Ginger-Lime Tropical Fruit & Chia Salsa with Honey Wonton Chips
Lets talk about the delicious creation that is fruit salsa. Fruity, a little bit tart, with cinnamon & sugar chips to dip? It’s the best. I especially love it because I have some very fond memories from the first time I ate it. Specifically, my friend Katie made it for the baby shower that she planned with my mother in-law before Olive was born. Coming from a food-loving family, I don’t know how it is that I had never seen such a thing before. Nevertheless, I vividly remember trying it and thinking that I could not believe that it was possible for my life to have such a void as it apparently did in the years before experiencing fruit salsa. Many thanks to Katie! :)
At the time, I didn’t know if Olive was a boy or a girl and I most definitely did not know that our bundle of joy would become my life’s greatest challenge (see Mothering Mini Me). Ignorance is bliss, however, so in my state of blissful ignorance, I had a lovely afternoon with my friends and Central Pennsylvania family celebrating our impending arrival with delicious food and absolutely no games that required candy bars to be placed in diapers and identified.
In the years since, I’ve had fruit salsa several times and the traditional combo of fruit seems to be apples and an assortment of berries, sometimes with kiwi, and then served with cinnamon and sugar tortilla or pita chips. If you make it that way, as Katie did, it will be fantastic. In fact, if I had a bowl of it in front of me right now, I would sit here and keep eating it for the next two hours…..or until it was completely gone. If I ran out of chips, I would have no hesitation grabbing a spoon and shoveling it in as fast as my hand could return to the bowl. This time around, I found papaya at the grocery store and the bees in my head started buzzing, so I made a tropical fruit variation. And because my other friend, Miranda, recommended it, I used wontons instead of tortillas and it was all so very yummy.
To start, I used pineapple, papaya, strawberries, and mango. Instead of stirring in some jam to sweeten it, I made a dressing of honey, lime, fresh ginger, and chia. Honey sweetens, lime and ginger gives it extra flavor, and the chia seeds help to absorb some of the fruit juice so that the salsa isn’t swimming in liquid. I was able to buy a half of a precut papaya at my grocery store, which was the perfect amount. But if you can only buy a whole papaya, try cubing the rest and freezing it to add to a smoothie. Papaya has a really particular flavor that I find is best when mixed with other fruits. I like it on it’s own as well but if you don’t, freeze it for a smoothie, or bring it my house and I will happily take it off your hands!
The wonton chips are a piece of cake, but plan ahead because you’ll have to make several batches. You could easily make them a few days ahead. I made them for Olive’s birthday party and they lasted for a few days after that and still tasted great. To be honest, the chips are so satisfyingly crunchy on their own, they won’t last too long, so getting stale shouldn’t be a problem.
This recipe makes enough salsa for a crowd. If you have some leftover, try putting it on ice cream, plain yogurt, or better yet, use it to make some sangria! <—- Yes, that’s a fantastic plan. Do that. When in doubt, always treat leftovers to some booze.
- 1/2 of a pineapple, diced
- 1/2 of a papaya, diced
- 2 mangos, diced
- 1 1/2 pounds of strawberries, diced
- 1/3 cup of honey
- juice of two limes (approximately 1/4 cup)
- zest of four limes
- 2 tablespoons chia seeds
- 3 teaspoons grated fresh ginger
- 2 12 oz. packs of wonton wrappers
- 2 tablespoons sea salt
- 3/4 cup honey
- cooking spray
- 1. Cut wontons in half. Spread out on two parchment-lined baking sheets. Spray lightly with cooking spray, then drizzle with honey and lightly sprinkle with salt. For each tray, I used approximately 1/2 tablespoon of honey and 1/4 teaspoon of salt.
- 2. Bake at 350 degrees for approximately 10 minutes, rotating pans halfway through, until chips are crispy and brown. Some of the chips may still look wet from the honey, but they will crisp up as they cool.
- 3. Remove from oven and cool on a wire rack. For two packages of wonton wrappers using two sheet pans, you will likely need to do 4 batches of chips.
- 1. While chips are baking, dice your fruit and combine in a large bowl.
- 2. Whisk honey, lime juice, lime zest, and ginger together. Whisk in chia seeds.
- 3. Pour honey mixture over fruit and mix well.
- 4. Refrigerate for at least two hours before serving to allow flavors time to mix.
- Salsa will keep well for 2-3 days.
- Chips will keep in a sealed container for several days.
- Makes approximately 20 servings: 1/2 cup of salsa and 10 wonton chips