The saying goes that an apple a day keeps the doctor away, but in our family we do not eat apples. To tell you the truth if you ever come across any fruit that is not a banana or a peach in our house, you should feel worried.
Our family fruit bowl is always and I mean always filled to the brim with bananas and the odd yellow cling peach.
With that being said, I haven’t not tried sneaking in other fruit, grapes, plums, strawberries, apricots and guess what, they stay in the fruit bowl going untouched till they turn to mush and start growing hair and then they get thrown out and I try not to repeat the process again but sometimes as I walk down the fruit isle and see all that lovely fresh fruit screaming at me, I feel bad and land up buying a basket full of fruit and then the process repeats itself.
That means that we never have fruit salad or cakes that contain fresh fruit.
When I came across this recipe in Nadiya’s cookbook I wanted to try it out, it looked so delicious in the book and every time I opened the book it kept opening to this page.
When my parents saw me dishing up the fruit salad, they were far from impressed. All the berries, pineapples and grapes they were not interested in eating a spoonful at all.
My mother ate around all the fruit, all she really touched was the tortilla chips and sunflower seeds and maybe one two pieces of mango but she really loved the store bought vanilla ice cream… hurtful I tell you… just kidding.
My dad said he didn’t know what he was eating but he was hungry and seeing as I bought take aways for supper this fruit salad was hinting the right spots.
I loved the baked tortilla chips, it was a first for me and I could eat them all day by themselves.
- 4 x tortilla wraps, cut into pieces.
- 20g x melted butter.
- 25g x brown sugar.
- ½ x tsp cinnamon powder.
- Pinch of salt.
- 400g x fresh strawberries, hulled and quartered.
- 1 x punnet fresh raspberries.
- 1 x punnet fresh blueberries
- 1 x punnet fresh blackberries.
- 1 x punnet gapes.
- 1 x mango, cubed.
- 1 x pinapple, cubed.
- 2 x tbsp. sunflower seeds.
- 25g x fresh flat – leaf parsley, roughly chopped.
- In a mixing bowl, toss together the pieces of the tortilla wrap, melted butter, brown sugar, cinnamon powder and salt.
- Evenly spread out onto a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until nice add crispy.
- Remove from the oven and set aside.
- Place all the remaining ingredients in a bowl and toss to mix.
- Place scoops of the fruit in a bowl add some baked chips and top with a scoop of ice cream.