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Fruit Salsa
5 from 9 votes

Fruit Salsa

Fruit Salsa and Cinnamon Tortilla Chips are a hit for summer appetizers, snacks, or even dessert! Everyone at the table loves this colorful and sweet version of chips and salsa.

Prep Time
25 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 15
Calories: 283 kcal
Course: Appetizer
Cuisine: American

Ingredients

For the Cinnamon Sugar Tortilla Chips:
  • 1 cup granulated sugar
  • 4 tablespoons ground cinnamon
  • 16 flour tortillas
  • 1/2 cup unsalted butter melted
For the Fruit Salsa:
  • 16 oz strawberry hulled and diced
  • 18 oz blackberry cut in half or quartered
  • 6 nectarine peeled and diced, or peaches
  • 7 kiwi peeled and diced
  • lime juice of 1
  • honey to taste

Instructions

    Cup of Yum
  1. First, make the cinnamon sugar tortilla chips. Preheat oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
  2. Combine sugar and cinnamon in a small bowl until well combined. Set aside.
  3. Lay out your tortillas. Brush a thin layer of butter over the tortillas, only on one side. Sprinkle cinnamon sugar generously over buttered tortillas.
  4. Using a pizza cutter or sharp knife, cut tortillas into triangles. I get 8 triangles out of every tortilla.
  5. Place tortilla triangles on the prepared baking sheet, in an even layer, making sure they don’t overlap. You will need to bake them in batches because they all won’t fit at the same time. Bake the tortillas for 8 to 12 minutes or until edges start to turn golden and they crisp up.
  6. Keep an eye on them because once they start to crisp up, they will be done quickly. Remove from the oven and cool completely. Repeat until all of the tortillas are baked. Once cooled, place in bowl.
  7. To make the fruit salsa, in a medium bowl, combine the strawberries, blackberries, nectarines or peaches, and kiwi. Add the lime juice and gently stir to combine. Taste and sweeten with honey, if desired. Serve with cinnamon tortilla chips.

Notes

  • Store salsa in the fridge for up to 2 days. Tortilla chips will keep in a Ziploc bag or air tight container for up to 5 days on the counter.
  • Store salsa in the fridge for up to 2 days. Tortilla chips will keep in a Ziploc bag or air tight container for up to 5 days on the counter.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 223mg (9%) Potassium 406mg (9%) Fiber 7g (28%) Sugar 26g (52%) Vitamin A 495IU (10%) Vitamin C 67.4mg (75%) Calcium 90mg (9%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 223mg 9%
Potassium 406mg 9%
Fiber 7g 28%
Sugar 26g 52%
Vitamin A 495IU 10%
Vitamin C 67.4mg 75%
Calcium 90mg 9%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.