Christmas Fruit Salsa
Total Time
20 Minutes
Servings
8
Ingredients
11
Ingredient List
Cinnamon Crisps
- Vegetable oil, to grease
- 1/2 teaspoon ground cinnamon
- 3 Old El Paso™ Regular Flour Tortillas
- 30g butter, melted
- 1 tablespoon caster sugar
Fruit Salsa
- 1 lime
- 1 tablespoon caster sugar
- 2 small oranges, peel and white pith removed and diced
- 1 red-skinned apple, cored and finely chopped
- 1 kiwifruit, peeled and finely chopped
- 75g pomegranate seeds
Preparation
- Preheat the oven to 200°C (180°C, for fan assisted ovens), gas mark 6. Lightly grease a large baking sheet.
- To make the crisps, mix the 1 tablespoon of sugar and cinnamon together in a small bowl. Cut each tortilla into 8 wedges and place on the baking sheet. Brush both sides of each wedge generously with the butter then lightly sprinkle the cinnamon sugar mixture over both sides. Bake for 5-7 minutes or until light golden brown, turning once. Transfer to a wire rack and leave to cool completely.
- Meanwhile, make the salsa. Squeeze the juice from the lime into a medium bowl and stir in the remaining 1 tablespoon sugar until dissolved. Add the orange, apple, kiwifruit and pomegranate seeds and mix well. Serve with the cinnamon crisps.
Expert Tips
- Buy a pot of pre-seeded pomegranate to save time on prep.
- The juice from the lime and orange protects the apples from browning, so you can make the salsa a day ahead. Toss the salsa well, then cover and refrigerate. Stir before serving.
