Fruit Salsa with Cinnamon Chips
A delightful twist on traditional salsa, this Fruit Salsa with Cinnamon Chips is a perfect blend of sweet and tangy flavors, complemented by a crisp, spicy crunch.
Servings: 8 servings
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.
Notes
This recipe is best enjoyed the day it is made as the fruit will begin to release juices over time.