Description
A refreshing and vibrant fruit salsa paired with crispy homemade cinnamon chips, perfect for a light snack or a healthy dessert.
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
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the cinnamon chips.
- Mix cinnamon sugar: In a small bowl, combine the sugar and cinnamon; set the mixture aside for later use.
- Prepare tortillas: Place the flour tortillas on a cookie sheet, brush them evenly with melted butter, then sprinkle the cinnamon-sugar mixture over each tortilla.
- Cut tortillas: Using a pizza cutter or knife, slice each tortilla into 6 pieces, like cutting a pie, to form the chips.
- Bake chips: Bake the tortilla pieces in the preheated oven for 12 minutes until crisp and golden. Then remove and let cool completely.
- Make salsa dressing: In a small bowl, combine the honey, fresh lemon juice, and strawberry or raspberry preserves. Mix well and set aside.
- Combine fruit: In a large serving bowl, combine the strawberries, mango or peaches, kiwi, and blueberries.
- Mix salsa: Pour the honey-lemon-preserve mixture over the mixed fruit and gently stir to combine evenly.
- Chill and serve: Chill the fruit salsa until ready to serve. Serve alongside the homemade cinnamon chips. Best enjoyed within two to three hours of preparation.
Notes
- Try other fruits such as apples, raspberries, blackberries, or nectarines in the salsa based on preference.
- Use a basting brush to easily coat tortillas with melted butter when making the cinnamon chips.
- Line the baking sheet with parchment paper or a baking mat to prevent sticking, but be cautious when cutting chips on baking mats.
- If preserves are unavailable, substitute with equivalent brown sugar or double the honey amount for sweetness.
- Cinnamon chips can be prepared a few days ahead and stored in an airtight container to maintain crispness.
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
