Description
A refreshing and colorful fruit salsa paired with crispy homemade cinnamon chips, perfect for a light snack or a delightful appetizer. The sweet and tangy fruit mix is enhanced with honey, lemon juice, and preserves, served alongside warm cinnamon-sugar coated flour tortilla chips baked to perfection.
Ingredients
Scale
Cinnamon Chips
- 6 6-inch flour tortillas
- ¼ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons butter, melted
Fruit Salsa
- 2½ tablespoons honey
- 2½ tablespoons fresh lemon juice
- 2½ tablespoons strawberry preserves or seedless raspberry preserves
- 16 ounces strawberries, cut into ½-inch pieces
- 2 mangos or 2 peeled peaches, cut into ½-inch pieces
- 3 kiwi, cut into ½-inch pieces
- ½ pint fresh blueberries
Instructions
- Prepare cinnamon chips: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together sugar and cinnamon; set aside. Place the flour tortillas on a cookie sheet, brush both sides with the melted butter, then sprinkle the cinnamon-sugar mixture evenly on top. Using a pizza cutter or a sharp knife, cut each tortilla into 6 triangular pieces like slices of a pie.
- Bake cinnamon chips: Bake the cut tortillas for 12 minutes or until crispy and golden. Remove from oven and let cool completely on the cookie sheet.
- Make fruit salsa dressing: In a small bowl, combine honey, fresh lemon juice, and preserves; stir well until smooth and set aside.
- Combine fruit salsa: In a large bowl, gently toss the strawberries, mangos or peaches, kiwi, and blueberries. Pour the honey mixture over the fruit and carefully stir to coat all pieces evenly. Chill the salsa until ready to serve.
- Serve: Serve the chilled fruit salsa with the cooled cinnamon chips on the side for dipping. Best enjoyed within two to three hours of preparation for optimal freshness.
Notes
- Feel free to customize the fruit salsa by adding apples, raspberries, blackberries, nectarines, or your favorite seasonal fruits.
- Use a basting brush to evenly coat tortillas with melted butter before sprinkling cinnamon sugar for easier application.
- Line the baking sheet with parchment paper or a silicone baking mat for easy cleanup, but be careful when cutting chips on a mat.
- If you don't have preserves, substitute with equal parts brown sugar or double the honey for sweetness.
- Cinnamon chips can be made in advance and stored in an airtight container for several days while maintaining their crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 10 mg
