Description

This fruit salsa recipe with cinnamon chips is a refreshing and colorful summer treat, perfect for picnics, poolside snacks, and backyard barbecues. The combination of fresh fruit and crispy cinnamon sugar chips is both indulgent and easy to make.

Ingredients

Scale

2 cups strawberries, diced
2 kiwi, diced
1 mango, diced
1 cup blueberries
2 tablespoons fresh lime juice
1 tablespoon honey
6 flour tortillas
3 tablespoons butter, melted
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Dice 2 cups of strawberries, 2 kiwi, and 1 mango into small pieces. Add 1 cup of blueberries. Place all the fruit into a large mixing bowl.
In a small bowl, whisk together 2 tablespoons of lime juice and 1 tablespoon of honey. Pour this over the fruit and gently toss to combine. Let the salsa chill in the fridge for 15-30 minutes.
Preheat your oven to 375°F (190°C). Cut 6 flour tortillas into triangle-shaped wedges.
Melt 3 tablespoons of butter and brush it over the tortilla wedges. Sprinkle a mix of 3 tablespoons of sugar and 1 teaspoon of cinnamon evenly over the wedges.
Arrange the wedges on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crisp and lightly golden. Keep an eye on them—they can burn quickly!
Once the chips are cool, pair them with the chilled fruit salsa for a stunning summer treat.

Notes

Dice the fruit uniformly for a prettier presentation and better texture. Chill the salsa to let the flavors meld beautifully. Bake chips in batches for even crispiness and watch them closely to avoid burning.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 12
Sodium: 100
Fat: 5
Saturated Fat: 3
Carbohydrates: 25
Fiber: 3
Protein: 2

Keywords: fruit salsa, cinnamon chips, summer snack, easy recipe, fresh fruit, healthy dessert