Fresh Fruit Salsa with Cinnamon Crisps
Total Time
30 Minutes
Servings
8
Spice Level
Mild
Ingredients
9
Ingredient List
Cinnamon Crisps
- 1 tablespoon caster sugar
- 1/2 teaspoon ground cinnamon
- 3 Old El Paso™ Super Soft Regular Flour Tortillas
- 1 tablespoon water
Fruit Salsa
- 2 small oranges
- 1 tablespoon caster sugar
- 1 apple, peeled, cored and finely chopped
- 150g strawberries, hulled and finely chopped
- 1 ripe peach, peeled, stone removed and finely chopped
Preparation
- Preheat the oven to 200°C (180°C, for fan assisted ovens), gas mark 6. Lightly grease a large baking sheet. Mix the sugar and cinnamon together in a small bowl.
- To make the crisps, brush both sides of all the tortillas lightly with the water then sprinkle the cinnamon sugar mixture over both sides. Cut each tortilla into 8 wedges and place on the baking sheet. Bake for 5-7 minutes or until light golden brown, turning once. Transfer to a wire rack and leave to cool completely.
- Meanwhile, make the salsa. Squeeze the juice from one orange and peel and finely chop the flesh of the second orange. Place the juice in a medium bowl and stir in the sugar until dissolved. Add the chopped orange along with the apple, strawberries and peach and mix well. Serve with the cinnamon crisps.
Expert Tips
- The fruit salsa also makes a great topping for vanilla ice cream, add a couple of the cinnamon crisps to turn it into a fruity ice cream sundae!
- To peel the peach, plunge it into a bowl of hot water for a few minutes then transfer to a bowl of cold water for a minute – the skin should then peel away easily.
