Welcome to a delightful twist on traditional salsa that promises to refresh your palate and impress your guests. This Fruit Salsa with Cinnamon Chips recipe is not only visually vibrant but also a perfect blend of sweet and tangy flavors, complemented by a crisp, spicy crunch. It’s an ideal choice for a summer picnic, a friendly gathering, or just a flavorful family snack.
Ingredients:
For the Fruit Salsa:
- 2 kiwifruits, peeled and finely diced
- 2 Golden Delicious apples, peeled, cored, and finely diced
- 8 oz of fresh raspberries
- 1 (16 oz) carton of strawberries, finely diced
- 2 tablespoons of white sugar
- 1 tablespoon of brown sugar
- 3 tablespoons of fruit preserves (strawberry recommended; adjust to taste)
For the Cinnamon Chips:
- 10 (10 inch) flour tortillas
- Melted butter or butter-flavored cooking spray
- 1 cup white sugar mixed with 2 tablespoons of ground cinnamon
Method:
- Prepare the Salsa: Begin by combining the diced kiwis, apples, raspberries, and strawberries in a large mixing bowl. Add white sugar, brown sugar, and fruit preserves to the fruits. Mix these ingredients gently yet thoroughly to ensure that the fruits are well-coated with the sugar and preserves. Cover the bowl and let it chill in the refrigerator for at least 15 minutes to meld the flavors together beautifully.
- Make the Cinnamon Chips: While your salsa chills, preheat your oven to 350 degrees Fahrenheit. Prepare the flour tortillas by brushing one side of each with melted butter or spraying them with butter-flavored cooking spray. Generously sprinkle the cinnamon-sugar mixture over the buttered side. For a fun and easy-to-eat shape, cut the tortillas into wedges. Arrange these wedges in a single layer on a large baking sheet. If you opted for cooking spray earlier, a second spritz on top isn’t necessary if using melted butter.
- Baking: Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the chips are crisped and golden. It may be necessary to work in batches depending on the size of your oven and baking sheet. Once baked, allow the chips to cool for about 15 minutes; they will continue to crisp up as they cool.
Serving Suggestions: Serve your chilled fruit salsa with the freshly made cinnamon chips. This combination not only tastes incredible but also makes for a visually appealing snack. The salsa is also versatile enough to be served with cinnamon graham crackers or cinnamon pita chips if you’re in a pinch.
Note: This recipe is best enjoyed the day it is made as the fruit will begin to release juices over time, which might make the salsa runnier than desired.
This Fruit Salsa with Cinnamon Chips recipe is a surefire way to bring a fresh and fruity spark to any gathering. Its simplicity, coupled with the homemade touch of baking your own cinnamon chips, will have everyone reaching for more. Enjoy crafting this sweet, tangy, and crisp treat that promises to be a hit!
Fruit Salsa with Cinnamon Chips
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
Fruit Salsa
- 2 kiwifruits Kiwifruits, peeled and finely diced
- 2 apples Golden Delicious apples, peeled, cored, and finely diced
- 8 oz Fresh raspberries
- 1 carton Strawberries, finely diced (16 oz)
- 2 tablespoons White sugar
- 1 tablespoon Brown sugar
- 3 tablespoons Fruit preserves (strawberry recommended) Adjust to taste
Cinnamon Chips
- 10 inch Flour tortillas
- 1 cup White sugar mixed with ground cinnamon 1 cup sugar mixed with 2 tablespoons of ground cinnamon
- to taste Melted butter or butter-flavored cooking spray
Instructions
- Step 1: Prepare the Salsa: Combine the diced kiwis, apples, raspberries, and strawberries in a large mixing bowl. Add white sugar, brown sugar, and fruit preserves. Mix gently to coat the fruits. Cover and chill in the refrigerator for at least 15 minutes.
- Step 2: Make the Cinnamon Chips: Preheat your oven to 350°F. Brush one side of each tortilla with melted butter or spray with cooking spray. Sprinkle the cinnamon-sugar mixture over the buttered side. Cut tortillas into wedges and arrange on a baking sheet.
- Step 3: Baking: Bake for 8 to 10 minutes until crisp and golden. Allow to cool for 15 minutes to crisp up further.