Fruit Salsa with Cinnamon Chips Recipe
This vibrant and refreshing Fruit Salsa with Cinnamon Chips is a delightful combination of fresh fruits mixed into a sweet salsa, paired perfectly with homemade cinnamon-sugar tortilla chips. The tartness of green apple and kiwis balances the sweetness of strawberries and raspberries, all enhanced by strawberry preserves. The cinnamon chips add a warm, crunchy contrast that makes this recipe ideal as a snack, appetizer, or light dessert.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 10 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Fruit Salsa
- 1 large granny Smith apple, diced (approximately 1 cup)
- 1 lemon (juice only)
- 2 kiwis, peeled and diced
- 1 pound strawberries, diced
- 3 ounces raspberries, diced
- 4 tablespoons strawberry fruit preserves
Cinnamon Sugar Tortilla Chips
- 10 flour tortillas (6 inch size)
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the Fruit Salsa: Peel, core, and dice the granny Smith apple into about 1 cup of pieces. Immediately squeeze the juice of one lemon over the diced apple to prevent browning, then toss gently to coat.
- Chop the Kiwis: Peel the skin from each kiwi, then dice them uniformly to create consistent pieces for the salsa.
- Prepare the Berries: Wash and rinse the strawberries and raspberries carefully, pat them dry with paper towels, and dice the strawberries. Keep raspberries whole or roughly chopped according to preference.
- Combine the Fruits: In a large mixing bowl, gently toss together the diced apple, kiwis, strawberries, raspberries, and strawberry fruit preserves until evenly mixed.
- Chill the Salsa: Cover the bowl with plastic wrap and refrigerate the fruit salsa for at least 15 minutes to meld the flavors and chill the mixture.
- Preheat Oven for Chips: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper for easy cleanup.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine the sugar and cinnamon. Melt the butter in the microwave until liquefied.
- Butter and Sprinkle Tortillas: Brush one side of each flour tortilla evenly with melted butter, then generously sprinkle the cinnamon sugar mixture over the buttered side.
- Cut Tortillas into Chips: Stack three tortillas at a time and cut into triangles using a sharp knife or pizza cutter. Lay the chips in a single layer on the prepared baking trays, cinnamon sugar side facing up.
- Bake Cinnamon Chips: Place the baking tray in the preheated oven and bake the tortilla chips for 8 minutes or until they are crisp and slightly golden on the edges.
- Cool and Serve: Allow the cinnamon chips to cool on the tray for a few minutes to crisp further. Serve alongside the chilled fruit salsa for dipping and enjoy.
Notes
- You can substitute any fresh fruits of your choice for the salsa, such as mango, pineapple, or blueberries, depending on availability and preference.
- For extra zing, add a small pinch of finely chopped fresh mint or a splash of lime juice to the salsa before chilling.
- Store any leftover fruit salsa in an airtight container in the refrigerator for up to two days; chips are best enjoyed fresh for maximum crispness.
- To make this recipe gluten-free, use gluten-free tortillas for the cinnamon chips.
Keywords: fruit salsa, cinnamon chips, healthy snack, fresh fruit recipe, easy appetizer, homemade tortilla chips
