Fruit Salsa

One dollar per student per day.

Three days a week.

Two vegetarians, and one lactose intolerant child.

In a nut free school.

No junk.

Feeding 20 hungry students a healthy snack on a budget is tough, but I get to be creative and come up with fun, and healthy meal ideas that even they can recreate at home. (Thank goodness for Pinterest!)

Fruit Salsa with Cinnamon Toast Pita Chips

Cut up fresh (or canned fruit) into tiny pieces, similar to salsa.
Mix together in a large bowl. 
Add a squeeze of lemon to stop the apples from going brown.
Portion into small individual bowls or cups to avoid the sharing of germs or fighting over who got more.

Slice up whole wheat pitas.
Drizzle with olive oil.
Sprinkle with sugar and cinnamon.
Warm in the oven.
Place in the bowl or cup all fancy like.


I used:

Rasberries - on sale
Pears - in season
Apples - in season
Pineapple - canned on sale
Kiwi - frozen leftovers from our fruit parfaits.
Peaches - canned and on sale

Any fruit will work but I would avoid bananas because they would go too mushy.

Here are some links to more great Fruit Salsa Recipes

For a more grown up taste, check out these recipes.


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