My boyfriend and I are some chips and salsa fanatics. On New Year’s Eve, we went for a boat ride on the Spirit of Jefferson along the Ohio River and it was catered by a local restaurant. I was hesitant about the food options since I knew pickens might be slim being vegan. When the boyfriend went to get food for the both of us (I was on purse watch), he sees “salsa” and fills half a small plate with it. He came back, so excited they had chips and salsa, only when I tried it, I realized it wasn’t your average salsa… it was FRUIT salsa! I was fascinated! Chips and salsa in a whole new way, and a perfect, fresh dessert to the not so fresh entree options. When I made my own version, I added a few more fruits I loved. This recipe is very versatile so feel free to alter it to your liking. Happy eating!
2 kiwis, peeled and diced
2 apples — your favorite kind, but I liked the tartness of Granny Smiths
1/4 of a fresh pineapple, diced
8 oz raspberries, crushed
1 (16 oz) carton of strawberries, diced
15-20 red grapes, diced
1 tbsp white sugar
1 tbsp brown sugar
2 tbsp fruit preserves, any flavor, I used peach
Cut all the fruit into small pieces, combine in a large bowl with sugars and preserves. Serve with cinnamon sugar pita or tortilla chips. Delish!
- 2 kiwis, peeled and diced
- 2 apples -- your favorite kind, but I liked the tartness of Granny Smiths
- 1/4 of a fresh pineapple, diced
- 8 oz raspberries, crushed
- 1 (16 oz) carton of strawberries, diced
- 15-20 red grapes, diced
- 1 tbsp white sugar
- 1 tbsp brown sugar
- 2 tbsp fruit preserves, any flavor, I used peach
- Cut all the fruits into small pieces and combine in a large bowl with sugars and preserves. Serve with cinnamon sugar pita or tortilla chips.