Stone Fruit Salsa with Sprouted Grain Tortilla Chips

butterfly Serves: 4-6 as an appetizer

Written By Eydie Desser


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Garden of Eydie hosted an amazing group of people who went on an 8-week whole food, plant-based diet and reversed their diseases, such as high blood pressure, high cholesterol, type 2 diabetes, and more. Every single one of these determined, successful, wonderful, and fun people were thrilled with the power of eating this way. They were able to substantially diminish the number of pills they were taking, or even get off of medicine altogether! We gave them a tour of the Garden of Eydie and taught a few seasonal, plant-based recipes and techniques to increase their repertoire of delicious dishes they can make at home.

It’s  stone fruit season and I couldn’t resist creating this texturally pleasing fruit salsa. Pick your favorite stone fruits, making sure to get a variety to include tart, sweet,  firm and soft. If you’d like, add more jalapeño or serrano for heat, and serve with these healthy tortilla chips. I doubled this recipe for 10 people and it was almost all gone!


  • 2 white nectarines, firm
  • 3 apricots, medium-firm
  • 2 yellow peaches, ripe
  • 2 yellow nectarines, ripe
  • 3 purple plums, medium-firm
  • 1 red bell pepper, diced to ¼ inch pieces
  • 1-2 jalapeño peppers
  • ½ red onion, or more to taste
  • 1 bunch cilantro, leaves only
  • juice of 1-2 limes, or more to taste
  • 1 package (6) Ezekiel 4:9 sprouted grain tortillas
  • lime juice, to taste


For the Salsa:

In a medium sized bowl combine:

  1. Remove the pit from each piece of fruit and dice to ¼-inch pieces. 
  2. Core, seed and dice the red pepper to ¼-inch pieces,
  3. Slice jalapeños lengthwise in half, remove the seeds with a small spoon and finely mince the pepper.
  4. Skin the red onion and finely dice.
  5. Chop the cilantro leaves.
  6. Add the lime juice. 
  7. Mix all the ingredients together, adding more lime juice and cilantro if desired.
Make the tortilla chips:

(Preheat the oven to 400°)

  1. Sprinkle each tortilla with a little lime juice and rub to cover the entire tortilla. This will give the chips a nice tang, eliminating the need for salt!
  2. Cut pieces into triangles, rectangles, or any way you’d like. You can even fold and tear these particular tortillas to the desired shape.
  3. Place on a parchment-lined, large sheet pan and bake for 3 minutes. Flip over and bake 2-½-3 minutes more, or until the edges turn to a light, golden brown. These toast quickly and will become bitter if they get too brown.   
  4. Remove tortilla chips from the sheet pan and transfer to a cooling rack to crisp.

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