Fruit Salsa

One of my favorite summer treats and bursting with flavor!


  • 2 lbs. strawberries, stems removed and halved
  • 2 kiwi, skin removed and quartered
  • 20 oz. pineapple tidbits, drained
  • 15 oz. mandarin oranges, drained
  • Sugar or monkfruit sweetner to taste
  • 10 count taco sized tortillas, cut into 8 triangles
  • butter flavored cooking spray
  • cinnamon sugar mixture


  1. Preheat oven to 350*. Line 2 cookie sheets w/ silicone baking mats. Arrange cut tortilla triangles on pan in single layer and spray with nonstick cooking spray. Sprinkle generously with cinnamon sugar mixture. Bake for approximately 8-10 minutes until the chips are light brown and solid. (Tip: You can spray and coat the opposite side as well, I find the single side is just fine though)
  2. While chips are baking, combine all ingredients in a blender. Very carefully pulse until ingredients are roughly chopped (DO NOT OVER PROCESS – “chunky” fruit salsa is much better!) Sweetner with sugar or monkfruit to your liking, depending on the produce sometimes it does not need extra sugar.
  3. Allow chips to cool and place salsa in the fridge to chill.

Yields 4 c. of fruit salsa | Eat, Bork, & Be Merry! | Kate Lax-Watkins | © Just Borking Around


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