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Fruit Salsa with Baked Cinnamon Tortilla Chips

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Course: Dessert , Appetizer
Cuisine: American

Ingredients

Fruit Salsa (see note below for fruit variations):
  • 1 1 cup small diced Granny Smith Honeycrisp or Pink Lady apples (about 2 medium or 1 large)
  • 1 1 cup small diced kiwi fruits about 2-3 kiwis
  • 1 1 cup small diced strawberries
  • 1 1 cup small diced peaches or nectarines about 1 large peach/nectarine
  • 2 2 tablespoons jam (see note)
  • 2 2 tablespoons freshly squeezed orange or lemon juice (see note)
Cinnamon Tortilla Chips:
  • 5-8 5-8 flour tortillas I use the 8-inch size
  • butter
  • Cinnamon and Sugar

Instructions

    Cup of Yum
  1. For the fruit salsa: Combine the chopped fruit in a serving bowl.
  2. In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
  3. Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
  4. For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
  5. Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
  6. Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.

Notes

  • Jam: I prefer using berry jam in this recipe (in the photos, I used seedless black raspberry jam which makes the fruit salsa darker in color). Really any kind of jam that you like will work here - I've also used strawberry, red raspberry and even apricot.
  • Orange vs lemon juice: for a mildly sweet citrusy flavor, use orange juice. For a bit more tang and citrusy punch, go with the lemon. Or use half of each.
  • Fruit: I usually just eyeball the amounts of fruit - you want about 5-6 cups total. The fruit is obviously very easily altered to what you have on hand. I like using a combination of crisp and soft fruits. Other fruits I've used with good results are: blueberries, raspberries, mangos. But never bananas. Never, ever bananas.

Nutrition Information

Serving 1 Serving Calories 141kcal (7%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 175mg (7%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 141kcal 7%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 175mg 7%
Fiber 3g 12%
Sugar 13g 26%

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