When my dear friend Camille Spence was going through a tough time, I invited her to join me at my house for lunch and to bring her little daughter to come play with Liv. Then on a whim I invited a bunch of other mutual Mom friends and their kids to join us as well. We had such a lovely afternoon eating and playing that we decided to make a tradition of it. At times we got together weekly, it’s become more sporadic lately, but it’s always a fabulous time when all of us get together. It definitely makes surviving the day with a bunch of young kids more survivable. After a few lunches together, we termed our little group the Ladies Who Lunch or more commonly referred to as LWL. LWL often functions as an opportunity to showcase our more creative food experiments. Such was the case with this fruit salsa. Camille brought this one day, and I was so enthralled. It looks for all intensive purposely very similar to a bowl of salsa, but it made of fresh fruit and is sweet and tart and delicious. Plus, you serve it with baked cinnamon/sugar tortilla chips. Divine! It’s almost dessert like, but could be used as a fun side at a party too.
- 10 white flour tortillas
- 2 granny smith apples, died fine
- 1 lemon (zested and then use juice too)
- 1 lb strawberries, diced fine
- 1 bag frozen raspberries, thawed
- 2 kiwi, diced fine
- 3 Tbsp strawberry jam (or whatever fruit jam you like tonight I used raspberry)
- 1 Tbsp brown sugar
- Spray tortillas with water (I used a spray bottle), then sprinkle with cinnamon sugar. Cut in triangles.
- Lay in single layers on cookie sheets and bake 8-13 minutes at 350, until starting to brown (this will probably fill about 4 cookie sheets).
- Remove from cookie sheet before they get too cool (or they will stick) and put in large bowl.
- Meanwhile, dice the apples. Then, squeeze the tested lemon juice over the apples.
- Add the rest of the diced fruit, thawed raspberries, lemon zest, jam, and brown sugar.
- Let sit for 20 minutes then serve.