May is a great time for National Strawberry Month, since their peak season is late April to early June. They can be found at the grocery stores, local produce stands and tailgate markets, or the pick your own places! How fun to grab a bucket and wonder through the strawberry fields, picking at your own pace. The best part is taking your treasures home to turn the strawberries into yummy treats. You can use them in smoothies, salads, turn them into jam or jelly, and the list goes on and on. Here's a great way to add them to this sweet salsa recipe with other fruits, found from NC EFNEP recipes. Enjoy!
It's A Great Time for Strawberries!
May is National Strawberry Month
Fruit Salsa with Cinnamon Chips
Makes 4 servings
Ingredients
Ingredients
1 cup strawberries
1 banana
1 kiwifruit
1 Granny Smith apple (with peel)
1/2 cup sugar, divided
1/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon, divided
2 tablespoons lemon juice
4 whole-wheat tortillas
Vegetable cooking spray
Directions
Directions
- Wash hands and surfaces.
- Wash strawberries and remove stems. Chop into small pieces on cutting board.
- Wash and peel banana and chop into small pieces.
- Wash and cut apple into quarters. Remove core and seeds. Chop into small pieces.
- Wash, peel, and chop kiwifruit into small pieces.
- Mix fruits and add lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon.
- Chill.
- Refrigerate leftovers immediately.
Cinnamon Chips
- Wash hands and surfaces.
- Preheat oven to 350°F.
- Cut tortillas into strips with kitchen shears.
- Spray a baking sheet with vegetable cooking spray and place strips on baking sheet.
- Spray strips with vegetable cooking spray.
- Mix rest of cinnamon (1 teaspoon) and sugar (1/4 cup) together and sprinkle lightly on strips.
- Bake for 7-10 minutes or until lightly brown.
- Serve chilled fruit salsa accompanied by cinnamon chips.
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