe, but opted to save a bit of time and use store-bought cinnamon-sugar pita chips instead. They worked great, but visit Meghan's page to get the recipe if you want to make homemade cinnamon tortilla chips.

Fruit Salsa with Cinnamon Chips
adapted from Cupcakes with Sprinkles
Ingredients:
  • 1 cup diced fresh pineapple
  • 8 ounces raspberries
  • 16 ounces strawberries, chopped
  • 1 mango, diced
For the sauce:
  • 2 tbs. strawberry jam
  • 1 tbs. Meyer lemon juice
  • 2 tbs. sugar
  • 1 tbs. brown sugar
  • 1/2 tsp. cinnamon
Directions:
Step 1: Add the sauce ingredients to the bottom of a large mixing bowl. Use a whisk or sturdy spoon to thoroughly combine the ingredients until a thick sauce is formed.
Step 2: Add the chopped fruit to the bowl. With a sturdy spoon or rubber spoonula, carefully combine the ingredients. Be gentle to avoid breaking up the raspberries. Chill the salsa for at least 15 minutes. If you're making your own cinnamon chips, this is a perfect pocket of time to prep and cook those. 
Step 3: Just before serving, spoon the salsa into a decorative serving bowl. I opted to use a clear margarita glass, which worked really nicely presentation wise. Serve with the cinnamon chips or store-bought cinnamon-sugar pita chips. 
We loved this refreshing fruit salsa! It makes a healthy, light dessert on a warm evening. The juicy fruit is lightly sweetened by the sweet sauce, and the cinnamon pulled all of the flavors together with a spicy background flavor. The salsa was great with the cinnamon-sugar pita chips, but it would also make a great topping for ice cream or slices of angel food cake. I can easily see this being in heavy rotation this Summer, as it's simple enough to whip up for just the two of us...but fancy enough to serve company.

I hope you'll take a few moments to click on the links below and visit the rest of my Group A Secret Recipe Club participants. There's always lots of great recipes to add to your recipe box, so get hopping!






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