Description
This Fruit Salsa with Cinnamon Sugar Chips is a bright, refreshing treat made with strawberries, peaches, mango, kiwi, honey, lemon, and fresh basil. Serve it with crisp homemade cinnamon tortilla chips for an easy summer dessert, party appetizer, or family-friendly snack.
Ingredients
Scale
For the Fruit Salsa
- 2 peaches, peeled and finely diced
- 1 mango, peeled, pitted, and finely diced
- 4 kiwis, peeled and finely diced
- 16 ounces strawberries, hulled and finely diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons fresh basil, finely chopped
For the Cinnamon Sugar Chips
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 10 flour tortillas, gluten-free tortillas, or grain-free tortillas
- Coconut oil cooking spray or melted butter, as needed
Instructions
- Prepare the fruit: Add the diced peaches, mango, kiwis, and strawberries to a large mixing bowl. Gently toss to combine.
- Make the dressing: In a small bowl, stir together the lemon juice and honey until smooth. Pour it over the fruit and gently mix until evenly coated.
- Chill the salsa: Cover the bowl and refrigerate the fruit salsa while you prepare the cinnamon sugar chips.
- Preheat the oven: Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Mix the cinnamon sugar: Stir the granulated sugar and cinnamon together in a small bowl.
- Prepare the tortillas: Lightly coat both sides of each tortilla with coconut oil cooking spray or melted butter. Sprinkle both sides evenly with cinnamon sugar.
- Cut the chips: Stack the tortillas and cut each one into 8 triangles using a pizza cutter or sharp knife.
- Bake: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake for 10–12 minutes, flipping halfway through, until lightly golden. The chips will become crispier as they cool.
- Finish the salsa: Just before serving, stir the chopped basil into the chilled fruit salsa and gently toss to redistribute the juices.
- Serve: Serve the Fruit Salsa with Cinnamon Sugar Chips immediately, keeping the salsa and chips separate until dipping.
Notes
- Cut the fruit into small, evenly sized pieces so it is easy to scoop.
- Choose ripe but firm fruit to prevent the salsa from becoming mushy.
- Add the basil shortly before serving so it stays fresh and green.
- Let the cinnamon chips cool completely before storing; they crisp as they cool.
- Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days.
- Store the chips separately at room temperature in an airtight container for up to 2 days.
- For a gluten-free version, use certified gluten-free tortillas.
- Nutrition information is an estimate and will vary depending on the type and size of tortillas and the amount of oil or butter used.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup fruit salsa with 8 cinnamon chips
- Calories: 245 kcal
- Sugar: 31 g
- Sodium: 275 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg