This refreshing fruit salsa and accompanying cinnamon chips just screams “summer!” Found on, this dish showcases the kiwi, one of the fruits and vegetables on the Clean Fifteen List. The kiwi is also one of the top sources of Vitamin C, boasting more than an orange!

Annie’s Fruit Salsa and Cinnamon Chips


2 kiwis, peeled and diced

2 organic Golden Delicious apples – peeled, cored and diced

8 ounces organic raspberries

1 pound organic strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons organic fruit preserves, any flavor

10 (10 inch) whole wheat flour tortillas

Butter flavored cooking spray

2 cups cinnamon sugar


In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Thanks All Recipes!

YUM! Organic strawberries and kiwis are paired with delicate crepes and topped with passion fruit sauce. Are you drooling yet? This lovely breakfast or brunch (okay – anytime!) dish found on will be a crowd-pleaser this spring!

Organic Strawberry and Organic Kiwi Crepes with Passion Fruit Sauce


2 cups organic strawberries, sliced

1 package organic kiwi, peeled and sliced

½ cup granulated sugar

2/3 cup organic cream cheese softened

1 tablespoon powdered sugar

3/4 cup sour cream

1 tablespoon lemon juice

1/2 teaspoon lemon peel

6 crepes

For the Sauce

6 ripe passion fruit

3/4 cup granulated sugar

1 tablespoon granulated sugar

1/2 cup water

1/2 stick cold, organic unsalted butter, cut into pieces


Combine strawberries and half of the granulated sugar in a bowl; stir well. Cover and chill 1 hour. Repeat with the kiwi and remaining sugar.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed with an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Chill until ready for use.

Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan, combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a whisk, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Reheat sauce over low heat before serving.

Spread some of the cream cheese mixture over half of each crepe, top with strawberries and kiwi mixture and roll up. Drizzle with the passion fruit sauce and dust with powdered sugar. Serve immediately.

Check out for more of the freshest ideas in produce!