Agave Fresh Fruit Salsa with Sugar N Spice Chips

My family gets together almost every single Sunday (unless the kids sports prohibits me from being there) for Family Dinner. It’s a tradition that has been going on for as long as I can remember. Nowadays we choose themes for our sunday meals and everyone brings a dish to go with our theme. On this particular Sunday our theme was summer/bbq foods. My mom brought this Agave Fresh Fruit Salsa and we all loved it! What says summer more than fresh, sweet, juicy fruit? This fruit salsa was delicious, light and refreshing. She got the recipe out of the Wholeliving July/August 2012 magazine.

The ingredients are:

  • 1 lb. fresh strawberries
  • 4 apricots or 2 large peaches (mom used peaches)
  • 1 1/2 cups fresh, chopped pineapple
  • 1 1/2 cups fresh blueberries
  • 1 1/2 TBSP fresh lime juice
  • 1/2 cup organic light Agave Nectar or 1/2 cup Organic Sugar (mom couldn’t find Agave Nectar so she used Raw Sugar)
  • 1-3 TBSP chili powder
  • 1 tsp. finely chopped fresh cilantro
  • 1/2 tsp finely chopped fresh mint
  1. Dice strawberries, peaches and pineapple into 1/2-inch pieces. In a large bowl, combine all fruit and set aside.
  2. In a small bowl, combine lime juice and Agave Nectar/Sugar. Add 1 tablespoon of chili powder (increase by teaspoonfuls to reach desired flavor); mix well.
  3. Add agave mixture, cilantro and mint to the fruit, tossing until combined. Serve immediately.

Sugar N Spice Chips

  • 1 bag (8.5 to 10.5 oz) corn tortilla chips
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup Organic Sugar (mom used raw Sugar)
  • 2 tsp ground cinnamon
  • 1/4-1/2 tsp. chili powder
  1. Preheat oven to 425 degrees F.
  2. Grease two cookie sheets or line with parchment paper. Dip tortilla chips into melted butter. Using a pastry brush, remove excess butter to give each chip a thin, even layer of butter on both sides. Place chips on prepared cookie sheet. In a small bowl, combine sugar, cinnamon and chili powder to taste. Sprinkle over buttered chips, and bake for approximately 5 minutes, or until golden. Remove from oven and cool for 5 minutes before serving.

Mango-Onion Relish

I don’t know about everyone else but I have definitely been trying to eat much lighter lately (still trying to shed the holiday pounds). So when I came across this recipe for Mango-Onion Relish I instantly thought how yummy this would be on a nice fillet of fish. My family loves fish! The fish with the Mango-Onion Relish was light, fresh, slightly sweet but with the onion and lime juice still very savory. I really enjoyed this! This is another good recipe out of the cookbook How to Cook Everything by Mark Bittman.The ingredients are:

  • 2 Mangoes
  • 1/2 cup diced red onion
  • Juice of 2 limes
  • 2 Tablespoons minced cilantro leaves
  • Salt and freshly ground black pepper to taste
  1. Peel and pit the mangoes. Chop their flesh and combine it with the onion, lime juice, and cilantro; season with salt and pepper.
  2. Serve immediately or refrigerate for a day or two and serve at room temperature.

This Mango Relish can also be served on chicken. I was also thinking if you added a little fresh minced jalapeno then you would have a yummy Mango Salsa. I haven’t tried that yet but it was just a thought.