I read the most amazing news today that a public school in Queens, NY is now serving completely vegetarian lunches to kids.
I think there’s going to be a giant cultural shift, and this is the start of it. Twenty years from now kids will be asking their parents about the time when humans ate animals, gay people couldn’t get married, and people let their lives be dictated by imaginary men in the sky.
I really believe that day is coming, and nobody wants to be on the wrong side of history, so make the switch and get started with this crowd-pleasing fruit salsa.
I have two nieces, I coach a girls running team, and I help teach kids’ cooking classes at It’s Only Natural, so I get to work with kids a fair bit. And I’m getting pretty good about learning what they like to eat (and what they don’t.) This is by far the most kid-friendly thing I’ve ever made.
I made this with my 11-year-old niece, Kaitlin, and it’s something kids can make pretty much on their own. But not entirely on their own. I’ve noticed kids give up pretty easily when it comes to skinning kiwis.
Regardless, we spent the entire morning listening to music and chopping up fruit at the kitchen table. Kaitlin also loved making her own chips in the oven and eating an irresponsible amount of sugar while doing so. Another observation – you can’t leave kids around bowls of sugar. They will literally just eat from it.
FRUIT SALSA AND BAKED CINNAMON CHIPS
Serves 4-6 for appetizers/snack: Recipe Adapted from Our Best Bites
Fruit Salsa – pick whatever fruit, sweetener and juice you like! We used:
- 2 kiwis
- 1 mango
- 1/2 cup of strawberries & blueberries
- 1/2 cup of raspberries and blackberries
- Juice of 2 limes
- 2 tablespoons of sugar
Baked Tortilla chips
- 3 whole wheat tortilla shells
- 2 tablespoons of cinnamon and sugar
- Dice all of the fruit into very small pieces (probably even smaller than what you see in these pictures!)
- Mix with lime juice and sugar. Use our measurements as a guide according to your taste, but the lime juice is key!
- Brush tortilla shells with a small amount of water and sprinkle with cinnamon and sugar.
- Cut tortilla shells into triangles and bake for 10-12 minutes on 350 degrees.
- Serve immediately!
My picture-taking time was severely limited because of these two putting pressure on me to finish. It is very stressful to take pictures of food when people are waiting to eat it.
And then there’s this guy jumping in. No respect for food photography whatsoever in this household.