Description
A vibrant and refreshing fruit salsa served with crispy homemade cinnamon chips, perfect for a light dessert or snack. The combination of fresh fruits with a honey-lemon-preserve dressing paired with sweet cinnamon-coated tortilla chips offers a delicious mix of flavors and textures.
Ingredients
Scale
Cinnamon Chips
- 6 6-inch flour tortillas
- 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, cut into 1/2-inch pieces
- 2 mangos or 2 peeled peaches, cut into 1/2-inch pieces
- 3 kiwi, cut into 1/2-inch pieces
- 1/2 pint fresh blueberries
Instructions
- Prepare Cinnamon Chips: Preheat your oven to 400 degrees Fahrenheit. Spread the six flour tortillas on a cookie sheet. In a small bowl, mix the sugar and cinnamon together. Brush each tortilla with the melted butter and then sprinkle evenly with the cinnamon-sugar mixture. Using a pizza cutter or a sharp knife, cut each tortilla into six wedges, like slicing a pie. Bake in the oven for 12 minutes or until the chips are crispy and lightly browned. Remove and let cool completely.
- Make Fruit Salsa Dressing: In a small bowl, combine the honey, fresh lemon juice, and the strawberry or raspberry preserves. Stir well until fully blended.
- Combine Fruit Salsa: In a large serving bowl, carefully mix all the prepared fruits: strawberries, mangos or peaches, kiwi, and blueberries. Pour the honey-lemon-preserve mixture over the fruit and gently stir to coat all fruit pieces evenly. Chill the salsa in the refrigerator until ready to serve.
- Serve: Serve the chilled fruit salsa alongside the crispy cinnamon chips for dipping. Best enjoyed within two to three hours of preparation for optimal freshness and flavor.
Notes
- Feel free to swap or add fruits like apples, raspberries, blackberries, or nectarines depending on your preference and availability.
- Use a basting brush to apply melted butter to the tortillas easily and evenly before sprinkling the cinnamon-sugar mixture.
- Lining your baking sheet with parchment paper or a silicone baking mat can help with cleanup but be cautious when cutting chips on these surfaces.
- If you don’t have preserves, substitute with an equal amount of brown sugar or double the amount of honey for sweetness.
- Cinnamon chips can be made in advance and stored in an airtight container for a few days, maintaining their crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 150 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
