Home Court Cuisine Fruit Salsa and Cinnamon Crisps

Fruit Salsa and Cinnamon Crisps


Submitted by Noreena Cole, Bradshaw Farm, Thursday Women

10 10-in. flour tortillas
cooking spray
1/3 cup sugar
1 tsp. cinnamon
2 Granny Smith apples
1 lemon
1 cup melon, your choice
1/2 lb. strawberries
1/2 lb. raspberries
2 Tbsp. preserves, your choice


Preheat oven to 350. Combine cinnamon and sugar, set aside. Spray each tortilla with oil, sprinkle with sugar and cinnamon mixture. Cut into wedges with pizza cutter and place on baking sheet. Bake for about 11 minutes, flip if needed to get crispy.

Zest lemon, set aside. Peel and finely chop apple. Squeeze lemon juice over apples and mix. Finely chop remaining fruit and melon. Gently combine all ingredients, refrigerate overnight. Serve at room temperature with cinnamon crisps. For summer matches, chill fruit with a small ice pack under the fruit bowl.

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