Tuesday, June 12, 2012

stone fruit salsa & cinnamon chips

So what is stone fruit you might ask? 

Peaches, nectarines, plums, apricots , and cherries. They commonly are referred to as "stone fruits" because the seed is very large and hard.  

A combination of these summer fruits can make the perfect snack, hors d'oeuvre, or dessert for your next summer gathering. 

Stone fruit salsa is a sweet combination of summer fruits . . . diced into small pieces, and then lightly sweetened with honey.  Home-baked cinnamon chips make the perfect scoop for this salsa. So if you're having your girl-friends over for a leisurely visit . . . surprise them with this delightful dish. 

A simple . . . and light dessert

Here's what you'll need . . .

Stone Fruit Salsa
6 cups chopped mixed stone fruit (apricots, Rainier cherries, peaches, plums)
2 tablespoons honey  
1 tablespoon minced fresh basil  
1 tablespoon lemon juice  
1 teaspoon ground cinnamon
Pinch kosher salt

Cinnamon Chips
1/4 cup sugar
1 teaspoon ground cinnamon
6 (8-inch) flour tortillas
4 tablespoons (1/2 stick) unsalted butter, melted

For the salsa . . .
In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve. 

For the chips . . . 
Preheat the oven to 350 degrees F. 
In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa. 

A little note . . .
Feel free to add in other fruits to the salsa, 
like strawberries, nectarines and mango. 
You can also substitute flour tortillas for whole wheat tortillas. 

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