Description
A refreshing and vibrant fruit salsa served with homemade cinnamon tortilla chips, perfect for a light snack or a healthy dessert. This recipe combines a medley of fresh peaches, mango, kiwis, and strawberries, tossed with a honey-lemon dressing and fresh basil. The crispy cinnamon chips baked from tortillas add a sweet and crunchy contrast.
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 ground cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter for spraying
Instructions
- Chop the Fruit: Peel and chop all the fruit into small pieces. Combine all the diced peaches, mango, kiwis, and strawberries in a large mixing bowl.
- Mix Dressing: In a small bowl, combine fresh lemon juice and honey. Pour this mixture over the chopped fruits and mix thoroughly to coat the fruit evenly. Refrigerate to allow the flavors to meld.
- Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon together to form cinnamon sugar.
- Preheat Oven and Prepare Tortillas: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Lightly spray each tortilla with coconut oil cooking spray or brush with melted butter. Then sprinkle evenly with the cinnamon sugar mixture.
- Cut and Arrange Tortilla Triangles: Stack the tortillas and cut them into triangle shapes, similar to chips or pizza slices. Arrange the triangles in a single layer on the prepared baking sheets to ensure even baking.
- Bake the Cinnamon Chips: Bake the tortilla triangles in the preheated oven for 10-12 minutes. Halfway through baking, flip the chips to ensure crispiness on both sides. Remove from oven when golden and crisp.
- Finish Fruit Salsa and Serve: Just before serving, stir fresh chopped basil into the chilled fruit salsa. Serve the fruit salsa alongside the warm, crispy cinnamon chips for dipping and enjoy.
Notes
- Feel free to use flour tortillas or gluten-free tortillas depending on dietary needs.
- Adjust the amount of honey in the fruit salsa dressing for sweetness preference.
- These cinnamon chips can be stored in an airtight container for up to 2 days for a crispy texture.
- Fresh basil gives a unique aromatic flavor; if unavailable, consider fresh mint as an alternative.
