Fruit salsa with cinnamon sugar pita chips ♥

Hello Everyone! It's summer! 

Well, not technically but in our minds we are already there.  John has less than a week of school left until he's officially on summer break and (lets be real) he's already checked out! In a good way! Fun days, movies, games, and one more field trip, before their end of the year mass on Tuesday and then..... VACATION! 

To us summer means we slow-the-heck-down.  Ahhhh.....

No more schedules, early mornings rushing out of the house, quick dinners because we have homework to tend to, and tests to study for... It all goes away for a little while and we can just sit and be ♥ 

Blissful ~

I'll still be working of course, but at a more relaxed schedule (thank you to my boss : ).  There will be plenty of time to catch the ice cream man for an afternoon treat, or take a sunset walk on the beach.  Our favorite!

Now, what are eating this summer? Well, plenty!  But to get us started I wanted to share this quick little fruit delight.  I first made this a few summers ago and we absolutely loved it.  Now I make it every season!  It's the best when the fruit is ripe and delicious!  

This recipe will give Taco Tuesday a whole new meaning.  Especially if you prefer the sweet to the savory. 

You can use any fruit that you want, but here is how I like to make it:

1 apple - cored and diced (I left the skin on)

1 pint (2 cups) strawberries, sliced 

3 kiwis, peeled and diced 

1/2 cup mango or pineapple chunks (I used mango) 

1 tablespoon lime juice

2 tablespoons sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

In a large bowl combine chopped fruit, lime juice, sugar, cinnamon, and nutmeg.  Stir to combine.  Cover and chill in refrigerator at least 20 minutes.  I left mine overnight.  

For the pita chips - preheat oven to 400 degrees.  Cut pita rounds (I used whole wheat ones) into triangles.  Arrange in a single layer on a foil lined cookie sheet.  Brush each triangle with a little olive oil.  Sprinkle with cinnamon and sugar and bake for 5 minutes.  Let cool.

(*Obviously, you can really use any pita chips you like. If I'm using store bought, I love Stacy!*)

Leftover salsa is  yummy stirred into plain yogurt, on top of ice cream, on top of pancakes, or just dump it all into the blender and make a smoothie! So many possibilities!

YUM! 

The season is here friends! Let's celebrate by sleeping in.  Did I say that? Well, it's what I most look forward to! LOL

Happy Wednesday! xo

Fruit salsa with cinnamon sugar pita chips

 

 

Hello Friends! I hope you are all having a wonderful week.  I'm so happy it's Friday and the weekend is finally here!!! : ) 

 

With this burst of Spring weather we're having I'm getting motivated to eat lighter and healthier.  I hate to say it, but bathing suit weather is right around the corner!! eek!!!  With all of my winter eating I can hardly bare the thought of it. 

 

For a treat this week, instead of my usual chips and dip, I opted for something a little more refreshing.  I gathered up some of my favorite fruits, mixed them with lime juice, cinnamon & sugar, and made a fruit salsa. The sweetness of the fruit hit the spot.  I also made cinnamon sugar pita chips to scoop it up with! It was a good idea.

 

This fruit salsa is so delicious you won't be able to stop eating it.  It's the perfect appetizer for Easter or your first outdoor gathering of the season!  Kids will love it and its looks very pretty on the table ♥

 

 

 

You can use any fruit that you want, but here is how I like to make it:

1 apple - cored and diced (I left the skin on)
1 pint (2 cups) strawberries, sliced
3 kiwis, peeled and diced
1/2 cup mango or pineapple chunks (I used mango)
1 tablespoon lime juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

In a large bowl combine chopped fruit, lime juice, sugar, cinnamon, and nutmeg.  Stir to combine.  Cover and chill in refrigerator at least 20 minutes.  I left mine overnight. 

The fruit will get sweet and delicious.  You can see bits of cinnamon and nutmeg on the fruit.  It's soooo good! ♥

For the pita chips - preheat oven to 400 degrees.  Cut pita rounds (I used whole wheat ones) into triangles.  Arrange in a single layer on a foil lined cookie sheet.  Brush each triangle with a little olive oil.  Sprinkle with cinnamon and sugar and bake for 5 minutes.  Let cool.  (You could also season them with sea salt and pepper - click here for more ideas : )

Now you have your salsa and your chips. Get dippin'!

 

 

Leftover salsa is  yummy stirred into plain yogurt, on top of ice cream, on top of pancakes, or just dump it all into the blender and make a smoothie! So many possibilities!

 

The weather was so beautiful this week that I was able to take these photos outside on my deck!  My hubby set up the patio table and we had our first cup of coffee outdoors yesterday.  I hope to be able to take my book out there this weekend and enjoy a little fresh air while I read. It's the little things that make me happy : )  

 

I hope you all have a great weekend! Happy Friday! ♥