Description
This Fruit Salsa with Baked Cinnamon Tortilla Chips is a refreshing and fun appetizer or dessert. A colorful mix of fresh fruits is tossed in a sweet jam dressing and served with crispy, cinnamon-sugar tortilla chips.
Ingredients
Units
Scale
Fruit Salsa (see note below for fruit variations):
- 1 cup small diced Granny Smith, Honeycrisp, or Pink Lady apples (about 2 medium or 1 large)
- 1 cup small diced kiwi fruits, about 2-3 kiwis
- 1 cup small diced strawberries
- 1 cup small diced peaches or nectarines, about 1 large peach/nectarine
- 2 tablespoons jam (see note)
- 2 tablespoons freshly squeezed orange or lemon juice (see note)
Cinnamon Tortilla Chips:
- 5–8 flour tortillas, I use the 8-inch size
- Butter
- Cinnamon and sugar
Instructions
- Prepare Fruit Salsa: Combine the chopped fruit in a serving bowl.
- Make Dressing: In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
- Chill (Optional): Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
- Preheat Oven: For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
- Prepare Tortillas: Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
- Bake Chips: Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.
Notes
- Jam: I prefer using berry jam in this recipe (in the photos, I used seedless black raspberry jam which makes the fruit salsa darker in color). Really any kind of jam that you like will work here – I’ve also used strawberry, red raspberry and even apricot.
- Orange vs lemon juice: for a mildly sweet citrusy flavor, use orange juice. For a bit more tang and citrusy punch, go with the lemon. Or use half of each.
- Fruit: I usually just eyeball the amounts of fruit – you want about 5-6 cups total. The fruit is obviously very easily altered to what you have on hand. I like using a combination of crisp and soft fruits. Other fruits I’ve used with good results are: blueberries, raspberries, mangos. But never bananas. Never, ever bananas.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
