Fruit Salsa with Cinnamon Tortilla Chips Recipe

Introduction

Bright, fresh, and bursting with flavor, this fruit salsa is a delightful twist on traditional salsa. It combines a mix of sweet fruits with a hint of basil and cinnamon chips for a perfect balance of tastes and textures. Ideal for summer gatherings or a healthy snack, it’s easy to prepare and sure to impress.

Ingredients

• 2 peaches (peeled and diced)
• 1 mango (peeled, cored, and diced)
• 4 kiwis (peeled and diced)
• 16 oz strawberries (hulled and diced)
• 1 Tablespoon fresh lemon juice (about half a lemon)
• 2 Tablespoons honey
• 2 Tablespoons fresh basil (chopped)
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 10 tortillas (flour, gluten-free, or grain-free; alternatively, pita chips)
• Coconut oil cooking spray (or melted butter)

Instructions

1. Step 1: Peel and dice all the fruit into small pieces. Combine them in a large bowl and toss gently to mix.
2. Step 2: In a small bowl, whisk together the lemon juice and honey. Pour this mixture over the diced fruit, stir to combine, then cover and refrigerate while preparing the chips.
3. Step 3: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon.
4. Step 4: Lightly spray both sides of each tortilla with coconut oil cooking spray or brush with melted butter. Sprinkle both sides generously with the cinnamon sugar mixture. Stack the tortillas and cut them into 8 triangles each.
5. Step 5: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake for 10-12 minutes, flipping halfway through, until crispy and golden. They will continue to crisp as they cool.
6. Step 6: Just before serving, stir the chopped fresh basil into the chilled fruit salsa to release its aroma. Serve the fruit salsa alongside the cinnamon chips or pita chips for dipping.

Tips & Variations

• For a tangier twist, substitute lime juice for lemon juice.
• Add a pinch of finely chopped jalapeño for a subtle spicy kick.
• Use gluten-free or grain-free tortillas to accommodate dietary needs.
• If short on time, store-bought pita chips make a convenient alternative for dipping.
• For extra freshness, garnish the salsa with a few whole basil leaves before serving.

Storage

Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. The cinnamon chips are best consumed the day they are baked, as they may lose crispness over time. To re-crisp, warm the chips in a preheated oven at 300°F (150°C) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this salsa?

Fresh fruit works best for texture and flavor, but if using frozen, thaw and drain excess liquid before combining to avoid a watery salsa.

What can I substitute for fresh basil?

If you don’t have fresh basil, try mint for a different but refreshing flavor, or simply omit it without replacing it.

Fruit Salsa with Cinnamon Tortilla Chips Recipe

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4.4 from 136 reviews

A vibrant and refreshing Fruit Salsa recipe featuring a mix of diced peaches, mango, kiwis, strawberries, and a zesty honey-lemon dressing, served alongside crispy cinnamon-sugar tortilla chips baked to perfection. This easy-to-make appetizer or snack combines fresh fruit with sweet and aromatic chips for a delightful contrast in flavors and textures.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit Salsa

• 2 peaches, peeled and diced
• 1 mango, peeled, cored, and diced
• 4 kiwis, peeled and diced
• 16 oz strawberries, hulled and diced
• 1 tablespoon fresh lemon juice (about half a lemon)
• 2 tablespoons honey
• 2 tablespoons fresh basil, chopped

Cinnamon Sugar Chips

• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 10 tortillas (flour, gluten-free, or grain-free; alternatively pita chips)
• Coconut oil cooking spray (or melted butter)

Instructions

1. Chop the fruit: Peel and chop all the fruit into small pieces. Place them into a large bowl and toss gently to combine all the fruits evenly.
2. Prepare the dressing: In a small bowl, stir together fresh lemon juice and honey until well mixed. Pour this mixture over the diced fruit and toss again to coat the fruit with the dressing. Cover the bowl and refrigerate to let the flavors meld while preparing the chips.
3. Preheat oven and prepare chips: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the cinnamon sugar mixture.
4. Season the tortillas: Spray both sides of the tortillas lightly with coconut oil cooking spray or brush melted butter. Sprinkle the cinnamon sugar mixture evenly on both sides of the tortillas. Stack the tortillas and cut them into 8 triangular chips each.
5. Bake the chips: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, flipping halfway through baking to ensure even crisping. Allow the chips to cool so they become crispier.
6. Mix in basil and serve: Stir chopped fresh basil into the chilled fruit salsa gently to combine. Serve the fruit salsa alongside the cinnamon sugar chips or pita chips for dipping.

Notes

• For a quicker alternative, you can serve this fruit salsa with store-bought pita chips instead of baking your own cinnamon sugar tortilla chips.
• If you prefer a gluten-free dish, select gluten-free or grain-free tortillas for making the chips.
• The cinnamon chips will crisp up more as they cool after baking, so don’t worry if they seem slightly soft right out of the oven.

Keywords: fruit salsa, cinnamon sugar chips, healthy appetizer, fresh fruit recipe, baked tortilla chips, easy fruit dip