Fruit Salsa with Cinnamon Chips – delicious and refreshing fruit salsa with homemade cinnamon chips! It’s an easy side dish that is always sure to be a crowd favorite! You can start the day, enjoy the day, or finish the day with this fresh fruit salsa recipe!
Fruit Salsa is one of my favorite summer appetizers, and it’s always a big hit at parties. You will love this new way to enjoy your fruits. The mix of sweet and tart, coupled with homemade crisp cinnamon chips will make you lick fingers after every single bite!
This fruit salsa recipe is made with mango, strawberries, kiwi and pineapple. You can tailor the fruits to your own preference, but I always include a tropical pineapple as it adds a special fleshing flavor to this fruit salsa recipe.
Cinnamon tortilla chips are easy to make and I love to serve my fruit salsa with these crispy and sweet cinnamon chips.
Preheat oven to 400F degrees. Cut the flour tortillas into even triangles and place in a large mixing bowl. Add melted butter and toss. Then add cinnamon and sugar, tossing until evenly coated. I used my hands to rub cinnamon and sugar so that they coat the chips evenly. Place the pieces onto the baking sheet (avoid overlaps, and use multiple baking sheets if needed). Bake 3 minutes per side (6 minutes in total) or until crisp. Let cool before serving.
HOW TO MAKE FRUIT SALSA
- I like chunky fruit salsa, and in the picture you can see that I cut the fruits into cubes. Wash and cut kiwi, strawberries, pineapple and mango into similar size cubes.
- Then in a medium bowl, add the cut fruits. Add fresh lemon juice and sugar. Mix very gently using a wooden spoon.
- Cover with plastic wrap and store in the refrigerator until serving. Fruit salsa tastes the best the same day.
THAT’S IT! Incredibly easy!
Note: Over-mixing the fruit cubes will make your fruit salsa mushy.
SOME FRUIT SALSA TIPS:
- Mix the diced fruit AFTER you add the lemon juice and sugar. Otherwise, the fruit salsa could be mushy and soggy.
- Baked cinnamon sugar chips can be made 2-3 days ahead of time, but the fruit salsa should be made the same day. Store the chips in an airtight container.
- This fruit salsa is best when made with fresh fruits instead of frozen ones, as the frozen fruit sometimes get mushy when it’s thawed.
- Other fruits that are great for this recipe include apples, passion fruit, peach, avocado, oranges, pears and blackberries, etc. You can even add some vegetables such as tomatoes.
HOW TO SERVE FRUIT SALSA
You can serve the fruit salsa in a bowl, or you can make a boat out of a pineapple. Enjoy it as an appetizer, snack or dessert! You can pair it with pretty much any main course such as fish (halibut or salmon), chicken, steak and pork tenderloin.
- 8 oz strawberries (half package)
- 2 kiwis
- 1/2 mango
- 1 tsp fresh lemon juice
- 1 tsp sugar for fruit salsa
- 1/4 cup granulated sugar for Cinnamon Chips
- 1 tsp cinnamon
- 6 flour tortillas 6-inch size
- 2 tbsp butter melted
- 1/4 pineapple
- Preheat oven to 400F degrees. Set aside 2-3 large baking sheets.
- Wash and cut kiwi, strawberries, pineapple and mango into same size cubes.
- In a medium bowl, add pineapple, kiwi, strawberry and mango cubes. Add 1 tsp sugar and fresh lemon juice. Mix gently using a wooden spoon.
- Cover the bowl with plastic wrap. Chill in the fridge until serving.
- Cut the tortillas into triangles and place them in a large mixing bowl. Add melted butter and toss. Add 1/4 tsp cinnamon and ¼ cup sugar, tossing until evenly coated.
- Place pieces onto prepared baking sheets and bake 3 minutes per side, flipping halfway through.
- Serve the fruit salsa with baked cinnamon sugar chips and enjoy!
- Make sure you don’t burn your chips as they cook very fast.
- If you want to add bananas to your fruit salsa, you can leave them out until right before serving, otherwise, they will brown and make your salsa mushy.
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