Fruit Salsa with Cinnamon Chips

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A light and sweet treat, this easy fruit salsa with cinnamon chips is sure to be a hit this summer, whether for dessert or a fun afternoon snack.

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Fruit salsa with cinnamon chips makes an ideal summer dessert or appetizer dip. Buttery cinnamon-sugar dusted crisp tortilla chips matched with a delicious fresh fruit dip will be your new favorite treat! This version of salsa is sweet and filled with a colorful variety of fruits—much like a fruit salad, but chopped into very small pieces for a scoopable salsa.

This simple fruit salsa would be great to finish off a dinner of these amazing shrimp and chicken tacos with homemade white queso dip, or even put out as a tasty afternoon snack for the whole family.

A close up of a plate of food, with Salsa and Cinnamon

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FRUIT SALSA WITH CINNAMON CHIPS INGREDIENTS

A plate full of food, with Salsa and Fruit

You will need:

For the cinnamon tortilla chips:

  • 6 (6-inch) flour tortillas
  • ¼ cup sugar
  • ¾ teaspoon cinnamon
  • 3 tablespoons butter

For the Fruit Salsa:

  • 2½ tablespoons honey
  • 2½ tablespoons fresh lemon juice
  • 2½ tablespoons strawberry or seedless raspberry preserves
  • 16 ounces strawberries
  • 2 mangoes or 2 peaches
  • 2 kiwis
  • ½ pint fresh blueberries

PRO TIP: If you don’t have strawberry or raspberry preserves on hand, you can use 2½ tablespoons of brown sugar or double the amount of honey instead.

SUBSTITUTIONS AND ADDITIONS

TROPICAL TWIST: For the most tropical blend, use mango instead of peaches and you can even add a bit of diced pineapple or mandarin oranges. Serve the salsa with wedges of fresh lime for squeezing lime juice over top for an extra kick of flavor.

STRAWBERRIES – If you need to leave out the strawberries due to an allergy or personal taste preference, you can instead use 1 cup of fresh raspberries (cut them in half if they are on the larger side) and 1 cup of diced cantaloupe.

APPLES: Diced apples add a lovely crunch to the salsa. Add 1 cup of peeled, diced tart apples, such as Granny Smith apples.

BERRIES: If you really love berries, you can add even more to this salsa. In addition to the fresh strawberries and blueberries already called for in the recipe, add 1 cup of fresh blackberries and 1 cup of fresh raspberries instead of the mangoes/peaches and kiwis and you have an awesome summer berry salsa. If the berries are on the larger side, be sure to cut them in half.

CHIPS: This easy fruit salsa recipe would also be yummy with graham crackers for dipping.

HOW TO MAKE SALSA WITH CINNAMON CHIPS RECIPE

STEP ONE: Combine sugar and cinnamon together in a small bowl, then set this aside. Place the tortillas in a single layer on a cookie sheet and brush them on both sides with melted butter. Sprinkle the cinnamon-sugar mixture on both sides of the tortillas.

A pan of food, with Salsa and Fruit

STEP TWO: Using a knife or pizza cutter, cut each tortilla into 6 wedges, like cutting a pie. Bake the tortillas at 400°F for 10-12 minutes. Let the chips cool to room temperature.

PRO TIP: The cinnamon chips won’t be fully crisp when you take them out of the oven. Give them time to cool on the baking sheet to crisp up properly.

PRO TIP: For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Just be careful if cutting the tortillas on a baking mat—you won’t want to harm the mat.

STEP THREE: Combine the honey, lemon juice, and preserves in a small bowl, then set this mixture aside.

A bowl filled with different types of food, with Salsa and Fruit

STEP FOUR: In a large bowl, combine all of the diced fruit. Pour the honey mixture over the fruit and toss gently. Chill the salsa until you’re ready to serve.

PRO TIP: For best results, the salsa should chill for 2-3 hours before serving to allow the flavors to meld together. Make sure to give it a good stir before serving since any juice will collect in the bottom of the bowl.

