If you are looking for a delightful, refreshing treat that brings together the best of fresh fruits and a touch of warm spice, you are going to love this Fruit Salsa with Cinnamon Chips Recipe. It’s a vibrant, colorful dish bursting with juicy peaches, mango, strawberries, and kiwi, perfectly balanced with a hint of lemon and basil. Paired with crispy, cinnamon-sprinkled chips, this recipe is the ultimate snack or dessert that’s as fun to make as it is to eat. Whether you want to brighten up a party or enjoy a healthy indulgence, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
This Fruit Salsa with Cinnamon Chips Recipe relies on simple, fresh ingredients that each add their unique flair to the final dish. From sweet, juicy fruits that bring natural sweetness and vibrant color to the aromatic cinnamon chips that offer a perfect crunch, every ingredient is crucial for creating that magical combination of flavors and textures.
- 2 peaches, peeled and diced: Adds fresh sweetness and a juicy, soft texture.
- 1 mango, peeled, cored, and diced: Brings tropical flavor with a nicely firm bite.
- 4 kiwis, peeled and diced: Provides a tart and tangy contrast along with beautiful green color.
- 16 oz strawberries, hulled and diced: Infuses the salsa with bright red color and a hint of berry sweetness.
- 1 Tablespoon fresh lemon juice: Adds a touch of acidity to brighten the fruit flavors.
- 2 Tablespoons honey: Naturally sweetens the salsa while blending all the tastes together.
- 2 Tablespoons fresh basil, chopped: Offers an unexpected herbaceous freshness that elevates the salsa.
- 1/3 cup granulated sugar: Used to sweeten the cinnamon sugar coating for the chips.
- 1 teaspoon cinnamon: Adds warm, cozy spice to the chips.
- 10 tortillas (flour, gluten-free, or grain-free): The base for the chips, crisping up perfectly in the oven.
- Coconut oil cooking spray or melted butter: Helps the chips become golden and crunchy with a subtle richness.
How to Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Prepare the Fruit
Start by peeling and dicing all your chosen fruits into small, even pieces. The mix of peaches, mango, kiwi, and strawberries creates that perfect burst of flavor and color in every bite. Combine all the diced fruit in a large bowl to get ready for the next flavorful step.
Step 2: Mix Lemon Juice and Honey
In a small bowl, whisk together fresh lemon juice and honey. This tangy and sweet mixture will act as a natural dressing, enhancing all the fruit’s vibrant flavors. Pour this over the fruit and stir gently to coat everything evenly. Pop the bowl into the refrigerator to chill and let the flavors meld beautifully.
Step 3: Prepare the Cinnamon Sugar and Tortillas
While your fruit is chilling, preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup. In a separate bowl, combine the granulated sugar and cinnamon—this mixture transforms the plain tortillas into cinnamon chips. Lightly spray or brush your tortillas with coconut oil or melted butter, then sprinkle them generously with the cinnamon sugar before stacking and cutting them into triangle shapes.
Step 4: Bake the Cinnamon Chips
Spread the tortilla triangles evenly on your prepared baking sheets and bake for 10 to 12 minutes at 350°F. To ensure each chip crisps evenly and browns beautifully, flip them halfway through baking. When done, they’ll be golden, crispy, and ready to complement the fresh fruit salsa perfectly.
Step 5: Add Fresh Basil and Serve
Take the chilled fruit salsa out of the fridge and stir in the freshly chopped basil for that added burst of herbaceous flavor. This step brings a delightful surprise to your palate, balancing sweet and savory notes. Serve the salsa chilled alongside your warm, crispy cinnamon chips for a snack or dessert that’s as inviting as it is delicious.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
You can elevate your Fruit Salsa with Cinnamon Chips Recipe by garnishing it with a few fresh basil leaves or a sprinkle of finely chopped mint. A light dusting of powdered sugar over the chips adds a pretty, sweet finish. These small touches make the dish even more eye-catching and flavorful.
Side Dishes
This fruit salsa pairs wonderfully with breakfast or brunch spreads, matching well with creamy yogurt, cottage cheese, or even a scoop of vanilla ice cream. Think of it as a bright, fruit-forward companion to your favorite rich or savory dishes for balance and freshness.
