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Sweet Fruit Salsa with Cinnamon Sugar Tortilla Chips

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A zesty fruit salsa paired with crunchy, cinnamon-sugar-dusted tortilla chips, perfect for summer gatherings.

Ingredients

Scale
  • 1 apple, diced (Use a sweet variety like Fuji or Honeycrisp.)
  • 1 kiwi, diced
  • 1 cup strawberries, diced (Fresh strawberries work best.)
  • 1 cup raspberries
  • 1 tablespoon lime juice (Freshly squeezed lime juice is recommended.)
  • 1 tablespoon honey (optional) (Adjust based on sweetness preference.)
  • 4 pieces flour tortillas (Can substitute with whole wheat tortillas.)
  • 2 tablespoons cinnamon sugar (1 tablespoon cinnamon + 1 tablespoon sugar)
  • 1 tablespoon melted butter (Can use oil as a lower-fat alternative.)

Instructions

  1. Prepare Your Fruits: Start by dicing the apple, kiwi, strawberries, and raspberries. Assemble your colorful array of fruit in a large mixing bowl.
  2. Add Zest and Sweetness: Drizzle the freshly squeezed lime juice over the diced fruits. If you like a touch more sweetness, go ahead and drizzle the honey over the top as well.
  3. Toss to Combine: Gently toss the fruits together until they’re evenly coated with lime juice and honey.
  4. Prepare the Tortilla Chips: Preheat your oven to 350°F (175°C).
  5. Brush and Sprinkle: Lay the flour tortillas flat and brush both sides with melted butter. Sprinkle the cinnamon sugar generously over each tortilla.
  6. Bake to Crunchy Perfection: Place the tortillas on a baking sheet and bake in the preheated oven for about 8-10 minutes or until they are golden brown and crisp.
  7. Cool and Cut: Once baked, remove the tortilla chips from the oven and let them cool for a couple of minutes. Cut them into triangles for easy dipping.
  8. Serve and Enjoy!: Spoon the vibrant fruit salsa into a serving bowl, alongside your crunchy tortilla chips.

Notes

For a stunning presentation, serve the salsa in a hollowed-out pineapple or watermelon. Store leftover salsa in an airtight container in the fridge for up to 2 days.

Nutrition

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