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.
Ingredients
- 10 large flour tortillas (10-inch)
- Cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 2 Granny Smith apples
- 1 lemon
- 1 cup finely diced melon (or kiwi)
- 1 pound strawberries
- ½ pound raspberries
- 4 tablespoons raspberry preserves
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.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