Creative Ways to Present
Serve this colorful fruit salsa in individual clear cups for a fun and portable treat, or pile it high on a large, festive platter surrounded by the cinnamon chips. You can even stuff the salsa into hollowed-out mini melons or pineapple halves for a tropical-inspired presentation that’s guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover fruit salsa, cover it tightly and store it in the refrigerator. It will stay fresh and flavorful for up to 2 days. Keep the cinnamon chips separate at room temperature so they maintain their crispiness and don’t get soggy.
Freezing
Because the fruit salsa contains fresh ingredients, freezing is not recommended as it will alter the texture upon thawing. However, you can make a larger batch of the cinnamon chips and freeze them in an airtight container. Reheat briefly in the oven before serving to restore their crunch.
Reheating
Reheat any stored cinnamon chips by placing them in a warm oven for a few minutes until crisp again. Avoid microwaving, as it will make the chips chewy rather than crunchy. The fruit salsa is best served chilled and should not be warmed.
FAQs
Can I use other fruits in the Fruit Salsa with Cinnamon Chips Recipe?
Absolutely! This recipe is very flexible. Try adding blueberries, raspberries, or even diced pineapple to customize the flavors to your liking. The key is to keep the pieces bite-sized so they mix well and match the chips.
Are gluten-free tortillas suitable for the chips?
Yes, gluten-free tortillas work perfectly for the cinnamon chips, making this recipe suitable for those with gluten sensitivities. Just make sure the tortillas are sturdy enough to hold up during baking.
How long can I keep the fruit salsa in the fridge?
For the best flavor and texture, consume the fruit salsa within 2 days of making it. Beyond that, the fruit may become mushy and lose its fresh appeal.
Can I prepare the chips ahead of time?
You can prepare and bake the cinnamon chips a day in advance. Store them in an airtight container at room temperature to keep them crisp. Just reheat slightly before serving for optimal crunch.
What is the best way to chop the basil for the salsa?
Use a sharp knife to finely chop fresh basil leaves. This ensures the basil distributes evenly throughout the salsa, providing bursts of flavor without overpowering the fruit.
Final Thoughts
This Fruit Salsa with Cinnamon Chips Recipe is such a wonderful way to celebrate fresh fruit and warm spices in a way that’s lighthearted and fun. It’s simple enough for a weekday treat but special enough for entertaining friends and family. I truly hope you give it a try and find it as joy-inducing and colorful as I do. Happy cooking and even happier snacking!
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Fruit Salsa with Cinnamon Chips Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A vibrant and refreshing fruit salsa made with peaches, mango, kiwis, strawberries, and a hint of fresh basil, served alongside crunchy cinnamon sugar tortilla chips baked to perfection. This recipe is perfect for a light snack or a healthy dessert with a delightful combination of sweet and tangy flavors.
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (juice of half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter
Instructions
- Prepare the Fruit: Peel and chop all the fruit into small, bite-sized pieces. Combine them in a large mixing bowl to create the base of the salsa.
- Make the Dressing: In a small bowl, mix together the lemon juice and honey. Pour this mixture over the chopped fruit and toss gently to coat all the pieces evenly. Refrigerate the fruit salsa to allow the flavors to meld.
- Preheat Oven and Prepare Chips: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a separate bowl, mix granulated sugar and cinnamon to create the cinnamon sugar blend.
- Prepare Tortilla Chips: Lightly spray both sides of the tortillas with coconut oil cooking spray or brush with melted butter. Sprinkle generously with the cinnamon sugar mixture. Stack the tortillas and cut them into triangles to form chip shapes.
- Bake the Cinnamon Chips: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, flipping the chips halfway through baking to ensure even crisping and browning.
- Finish and Serve: Remove the fruit salsa from the fridge, stir in the chopped fresh basil, and mix gently. Serve chilled alongside the warm, crunchy cinnamon chips for dipping.
Notes
- Use any combination of fresh fruits you prefer or have on hand for a personalized salsa.
- For a vegan option, ensure the honey is replaced with maple syrup or agave nectar.
- Adjust the sugar in the cinnamon blend to taste depending on your sweetness preference.
- The cinnamon chips can also be made using gluten-free or grain-free tortillas to accommodate dietary restrictions.
- Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 17 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
