Fruit Salsa
User Reviews
5
Fruit Salsa
Description
This recipe blends a medley of vibrant fruits—kiwi, strawberries, either mango or cantaloupe, and blueberries—with a mix of white sugar, brown sugar, and lime juice to develop a balance of sweetness and acidity. After mixing, the salsa is chilled to meld flavors and slightly soften the fruit.
The cinnamon tortilla chips complement the fruit with a buttery, cinnamon-spiced crispness. Flour tortillas are brushed with melted butter, sprinkled with a cinnamon-sugar blend, and sliced into wedges before baking until just crisp. Turning the chips halfway ensures even baking and prevents burning.
Together, the cool, juicy salsa and crunchy cinnamon chips offer contrast in textures and flavor, making a refreshing and satisfying snack or dessert option.
Notes advise storing fruit salsa refrigerated in an airtight container for a few days and keeping chips in a bag with a paper towel or brown paper bag to maintain crunch. Even cutting of fruit into small chunks helps ensure consistent texture, and brief baking prevents overly chewy chips.
Ingredients
Salsa
- 2 kiwi peeled and diced
- 1 pound strawberry chopped
- ½ cup Mango chopped, or melon (cantaloupe
- 1 (8-ounce) package blueberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Cinnamon Tortilla Chips
- 10 (10-inch) flour tortillas
- ½ cup butter melted
- ⅓ cup sugar
- 2 teaspoons cinnamon
Instructions
For the Salsa
- Add chopped kiwis, strawberries, mango or melon, and blueberries to a large bowl.
- Add sugars and lime juice and toss to coat. Refrigerate for at least 15 minutes.
For Cinnamon Tortilla Chips
- Preheat oven to 350°F.
- Mix sugar and cinnamon together in a small bowl. Set aside.
- Brush flour tortillas with melted butter and sprinkle with the cinnamon sugar mixture.
- Cut each tortilla into eight wedges. Then, cut off the tip of each wedge. Cut three more triangles from the upper part of each wedge. Place on ungreased baking sheets.
- Bake for 8-10 minutes, flipping the chips halfway through baking time or just until crisp. Serve with fruit salsa.
Notes
- Store fruit salsa in an airtight container in the fridge for 2 to 3 days to maintain freshness.
- Keep cinnamon tortilla chips in a sealed bag with a paper towel or brown paper bag to absorb moisture and keep them crisp for 4 to 5 days.
- Try to dice the fruit into uniform, bite-sized pieces roughly the size of blueberries to ensure even texture.
- Use a pizza cutter to easily slice tortillas into wedges before baking.
- A short bake time prevents tortilla chips from becoming chewy; watch carefully to achieve crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 82mg | 3% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 41mg | 46% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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