A plate of food on a table, with Salsa and Fruit

HOW TO SERVE

Delicious fruit salsa with homemade cinnamon chips is a yummy snack for any time but is also a fantastic dessert for celebrating special occasions such as a baby shower or bridal shower at home. Here are some fun serving ideas:

  • Self-Serve: Pour the fruity salsa into a big, colorful serving bowl and set it on a large platter. Pile the chips on the platter around the bowl. Add a big spoon and allow everyone to scoop out their own servings of the salsa onto their plates and take some chips from the platter.
  • Individual Cups: Scoop the tangy fruit salsa into small clear cups or jars. Right before serving, place a small stack of the cinnamon sugar tortilla chips on top.
  • Table Snacks: If having a socially distant get-together, have bowls of the fruit salsa and cinnamon sugar chips in the center of every table so that guests can snack on this sweet treat any time, right at their own table.

STORAGE

Both the chips and the salsa keep well for several days.

CHIPS: Store the leftover chips in an airtight container at room temperature for 3-4 days.

FRUIT SALSA: The fruit salsa should be refrigerated in an airtight container and is usually best for the first 2 days but can be kept for up to 5 days.

A plate of food, with Salsa and Fruit

Whether you’re wanting a fresh, tasty snack on a warm summer day or you’re looking to serve a gorgeous, fruity dessert for a special event, this colorful fruit salsa with cinnamon chips recipe is just the fun appetizer you need.

FAQ

Can I use corn tortillas instead of flour tortillas?

We wouldn’t recommend substituting corn tortillas for the flour ones. The flavor and texture are quite different and may not fit quite right with the cinnamon and sugar.

Will the fruit salsa last for a while?

The fruit salsa is best enjoyed within two hours of making it. The longer the fruit sits, the more juices it will release making it soggy after a few hours.

Can I use frozen fruit in this recipe?

We wouldn’t recommend using frozen fruit as it will be too runny and mushy.

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A plate of food on a table, with Cinnamon and Fruit

Fruit Salsa with Cinnamon Chips

A light and sweet treat, this easy fruit salsa with cinnamon chips is sure to be a hit this summer, whether for dessert or a fun afternoon snack.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 341kcal

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Ingredients

Cinnamon Chips

  • 6 flour tortillas 6-inch
  • 1/4 cup sugar
  • 3/4 teaspoon cinnamon
  • 3 tablespoons butter melted

Fruit Salsa

  • 2 1/2 tablespoons honey
  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons strawberry preserves or seedless raspberry preserves
  • 16 ounces strawberries diced into small pieces
  • 2 mangos or 2 peeled peaches diced
  • 3 kiwi diced
  • 1/2 pint fresh blueberries

Instructions

Cinnamon Chips

  • Preheat the oven to 400ºF.

  • In a small bowl, combine the cinnamon and sugar; set aside.

  • Place the flour tortillas on a cookie sheet, brush with the melted butter, and sprinkle with the cinnamon-sugar mixture.

  • Using a pizza cutter or knife, cut each tortilla into 6 pieces, slicing it like a pie.

  • Bake for 10 – 12 minutes. Let cool.

  • The chips can be made a few days in advance. Store in an airtight container.

Fruit Salsa

  • In a small bowl, combine the honey, lemon juice, and preserves. Set aside.

  • In a large serving bowl, combine the fruit. Pour the honey mixture over the fruit and gently stir. Chill until ready to serve.

  • Serve the fruit salsa with the homemade cinnamon chips.

Notes

TIP: If you don’t have strawberry or raspberry preserves on hand, you can use 2½ tablespoons of brown sugar or double the amount of honey instead.
TIP: For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Just be careful if cutting the tortillas on a baking mat—you won’t want to harm the mat.
TIP: For best results, the salsa should chill for 2-3 hours before serving to allow the flavors to meld together. Make sure to give it a good stir before serving since any juice will collect in the bottom of the bowl.
TIP: The cinnamon chips won’t be fully crisp when you take them out of the oven. Give them time to cool on the baking sheet to crisp up properly.

Nutrition

Calories: 341kcal | Carbohydrates: 66g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 263mg | Potassium: 463mg | Fiber: 6g | Sugar: 42g | Vitamin A: 994IU | Vitamin C: 119mg | Calcium: 74mg | Iron: 2mg





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