Recipe courtesy of Damaris Phillips
Mint Julep Fruit Salsa
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- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 310 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.
- Before serving, garnish the salsa with the mint. Serve with the tortilla chips.
