This vibrant fruit salsa is a fun mix of sweet and juicy fruits like strawberries, kiwis, and mangoes, all tossed together with a splash of lime juice. It’s refreshing and colorful!
The star here is those crispy cinnamon chips! You can dip them right into the salsa for a crunchy, tasty treat. Trust me, you’ll want to have extra chips on hand! 😄
Making this fruit salsa is a breeze! Just chop up your favorite fruits, mix them up, and bake some tortillas with a sprinkle of cinnamon—easy and oh-so-delicious!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries add sweetness and bright flavor. If they’re out of season, you can use frozen ones—just thaw and drain them first. Raspberries or blueberries also make a good substitution!
Mango: Diced mango brings a tropical touch. If you can’t find fresh mango, consider using canned mango in juice or even peaches for a different flavor twist.
Kiwifruit: The unique taste of kiwi is hard to beat, but you can substitute with green apples or a ripe pear if needed. Just make sure they are diced small for a balanced bite.
Fresh Lime Juice: Lime juice brightens the salsa, but lemon juice works in its place if lime isn’t on hand. Just adjust the amount to your taste since lemon can be slightly stronger.
Flour Tortillas: These are the base for your cinnamon chips. You can swap them for whole wheat tortillas or even corn tortillas for a gluten-free option. Just note that the texture might vary a bit.
How Do I Make The Cinnamon Chips Crispy?
Getting your cinnamon chips perfectly crispy can be tricky, but with a few steps, they’ll turn out great! Here’s how:
- Preheat your oven properly to ensure even baking.
- Brushing the tortillas with melted butter helps the chips get golden and crisp. Don’t skip this step!
- Cut the tortillas into wedges before baking; this makes them easier to manage.
- Arrange them on the baking sheet in a single layer so they cook uniformly. Overlapping may lead to soggy chips.
- Bake until they’re just golden brown to achieve that satisfying crunch—keep an eye on them after 10 minutes!
How to Make Fruit Salsa With Cinnamon Chips
Ingredients You’ll Need:
For the Fruit Salsa:
- 1 cup strawberries, diced
- 1 cup mango, diced
- 1 cup kiwifruit, diced
- 1 cup pineapple, diced
- 1 cup red grapes, halved
- 1/4 cup fresh lime juice
- 2 tbsp honey (optional)
- 1 tbsp fresh mint, finely chopped (optional)
For the Cinnamon Chips:
- 6 flour tortillas
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and an additional 10-12 minutes to bake the cinnamon chips. You’ll also want to chill the fruit salsa for at least 30 minutes. So, in total, plan for about an hour, including chilling time, before you dig in!
Step-by-Step Instructions:
1. Preparing the Fruit Salsa:
Grab a large mixing bowl and combine all the beautiful diced fruits: strawberries, mango, kiwi, pineapple, and red grapes. Drizzle the fresh lime juice over the fruit mixture and add honey if you like a touch of sweetness. Gently toss everything together to mix it well. If you’re a fan of mint, feel free to add in the finely chopped fresh mint for extra flavor. Once ready, cover the bowl and pop it in the refrigerator for at least 30 minutes so the flavors mix together nicely.
2. Making the Cinnamon Chips:
While the salsa chills, let’s prepare the cinnamon chips! Preheat your oven to 350°F (175°C). Take each tortilla and brush one side with the melted butter. Next, cut the tortillas into wedges—just like slicing a pizza. In a small bowl, mix together the sugar and ground cinnamon. Sprinkle this delicious mixture generously over the buttery side of your tortilla wedges.
3. Baking the Chips:
Now, place the wedges onto a baking sheet with the cinnamon side facing up. Bake them in the oven for about 10-12 minutes. You want them to be crispy and lightly golden, so keep an eye on them! Once done, remove the cinnamon chips from the oven and let them cool for a few minutes. This will make them even crunchier!
4. Serving It All Up:
Finally, serve the chilled fruit salsa in a lovely bowl with the crispy cinnamon chips on the side for dipping. Enjoy this refreshing treat with friends or family and savor every bite of your delicious creation!
Can I Use Different Fruits for the Salsa?
Absolutely! You can customize the fruit salsa based on what you have on hand or your personal preferences. Other great options include blueberries, raspberries, peaches, or even chopped apples. Just aim to keep a similar ratio of fruit to maintain the vibrant flavors!
What Can I Substitute for Honey?
If you’d prefer not to use honey, you can substitute with agave syrup, maple syrup, or simply omit it for a sugar-free version. Taste the salsa, and you can always add a little bit of sugar if you want it sweeter!
How Should I Store Leftover Salsa and Chips?
Store any leftover fruit salsa in an airtight container in the fridge for up to 2 days. It’s best enjoyed fresh, but keeping it covered can help maintain its flavor. For the cinnamon chips, place them in a zip-top bag at room temperature for up to 3 days to keep them crisp!
Can I Make the Cinnamon Chips Ahead of Time?
You can certainly make the cinnamon chips a day in advance! Just store them in an airtight container after they’ve cooled completely. If they’re not as crispy the next day, a quick re-crisp in the oven at 350°F (175°C) for a few minutes will do the trick!
