FRUIT SALSA WITH GINGER CHIPS

Fruit Salsa with Ginger Chips image

Pineapple, mango and kiwifruit give Christy Johnson's fruit salsa a tropical twist. "This combination of fruity salsa and crisp gingery chips is wonderful on a hot day," she writes from Columbus, Ohio. "I like to serve this with pineapple iced tea, which I make by simply adding some of the drained pineapple juice from this recipe to a pitcher of tea."

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (20 ounces) unsweetened crushed pineapple
1 large mango or 2 medium peaches, peeled and chopped
2 medium kiwifruit, peeled and chopped
1/4 cup chopped macadamia nuts
4-1/2 teaspoons brown sugar
4-1/2 teaspoons sweetened shredded coconut
8 flour tortillas (8 inches)
1 tablespoon water
1/4 cup sugar
1 to 2 teaspoons ground ginger

Steps:

Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour., For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into six wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 5-7 minutes or until golden brown and crisp. Cool on wire racks. Serve with salsa.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges