Japanese Cotton Cheesecake

 MIXED FRUIT SALSA W/ FRIED CINNAMON SUGAR CHIPS

Fruit Salsa recipe is a sweet salsa made fresh fruit. Besides a little chopping, it comes together fast and amazing summer appetizer served with cinnamon chips:)

The best part is you can modify the recipe with your favorite fruit to suit your palate. So be creative & most of all have fun with it:)

TOTAL TIME : 30-40 Mins

SERVINGS 6

INGREDIENTS

MIXED FRUIT SALSA

(I love this recipe with fresh berries, however it’s completely optional due to the amount of seeds from the Raspberries)

* (OPTIONAL) 16 ounces mixed fresh or berries, (Red Raspberries, Black Raspberries, Blueberries etc…) thawed and CHOPPED. 

* 1 Mango Core removed, Peeled & DICED.

* 1 Cup DICED Strawberries

* 2 medium peaches or nectarines DICED

* 3 fresh kiwi, peeled and DICED

* 2 TSP Honey (OPTIONAL)

* 3 tablespoons sugar (OPTIONAL)

* 1 juiced fresh lemon 

* 1 1/2 teaspoons fresh lime zest

DIRECTIONS

1_ In a large bowl combine & mix all ingredients with your hands squeezing lightly.

2_ Cover with plastic wrap & place in refrigerator to rest for at least 30-40 Minutes allowing fruit to juice & flavors to meld together.

NOTES

* Just like other salsa’s the flavor gets better as it rets. Normally if I had enough notice I would make it the day before. Allowing it rest & marinate for 24 hrs.

INGREDIENTS

CINNAMON TORTILLA’S

* (6) 8 inch flour or corn tortilla’s 

* oil for frying

* 1/2 cup cinnamon sugar

INSTRUCTIONS

1_ Use a pizza cutter or large knife to slice the tortillas into 8 wedges. 

2_ Heat oil in a deep fryer (or large pot) to 375˚F. 

3_ Working in batches, fry the tortilla wedges for 1-2 minutes or until golden brown.

4_ Using a slotted spoon remove from oil onto a large paper towel lined plate or platter. 

5_ While tortilla’s are still warm toss with cinnamon sugar in a large mixing bowel.

NOTES

* The fried Tortilla’s must be tossed while hot or warm or the Cinnamon Sugar will not stick.

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