Fruit Salsa with Cinnamon Pie Chips

I am not a brunch or breakfast person. I don't like eggs, I'm not crazy over pancakes or waffles and I crave hash browns about once every two years.

But I like the idea of brunch, and I recently saw this great fruit salsa recipe in Cuisine for Two and thought that would make a great brunch or lunch dish.

Before we go any further, know that I can not honestly say I ate this entire dish. That's because I made one VERY BIG mistake. I ignored their directions to not mix until it's time to serve. I made the dish the night before I was going to eat it and it congealed into fruit mush and the strawberries became a juice. Not great.

Trust me, it's good. Just not after a night in the fridge.

So first, I sliced some strawberries, then kiwi. I also had pineapple chunks and diced peaches on hand.

Meanwhile, I pulled out a frozen pie crust Sean had bought for me. I asked him to buy frozen pie crust thinking he'd buy a sheet that I could easily cut into triangles. Nope, that is not what happened.

Instead, I tried desperately to cut a circle into even-sized triangles to disastrous results. You shall see.

Mixed cinnamon and sugar for the pie chips; these will be the "tortillas" to your "salsa."

Melted some butter.

Then brushed the pie chips with butter and sprinkled very generously with cinnamon sugar. I then popped these bad boys in the oven just long enough to turn golden brown.

Chopped some fresh mint.

I then mixed honey and lime juice to create a dressing for the salsa.

Tossed all the fruit together, with the mint and the dressing!

I think this would be excellent SERVED IMMEDIATELY for brunch. But with time to congeal and basically get gross, it was not good the next day.

ALSO: pie crust is the worst idea for this. It's too flaky to hold up under the weight of the salsa, so I would definitely go with cinnamon pita chips.