This is a fun, sweet & tangy twist on traditional spicy salsa and chips. It's versatile and can be served as an appetizer, with breakfast or brunch, and as a healthy dessert option.
1 cup peeled, chopped mango (approx. 2 champagne mangos)
1 cup (8 oz.) chopped strawberries
2 kiwis, peeled and chopped
1 cup chopped apple (1 medium size), peeled or unpeeled, Granny Smith recommended
zest and juice from 1 lime
2 tablespoons honey
Chop fruit into uniform 1/4 to 1/2" cubes. Add lime zest and juice; toss to evenly coat fruit (this adds flavor and prevents browning). Add honey and toss. Chill for 1-2 hours before eating. Fruit texture is best when eaten the same day.
1/2 cup fruit salsa = 2 Weight Watchers PointsPlus
Serve with Sugar and Spice Tortillas Chips (recipe at www.theyummylife.com/sugar_and_spice_baked_tortilla_chips).
Other fruits may be substituted. Choose a variety of colors for a prettier presentation.