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Fresh Fruit Salsa with Cinnamon Sugar Chips

A vibrant and refreshing dish featuring seasonal fruits paired with crispy cinnamon sugar chips, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 2 cups fresh strawberries, diced
  • 1 cup kiwi, diced (can substitute with mango)
  • 1 cup pineapple, diced
  • 1 cup blueberries
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup (optional)
For the Cinnamon Sugar Chips
  • 4 pieces flour tortillas
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Method
 

Preparation
  1. In a mixing bowl, combine the diced strawberries, kiwi, pineapple, and blueberries.
  2. Drizzle with lime juice and gently toss to combine.
  3. Add honey if a touch more sweetness is desired. Set aside to let the flavors meld.
Making the Cinnamon Sugar Chips
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the sugar and cinnamon.
  3. Brush both sides of each tortilla with melted butter.
  4. Sprinkle the cinnamon sugar mixture onto the tortillas, coating evenly.
Baking
  1. Arrange the tortillas in a single layer on a baking sheet.
  2. Bake for about 8-10 minutes, until they are golden brown and crispy.
Serving
  1. Once done, remove from the oven and let them cool for a few minutes.
  2. Cut into triangles or strips.
  3. Pair the salsa with the warm, crispy cinnamon sugar chips and enjoy!

Notes

Consider adding a splash of coconut or a hint of jalapeño for an exciting twist. Leftover fruit salsa can be stored in an airtight container in the refrigerator for up to 2 days. The chips are best when fresh, but can be stored in an airtight container at room temperature for up to 2 days as well.