This fruity salsa is like a party in a bowl! With fresh berries, juicy mangoes, and a sprinkle of lime, it’s super refreshing. Let’s not forget those crunchy cinnamon chips that are just right for dipping!
Honestly, it’s so colorful and tasty that I sometimes serve it as dessert. Just grab a chip, scoop up that fruity goodness, and enjoy! Perfect for warm days or fun gatherings! 🌟
Key Ingredients & Substitutions
Strawberries: Fresh strawberries bring bright flavor and texture to the salsa. If they’re out of season, you can use frozen strawberries—just let them thaw before dicing for a similar sweetness.
Kiwi: Kiwi adds a unique tang and vibrant color. If you need a substitute, try using green apple for a crunch or even orange segments for a different twist.
Mango: Ripe mango gives a tropical touch. No mango? No problem! Peaches or nectarines can work well too, just make sure they’re juicy.
Pineapple: This adds sweetness and a bit of acidity. If you’re not a pineapple fan, swap in diced cantaloupe or blueberries for a different flavor profile.
Cinnamon Chips: Flour tortillas are the base for the chips. You can use whole wheat tortillas for a healthier version or corn tortillas for a gluten-free option. Just remember that corn will give a different texture.
How Do I Make Sure My Cinnamon Chips Are Crispy?
Getting those cinnamon chips perfectly crispy is all about the right preparation technique! Here’s how to achieve that delightful crunch:
- Preheat your oven fully to 350°F (175°C) before you start baking. An adequately heated oven helps your chips crisp up quickly.
- Brush both sides of the tortillas with melted butter or spray evenly with cooking spray. This helps the cinnamon-sugar stick and get nice and crispy.
- Don’t overcrowd the baking sheet. Spread the tortilla triangles out in a single layer. This allows for even airflow, which keeps them from steaming.
- Flip the chips halfway through baking. This ensures both sides get that lovely golden color and crunch.
Let them cool slightly after baking, as they tend to crisp up even more as they cool! Enjoy with your fresh fruit salsa!
How to Make Fruit Salsa With Cinnamon Chips
Ingredients You’ll Need:
For the Fruit Salsa:
- 2 cups strawberries, diced
- 1 cup kiwi, diced
- 1 cup mango, diced
- 1 cup pineapple, diced (or other preferred fruits such as cantaloupe or blueberries)
- 1/4 cup red onion, finely chopped (optional)
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or agave syrup (optional)
- 1 tablespoon fresh mint, chopped (for garnish)
For the Cinnamon Chips:
- 8 flour tortillas
- 1/4 cup melted butter (or cooking spray)
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, with an additional 30 minutes for the fruit salsa to chill and let the flavors mix. The cinnamon chips take around 10-12 minutes to bake. All in all, plan for about 1 hour to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepare the Fruit Salsa:
In a large bowl, combine the diced strawberries, kiwi, mango, and pineapple (or any other fruits you enjoy). If you want a little kick, toss in the finely chopped red onion. Drizzle the fresh lime juice over the fruit and add honey or agave syrup if you like it sweeter. Gently toss all the ingredients together until they are well mixed. Cover the bowl and pop it in the fridge for at least 30 minutes so the flavors can blend beautifully.
2. Make the Cinnamon Chips:
While your fruit salsa is chilling, preheat your oven to 350°F (175°C). In a small bowl, mix the sugar and ground cinnamon together. Take your flour tortillas and brush both sides with melted butter (or use cooking spray for a lighter option). Sprinkle the cinnamon-sugar mixture evenly over each tortilla. Now, cut each tortilla into triangles—feel free to make any shape you like! Lay the triangles out in a single layer on a baking sheet. Bake them in the preheated oven for about 10-12 minutes, flipping halfway through, until they’re golden and crispy.
3. Serve:
Once your cinnamon chips are out of the oven and cooled a bit, it’s time to serve! Scoop the fruit salsa into a bowl and garnish it with fresh mint if you’d like. Serve the warm cinnamon chips alongside for dipping. Enjoy your delicious and refreshing fruit salsa with crunchy chips!
Can I Use Frozen Fruit for the Salsa?
Yes, you can use frozen fruit! Just make sure to thaw it completely and drain any excess liquid before dicing. This will help keep your salsa from becoming too watery. Fresh fruits are ideal, but frozen ones work in a pinch!
How to Substitute the Sweetener?
If you don’t have honey or agave syrup, you can use maple syrup or even a sugar substitute if you prefer a lower-calorie option. Adjust to taste, as some sweeteners are sweeter than others!
Can I Make the Cinnamon Chips Ahead of Time?
Absolutely! The cinnamon chips can be made a day ahead and stored in an airtight container at room temperature. If they lose some crispness, just pop them in a preheated oven at 350°F (175°C) for a couple of minutes to refresh them before serving.
How to Store Leftover Fruit Salsa?
Store any leftover fruit salsa in an airtight container in the fridge. It’s best enjoyed within 2-3 days for optimal freshness. The salsa may become a bit watery over time, so give it a gentle stir before serving again!
