Avocado Fruit Salsa with Cinnamon Tortilla Chips

Have salsa for dessert with homemade cinnamon tortilla chips and a berry-cirtusy salsa with kiwi, mango, blackberries, strawberries and avocado. Or change it up and make it your own!

It’s tornado season, and it’s the first in 7 years where I don’t have to worry about such things because east Tennessee usually just gets the aftermath-huge rain storms (as I write this one is currently making a lot of noise outside). Oddly enough it makes me miss living in Memphis, but let me explain. Obviously the destruction tornadoes cause is not something to yearn for, I just enjoy a good storm. As a child I was terrified of thunder storms and would run into my dad’s room in the middle of the night to make me feel safe. Somehow as I got older I grew to love thunder and lightning. But when it comes to tornado season in Memphis it means it’s time for Memphis in May festivals (which I pretend is a month long party for my birthday) and that’s what I truly miss about tornado season. And I cannot wait to return in a couple weeks for my favorite festival – BBQ Fest!

But unfortunately tornadoes and festivals have nothing to do with this recipe today. So thank you for listening to my rambling and let’s just get on with it…

Fruit salsa. I know this may not be the first thing you think of when you are trying to come up with a dip for your next gathering by hang on for just a second. For starters these are not just any old tortilla chips, they’re cinnamon-sugar chips! Which makes them the perfect candidate for dipping into a fruit concoction such as this berry-citrusy salsa with kiwi, mango, blackberries, strawberries and avocado. But you change it up to include whatever fruits you prefer.

One year ago: Spring Salsa

Three years ago: Funfetti Month Recipe Round-Up

AVOCADO FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Serves 10

Ingredients:

SALSA

2 kiwis, peeled and diced

1 mango, peeled, cored and diced

2 avocadoes, peeled, cored and diced

6 oz. blackberries, halved

8 oz. strawberries, hulled and diced

1 lime, juiced

2 Tbsp chopped fresh cilantro

2 Tbsp fruit preserves, any flavor

CHIPS

12 (6 inch) corn tortillas

Butter flavored cooking spray

2 Tbsp cinnamon sugar

Directions:

1. In a large bowl, thoroughly mix kiwis, mango, avocado, blackberries, strawberries, lime juice, cilantro and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat, set aside.
3. Cut tortillas into 6 wedges and arrange in a single layer on a prepared baking sheet. Coat with butter flavored cooking spray and sprinkle cinnamon sugar.
4. Bake for 8-10 minutes or until crispy. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Source: Adapted from Allrecipes.