More Colors = More Nutrients
This colorful dish is super simple to make plus it warms my heart when my kiddos get really excited to make and eat this dish! Since this dish is packed with nutrient-dense foods, if veggies are dismissed at this meal, that is 100% okay.
When I teach virtual nutrition lesson to the school kids, I always say, “Count the colors on your plate, the more colors you have, the more nutrients for your body.”
I do have put a disclaimer out there and say, “We are just counting our fruits and veggies.” My daughter brought my cute little tip to my attention when she was eating fruit loops and said, “Mom, look at all these colors in my bowl!” Ha, she is so clever.
A Safe Way for the Kids to Chop Fruit
My daughter wanted to help make this salsa, so why not, especially when I do not even use a knife to chop the fruit. She was very proud to tell the family at dinner she made the salsa all by herself.
I set the frozen peaches and berries to thaw in the frig or on the counter. Then I placed the fruit on a cutting board and easily chopped with a bench scrapper. This is a great, kid-friendly way for kiddos to safely chop up fruit.
*Note: I have readjusted this recipe many times and to make is even easier, I have omitted the apple (shown below), but feel free to add any fruits you like!
Fruit Salsa & Cinnamon Sugar Chips
Ingredients
Fruit Salsa
- 3 cups frozen mixed berries, thawed
- 1 cup frozen peaches, thawed
- 3 kiwis, chopped
- 2 Tbsps. agave nectar
Cinnamon & Sugar Chips
- 10 (6-inch) corn tortillas (flour tortillas will work)
- 2 tbsps. canola oil
- 1/4 cup white sugar
- 2 tbsps. cinnamon
Instructions
Fruit Salsa
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Place chopped fruit in a bowl and add agave nectar. Mix well and set aside.
Cinnamon Sugar Chips
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Preheat the oven to 375 degrees. Cut tortillas into four parts using a pizza cutter. Place pieces of tortillas on a greased or lined baking sheet. In a small bowl, combine sugar and cinnamon. Brush tortillas with oil and sprinkle with cinnamon sugar mixture. Bake until lightly golden brown and crisp, about 10 to 12 minutes. Remove from the oven and allow to cool slightly. Serve with fruit salsa.
