Fresh berries, crisp apples and spicy ginger make a sassy dessert salsa you can enjoy with cinnamon tortilla crisps.
A friend of mine was extolling the delicious flavors she had recently sampled in Mexico. A particularly tasty combination was freshly grated ginger and granny smith apples. I decided to take that combination one step further and create a dessert salsa that would harness the heat of the ginger and incorporate the sweetness of fresh berries.
Ginger has a long history of medicinal benefits. It is anti-inflammatory, an antioxidant and aids in digestion. Apples are a rich source of flavonoids, fiber and pectin; and have a number of health-protecting benefits. Berries are also an excellent source of flavonoids, vitamin C and fiber. Plant based foods are our richest sources of micronutrients and benefit our health in countless ways.
This Fresh Berry Salsa can be served in the traditional way as a dip with the cinnamon crisps; or can be used as a topping over sorbet. I also love a dollop on top of my almond yogurt as part of my breakfast.
Fresh Berry Salsa with Cinnamon Crisps Recipe
- 1 package gluten free tortillas
- 4 tbsp. melted butter
- 1 tbsp. cinnamon
- 3 tbsp granulated sugar
- Preheat oven to 400 degrees.
- Combine cinnamon and sugar together in a small bowl.
- Brush both sides of tortillas with melted butter and sprinkle both sides lightly with cinnamon sugar mixture.
- Slice tortillas into chip size triangles and place on baking sheet with non-stick baking mat.
- Bake in center of 400 degree oven until brown and crisp. 10-12 minutes.
- Remove from oven and let cool.
Fresh Berry Salsa
- 1 Granny Smith apple peeled and grated on largest grate
- 1 Lemon juiced
- 2 Kiwi peeled and diced
- 1 cup blueberries sliced in half
- 1 cup blackberries sliced in half crosswise
- 1 tbsp freshly grated ginger
- pinch of salt
- Place all ingredients in a bowl and gently toss to combine.
- Serve with cinnamon crisps.