Fruit Salsa with Cinnamon Tortilla Chips
User Reviews
5
Fruit Salsa with Cinnamon Tortilla Chips
Description
This recipe blends a combination of fresh fruit—raspberries, strawberries, cantaloupe, and apples—into a salsa-like mixture. The fruit is mixed with lemon zest and juice to add brightness and tartness, while seedless raspberry jam adds sweetness and helps bind the salsa together. The fruit pieces are cut small to ensure a harmonious texture.
The accompanying cinnamon sugar chips are made by brushing flour tortillas with non-stick cooking spray, sprinkling a mixture of sugar and ground cinnamon on both sides, then cutting and baking them until they develop light browning around the edges. The chips offer a crisp and sweet counterpart to the fresh, juicy fruit salsa.
Serve the fruit salsa chilled with the cinnamon chips on the side for dipping. This combination is suitable as a light snack or a fresh dessert and highlights the contrast between the cool fruit and warm, gently spiced chips.
Ingredients
Fruit Salsa
- 8 ounces raspberries cut in half, fresh
- 1 pound strawberry stems removed, diced into small pieces, fresh
- 1/4 cantaloupe melon seeds and skin removed, diced into small pieces, small
- 2 apple peeled and cored, diced into small pieces, Granny Smith variety
- 1 lemon
- 1/4 cup seedless raspberry jam
Cinnamon Sugar Chips
- 8 flour tortillas 10-inch
- Non-stick cooking spray
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.
- Zest the lemon and add the zest to the mixed fruit. Cut the lemon in half and squeeze the juice into a small bowl. Remove the lemon seeds from the juice. Pour the juice over the fruit in the bowl; mix well.
- Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.
- Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla. Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans.
- Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.
- Remove the chips from the cookie sheets with a spatula and place on a serving dish.
- Serve the fruit salsa with the cinnamon sugar tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 133mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 33mg | 37% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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