Stone Fruit Salsa with Sprouted Grain Tortilla Chips

August 9, 2019—0 Comments
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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.

Being stone fruit season at the farmers’ market, I couldn’t resist creating this texturally pleasing fruit salsa. Pick your favorite stone fruits, making sure to get a variety to include tart and sweet, and 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!

Stone Fruit Salsa with Sprouted Grain Tortilla Chips

Servings: 4-6 as an appetizer
  • 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

For the salsa:

  1. Cut each piece of fruit by slicing all around the stone. Remove stone and dice fruit to ¼ inch pieces
  2. Seed and dice red pepper to ¼ inch pieces
  3. Stem and seed jalapeños and finely mince
  4. Finely dice red onion
  5. Chop cilantro
  6. Add the lime juice

In a medium sized bowl, combine all ingredients to taste and see if more lime juice, jalapeños or cilantro is needed.

Make the tortilla chips:

  1. Preheat oven to 400°.
  2. 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!
  3. Cut pieces into triangles, rectangles, or any way you’d like. You can even fold and tear these particular tortillas to the desired shape.
  4. 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.   

Remove tortilla chips from the sheet pan and transfer to a cooling rack to crisp.

Nutrition Per Serving:  250 calories, 4g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 140mg sodium, 48g carbohydrate, 9g fiber, 18g sugar, 0g added sugar, 8g protein


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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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