Start to Finish: 30 minutes
Serves: 4

Fruit Salsa

Ingredients

• 1 cup blueberries
• 1 cup strawberries, stems removed and diced
• 1 cup plums, pits removed and diced
• 1 cup nectarines, pits removed and diced
• 1 cup cherries, pits removed, sliced in half
• 2 tbsp honey (or agave nectar to make vegan)
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped jalapeno, optional
• 1 tbsp minced cilantro, optional

Instructions

1. In a medium size bowl, combine all ingredients: blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro.
2. Mix together well.
3. Cover and refrigerate while making the cinnamon chips.

Cinnamon Chips

Ingredients

• 10 to 12 corn tortillas
• 1 cup coconut palm sugar (or regular sugar)
• 1 teaspoon ground cinnamon
• ½ tsp salt
• Olive oil, as needed

Instructions

1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges in a single layer on the baking sheet.
3. Combine sugar, cinnamon and salt in a small bowl.
4. Sprinkle mixture over tortilla wedges—be sure to flip them so both sides are coated! You could also try putting the wedges into the sugar mixture bowl, though this will be more time consuming.
5. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes.
6. Allow to cool for 5 minutes.
7. Serve immediately with fruit salsa.