Take a summertime dip – Fruit Salsa with Cinnamon Chips
Story and photo by Lisa Crockett
Summer is here. Even if it’s been years since you have seen the inside of a classroom, the longer days and warmer temperatures lend themselves to moments of relaxation that can be hard to find when the weather dictates indoor activity. It’s the season of the backyard barbecue, with lots of special occasions on the horizon: Father’s Day, Fourth of July, Labor Day, and lots of lazy, sun-drenched days in between.
Fussy, elaborate dishes don’t seem to fit this time of year. Who has time to slave in the kitchen when there are gardens to be tended, pools to be swam in, and friends to catch up with? Keeping the oven and the stove off is an added bonus when the temperature climbs. And in a season when there seems to be an abundance of company at every turn, food that lends itself to communal sharing seems just right. Dip – any kind really, blends so many satisfying textures: chunky and crispy, creamy and crunchy, all in one bite.
Dips come in all shapes and sizes, and I would argue that you could make a meal – start to finish – with nothing but dips and dippers. Classic ranch dip with veggies could be an appetizer, with a hearty seven-layer dip and corn chips for a main dish. For dessert, think fruity – the fruit salsa and cinnamon chips featured are light, fresh, and satisfying.
Dips usually take just a few ingredients, come together quickly, and dirty few dishes. When eating dip, nothing could be simpler. You don’t need utensils or plates. Simply dip until you get your fill – being mindful not to “double dip,” wipe your hands on your swim towel, and get back to enjoying sunshine and good company.
Fruit Salsa with Cinnamon Chips
1 pound strawberries, rinsed and hulled
1 cup blueberries, rinsed
3 kiwi fruit, peeled
2 tablespoons honey
Juice of half a lime (about 1 tablespoon)
Purchased cinnamon sugar pita chips
Dice the strawberries and the kiwi fruit, and stir together with blueberries. Drizzle honey and lime juice over the mixture and place in the fridge for 30 minutes to two hours to allow flavors to blend. Serve with cinnamon sugar pita chips.