Need a great appetizer filled with fresh fruit flavor? How about a great fruity dessert? Fruit salsa with cinnamon chips is the perfect answer. Easy to make and loaded with the fruit of the season, fruit salsa is a great party food, dessert, or a snack. I’m basing my salsa on fresh strawberries with apples and raspberries. Can’t find raspberries? Try a tropical twist with crushed pineapple. Yum! You can also substitute with the fruit of the season – peaches, nectarines, grapes, the list never ends.
Cinnamon chips are made from flour tortillas, a little sugar, and cinnamon. Great to load with fruit salsa! This fresh fruit salsa is best enjoyed within two hours of making it. The fruit will release more and more liquid the longer it sits, so I wouldn’t recommend making this salsa too far in advance.
Fruit Salsa with Cinnamon Chips
Use organic when available, makes 10 servings
Fruit Salsa With Cinnamon Chips
- 2 kiwis peeled and finely chopped
- 2 Golden Delicious or Granny Smith apples peeled, cored and diced
- 1 lb strawberries finely chopped (optional save some sliced or whole strawberries)
- 8 oz raspberries or one 8 oz can crushed pineapple drained
- 1 lemon
- 4 tbs all fruit strawberry preserves
- 10 flour tortillas (10")
- Olive oil cooking spray
- 2 tbsp cinnamon sugar
- Squeeze lemon
- Add 2 teaspoons lemon juice to diced apples and mix well
- Combine kiwis, apples, raspberries, strawberries, and fruit preserves
- Cover and refrigerate for at least 15 minutes
- Preheat oven to 350 degrees F (175 degrees C)
- Spray both sides of flour tortillas with olive oil
- Sprinkle both sides with cinnamon sugar
- Using a pizza cutter, cut tortillas into 12 wedges each
- Place on a baking sheet and bake 8-10 minutes or until crisp
- Serve a bowl of fruit salsa on platter with chips
- Or serve individual cups of salsa on a saucer with chips for dessert
- Optional decorate salsa with strawberries
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