Introduction

Fruit Salsa with Cinnamon Chips is a fresh and vibrant dessert that’s both sweet and tangy. The combination of juicy fruits paired with warm cinnamon-sugar chips makes for an irresistible treat perfect for any occasion.

The image shows a white oval dish filled with a colorful chunky fruit salsa made of small diced red, green, and pink fruit pieces with a juicy texture. Two triangular light beige tortilla chips are dipped into the salsa, standing upright in the dish. Behind it, there is a white bowl filled with more light beige triangular chips. Surrounding the bowls on a white marbled surface are halved strawberries, a sliced kiwi, a whole green apple, and a glass bowl of whole strawberries, adding fresh bright red and green colors to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large Granny Smith apple, diced (1 cup)
1 lemon
2 kiwis, diced
1 pound strawberries, diced
3 ounces raspberries, diced
4 tablespoons strawberry fruit preserves
10 flour tortillas (6 inch)
1/4 cup butter, melted
1/3 cup sugar
1 tablespoon cinnamon

Instructions

Step 1: Peel, core, and dice the Granny Smith apple. Place it in a large bowl, squeeze the juice of one lemon over the diced apple, and toss gently to coat. This prevents the apple from browning.
Step 2: Peel and dice the kiwis into uniform pieces. Add them to the bowl with the apples.
Step 3: Wash and pat dry the strawberries and raspberries. Dice the strawberries and raspberries into pieces similar in size to the apples and kiwis.
Step 4: Add the diced strawberries, raspberries, and 4 tablespoons of strawberry fruit preserves to the bowl. Gently toss all the fruit together to combine.
Step 5: Cover the fruit salsa and chill it in the refrigerator for at least 15 minutes to allow the flavors to meld.
Step 6: Preheat your oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.
Step 7: Melt the butter in the microwave. In a small bowl, combine the sugar and cinnamon.
Step 8: Brush one side of each tortilla with the melted butter, then sprinkle evenly with a generous layer of the cinnamon sugar mixture.
Step 9: Stack three tortillas at a time and cut them into triangles using a sharp knife or pizza cutter.
Step 10: Arrange the tortilla triangles in a single layer on the baking sheet with the cinnamon sugar side facing up. You may need to use multiple trays depending on how many chips you make.
Step 11: Bake the chips for 8 minutes. Once baked, allow them to cool for a few minutes before serving alongside the chilled fruit salsa.

Tips & Variations

Try adding mango or pineapple for a tropical twist to the fruit salsa.
Use gluten-free or whole wheat tortillas for a different flavor or dietary preference.
If you prefer a sweeter salsa, increase the amount of strawberry preserves slightly.
Serve the salsa and chips immediately for the best texture; chips can become soggy if left too long with the fruit.

Storage

Store the fruit salsa in an airtight container in the refrigerator for up to 2 days. Keep cinnamon chips in a sealed container at room temperature for up to 3 days to maintain their crispness. Reheat the chips briefly in the oven if they soften before serving.

How to Serve

A white bowl filled with a colorful fruit salad containing small cubed pieces of red watermelon, pink melon, yellow pineapple, red raspberries, dark blueberries, and dark blackberries, garnished with fresh green mint leaves on top. A silver spoon rests inside the bowl on the left side, and the bowl is placed on a light beige fabric on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of kiwis and apples?

Yes, feel free to substitute with fruits like mango, pineapple, peaches, or blueberries depending on what you have available and your taste preferences.

How do I keep the cinnamon chips crispy?

Be sure to store the chips in an airtight container at room temperature, separate from the salsa. Avoid covering them or storing in the fridge to prevent moisture from softening the chips.