Description
A refreshing and vibrant fruit salsa served with crispy homemade cinnamon chips, perfect for a light snack or dessert. This recipe combines a medley of fresh fruits tossed in a sweet honey and preserves dressing alongside baked cinnamon-sugar-coated tortilla chips.
Ingredients
Scale
Cinnamon Chips
- 6 6-inch flour tortillas
- 0.25 cup sugar
- 0.75 teaspoon cinnamon
- 3 tablespoons butter, melted
Fruit Salsa
- 2.5 tablespoons honey
- 2.5 tablespoons fresh lemon juice
- 2.5 tablespoons strawberry preserves or seedless raspberry preserves
- 16 ounces strawberries, cut into 0.5-inch pieces
- 2 mangos or 2 peeled peaches, cut into 0.5-inch pieces
- 3 kiwis, cut into 0.5-inch pieces
- 0.5 pint fresh blueberries
Instructions
- Prepare Cinnamon Chips: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine the sugar and cinnamon; set aside. Place the flour tortillas on a cookie sheet and brush each tortilla with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the tortillas. Using a pizza cutter or knife, cut each tortilla into 6 wedge-shaped pieces like a pie.
- Bake Cinnamon Chips: Bake the tortilla wedges in the preheated oven for 12 minutes until crisp and lightly golden. Remove from oven and let cool completely.
- Make Fruit Salsa Dressing: In a small bowl, whisk together the honey, fresh lemon juice, and preserves until combined. Set aside.
- Combine Fruit: In a large serving bowl, combine the chopped strawberries, mangos or peaches, kiwis, and blueberries. Pour the honey-preserve dressing over the fruit and gently stir to coat all pieces evenly.
- Chill and Serve: Chill the fruit salsa in the refrigerator until ready to serve, preferably within 2 to 3 hours. Serve the fruit salsa alongside the cooled cinnamon chips for dipping and enjoying.
Notes
- Try using other seasonal fruits like apples, raspberries, blackberries, or nectarines for a flavor variation.
- Brush the tortillas with melted butter using a basting brush for an even coating and easy handling.
- Line the cookie sheet with parchment paper or a baking mat to prevent sticking but be cautious when cutting the tortilla wedges to avoid damaging the mat.
- If preserves are not available, substitute with additional honey or brown sugar to maintain sweetness.
- Cinnamon chips can be prepared a few days in advance and stored in an airtight container to keep them crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
