Fruit Salsa with Cinnamon Crisps is a delightful blend of fresh fruits paired with crispy, sweet cinnamon tortilla chips. This vibrant dish combines the natural sweetness of berries and apples with the crunch of homemade cinnamon crisps, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

I love this recipe because it's incredibly versatile and always a crowd-pleaser. The combination of juicy fruits and crunchy cinnamon crisps creates a refreshing and satisfying snack or dessert. It's easy to prepare, can be made ahead of time, and is a healthier alternative to many sweet treats.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cinnamon Crisps

10 large flour tortillas (10-inch)
Cooking spray
⅓ cup granulated sugar
1 teaspoon cinnamon

For the Fruit Salsa

2 Granny Smith apples
1 lemon
1 cup finely diced melon (your favorite variety or kiwi)
1 pound strawberries
½ pound raspberries
4 tablespoons raspberry preserves

Directions

Cinnamon Crisps

Preheat the oven to 350°F (175°C). In a small bowl, combine the cinnamon and sugar; set aside.
Working with three tortillas at a time, spray both sides with cooking spray and sprinkle each side lightly with the cinnamon-sugar mixture.
Stack the tortillas and, using a pizza cutter, cut them into 12 wedges. Place the wedges on a baking sheet and bake for 8–11 minutes or until crisp.

Fruit Salsa

Zest the lemon and set aside. Peel and finely chop the apples, then squeeze 2 teaspoons of lemon juice over them and mix well to combine.
Finely chop the strawberries and melon (or kiwi). Gently combine all the chopped fruits, including the raspberries, in a large bowl. The raspberries will break apart slightly, which adds to the texture.
Allow the salsa to sit at room temperature for at least 15 minutes before serving to let the flavors meld together.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration Time: 15 minutes
Total Time: 25 minutes

Variations

I often like to mix things up with this recipe. Here are some variations I've tried:

Fruit Choices: Swap out or add fruits like mango, pineapple, blueberries, or peaches for a different flavor profile.
Preserves: Use different types of preserves such as strawberry, apricot, or peach to complement the fruits you choose.
Crisps: Instead of making cinnamon crisps, I sometimes use store-bought cinnamon sugar pita chips for convenience.

Storage/Reheating

Fruit Salsa: Store any leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruits will release more juice over time, which can make the salsa a bit runny.
Cinnamon Crisps: Once cooled, store the crisps in an airtight container at room temperature for up to 4 days. They may lose some of their crispness over time but can be refreshed in the oven at 350°F (175°C) for a few minutes.

FAQs

How can I prevent the apples from browning?

I always toss the chopped apples with lemon juice immediately after cutting. The acidity helps prevent oxidation, keeping the apples looking fresh.

Can I prepare the fruit salsa ahead of time?

Yes, I often prepare the fruit salsa a few hours in advance and store it in the refrigerator. This allows the flavors to meld together. Just give it a gentle stir before serving.

Are there any alternatives to flour tortillas for the crisps?

Absolutely. I've used corn tortillas and even pita bread to make the crisps. Just adjust the baking time as needed to achieve the desired crispness.

What other fruits work well in this salsa?

I've experimented with various fruits like mangoes, pineapples, blueberries, and peaches. Feel free to use your favorites or whatever is in season.

Can I use frozen fruits?

I prefer using fresh fruits for the best texture and flavor. However, if using frozen fruits, make sure to thaw and drain them well to avoid excess moisture in the salsa.

Conclusion

Fruit Salsa with Cinnamon Crisps is a versatile and delightful dish that combines the freshness of fruits with the sweetness and crunch of cinnamon crisps. Whether served as a snack, appetizer, or dessert, it's sure to be a hit at any gathering. I love how easy it is to customize with different fruits and how it brings a burst of flavor to the table. Give it a try, and enjoy the refreshing taste of this simple yet delicious recipe.

Fruit Salsa with Cinnamon Crisps

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 servings
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Fruit Salsa with Cinnamon Crisps is a refreshing and colorful dish made with a blend of fresh fruits and crispy homemade cinnamon tortilla chips, perfect as a snack, appetizer, or dessert.

Instructions

Preheat the oven to 350°F (175°C). In a small bowl, combine the cinnamon and sugar; set aside.
Spray both sides of three tortillas with cooking spray and sprinkle each side lightly with the cinnamon-sugar mixture.
Stack the tortillas and cut into 12 wedges using a pizza cutter. Place on a baking sheet and bake for 8–11 minutes until crisp. Repeat with remaining tortillas.
Zest the lemon and set aside. Peel and finely chop the apples, then mix with 2 teaspoons of lemon juice.
Finely chop the strawberries and melon (or kiwi). Combine with chopped apples and raspberries in a large bowl. Gently mix.
Add the lemon zest and raspberry preserves. Stir gently to combine all ingredients.
Let the salsa sit at room temperature for at least 15 minutes before serving to allow flavors to meld.

Notes

Use lemon juice to prevent apples from browning.
Fruit salsa can be made ahead and stored in the fridge for a few hours.
Store cinnamon crisps in an airtight container and reheat in the oven to refresh.
Try using different fruits or preserves to vary the flavor.
Store-bought cinnamon sugar pita chips are a convenient alternative.