In my opinion, there is nothing like enjoying a beautiful summers day from the comfort of the outdoors. Whether it’s on your balcony, watching your kids play outside while you relax in a lawn chair, or laying out on the beach – there’s just something about summer life that is … wonderful. I recently babysat our niece who in the 8 hours she was here, could only talk about the upcoming family beach day that they were planning. As a teacher, I see it every year as well – kids can’t wait to get outside and play in the warm weather. Oftentimes, they even forget to eat as they’re just having way too much fun.
Growing up, this was definitely the case for my sisters and I. We were enjoying the beach, pool, or backyard so much our mom would just bring food to us so that we could eat while we played. One of our favorites was chips and salsa. Maybe it’s just me, but i always thought salsa was good for you because it contains a ton of veggies. Some days however, she brought out this refreshing fruit salsa. Not only did it taste great but Mom knew that we were getting in some definitely healthy food. I thought this week, I would share this recipe with you.
Fruit Salsa and Chips
For the Salsa:
2 peaches, peeled and diced
1 mango, peeled, cored and diced
4 kiwis, peeled and diced
16 oz strawberries, hulled and diced (I use 1 quart)
2 tsp. Fresh lemon juice
2 tbsp honey
2 tbsp fresh basil, chopped (I leave this out or reduce it – we’re not big basil fans)
For the Chips:
¼ c. white sugar
1 tsp. Cinnamon
4 large whole wheat pitas
To Make the Salsa: Peel and chop all of the fruit into tiny pieces and mix them together in a bowl. (I mix them in a bowl with a lid in case we have any leftovers.) In a separate bowl, mix together the honey and lemon juice. Pour over the fruit and mix them all together to combine. Refrigerate while you prepare the chips. Add the basil right before you serve.
To Make the Chips: Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper, set aside. In a mixing bowl mix together the sugar and cinnamon. Cut the pitas into 8ths to form small triangles. Spray each side with the cooking spray and dip them into the sugar mixture, being sure to cover both sides of the pita. Lay on the prepared baking sheet. Do this until you have no more pitas. Bake for 8-10 minutes, turning over halfway. Cool slightly before serving.
Serve and enjoy a cool refreshing snack on a hot summers day.
Notes: this can be refrigerated for up to 5 days in an airtight container or frozen for up to 2 months.