Description
A refreshing and vibrant Fruit Salsa paired perfectly with crispy, sweet Cinnamon Chips. This easy-to-make recipe combines fresh peaches, mango, kiwis, and strawberries mixed with honey and lemon juice, topped with fragrant basil. Served alongside crunchy cinnamon sugar tortilla chips, it’s a delightful snack or appetizer that’s bursting with flavor and texture.
Ingredients
Scale
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (juice of half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter for spraying
Instructions
- Chop the fruit: Peel and dice the peaches, mango, kiwis, and hull and dice the strawberries into small bite-sized pieces. Combine all the chopped fruit in a large mixing bowl.
- Mix the dressing: In a small bowl, combine fresh lemon juice and honey. Pour this mixture over the chopped fruit and stir well to evenly coat. Refrigerate the fruit salsa to allow flavors to meld while preparing the chips.
- Prepare cinnamon sugar: Preheat your oven to 350°F (175°C). In a small bowl, mix granulated sugar and cinnamon together to create the cinnamon sugar blend.
- Prepare tortillas: Lightly spray both sides of the tortillas with coconut oil cooking spray or brush with melted butter. Sprinkle the cinnamon sugar evenly over the tortillas. Stack the tortillas and cut them into triangle shapes to form chips.
- Bake the cinnamon chips: Arrange the tortilla triangles in a single layer on baking sheets lined with parchment paper. Bake in the preheated oven for 10-12 minutes, flipping the chips halfway through baking to ensure even browning. The chips should be golden and crisp when done.
- Finish and serve: Stir the chopped fresh basil into the fruit salsa just before serving. Serve the refreshing fruit salsa chilled alongside the warm, crunchy cinnamon chips for dipping and snacking.
Notes
- Ensure fruit is diced into small manageable pieces for easy scooping with chips.
- Try substituting agave syrup or maple syrup for honey for a vegan version.
- You can use gluten-free or grain-free tortillas to accommodate dietary restrictions.
- Store leftover fruit salsa and chips separately to maintain chip crispness.
- For an extra zing, add a sprinkle of finely grated ginger or a pinch of chili powder to the fruit mix.
