Fruit Salsa with Cinnamon Chips

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While I love summer and all the delicious produce the season brings , I loathe how my kitchen turns into a mini sauna during the extremely hot months, making me want to spend as little time as possible.

Hence I am always on the lookout for recipes that come together quickly and at the same time make the most of the seasonal produce.
Fresh summer strawberries, kiwis, apples, pineapple, and blueberries are tossed together and served alongside oven-baked crisp cinnamon chips for the perfect bite.
Easy to prepare and packed with bright, vibrant flavors, this is perfect for summer BBQs and potlucks or even as a healthy dessert to satisfy all your sweet cravings any time of the day.

This salsa also acts as a great topping on grilled meat. The tangy flavors of the salsa perfectly complement the smokiness of grilled chicken, pork, or steak.
Can this Fruit Salsa be made in advance?

This salsa is best enjoyed within 2-3 hours of making it. The fruits release juices the longer they sit and can end up being soggy, so I wouldn’t recommend making this in advance.


If you’re looking for other crowd-pleasing recipes this Summer, you can also try Easy Pineapple Salsa , Brie Raspberry Bites and Italian Tomato Basil Bruschetta


Notes
  • Although the cinnamon chips are at their crispiest right out of the oven, they will keep well in an air-tight container for 3 days at room temperature.
  • You can use any other fruits of your choice for the salsa like raspberries, mangoes, peaches, and grapes.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Fruit Salsa with Cinnamon Chips Fruit Salsa with Cinnamon Chips
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6
Calories per serving: 300kcal




Ingredients:
    For the Fruit Salsa
  • 1 cup strawberries, diced
  • 3 kiwis, peeled and diced
  • 1 cup pineapple, cut in small pieces
  • 2 apples, diced
  • 1/2 cup blueberries
  • 1 tablespoon honey
  • 2 teaspoons lime juice

    • For the Cinnamon Chips
  • 6 6-inch flour tortillas
  • 1/4 cup melted butter
  • 1/3 cup sugar
  • 1 Tablespoon ground cinnamon

Instructions:
  1. For the fruit salsa: In a medium bowl, mix together the kiwis, strawberries, apples, the pineapple slices,blueberries, honey and lime juice and keep aside.
  2. For the cinnamon chips, preheat the oven to 180 degrees Celsius.
  3. Cut each tortilla into 6 wedges and place the tortilla wedges in a single layer on a sheet pan.
  4. Brush the tortillas with the melted butter.
  5. In a small bowl, combine the cinnamon and sugar and sprinkle it over the tortillas.
  6. Bake for 7-10 minutes until golden brown and crispy. Repeat the process with any remaining tortilla wedges.
  7. Serve the fruit salsa with the cinnamon chips.

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