Fruit salsa and cinnamon sugar tortilla chips have been a favorite in our house for years. I take it to get togethers and everyone raves about it, scooping up every last bite. My husband requests it often and it makes for a great snack or after dinner treat.
It is really just a fruit salad with finely diced fruit to make for easy scooping. I make my own cinnamon chips but feel free to buy them, cinnamon sugar pita chips make great scoopers as well.
As far as what fruits to use…I always use strawberries and apples. I think the sweetness of the strawberries are needed and apples add a great crispness; other than those I change it up every time. This recipe uses strawberries, apple, peach and grapes but add or sub whatever other fruits you’d like. I like pineapple, blueberries, raspberries and cantaloupe, but anything and everything as far as fruits will work.
Cut all the fruit in small pieces, all similar in size. I add a little sugar to compliment the sweetness and help the fruit macerate and get nice and juicy but feel free to leave the sugar out. Enjoy.
Fruit Salsa
Ingredients:
- 1 cup fresh strawberries, cut into small pieces
- 1 large apple, washed and cut into small pieces
- 1 cup grapes, cut into small pieces
- 1 large peach or nectarine, washed and cut into small pieces
- 1 large orange, zested and juiced
- 1/2 Tbs sugar
- 1/4 tsp ground cinnamon
Directions:
- Wash and cut all fruit (except orange) into small similarly sized pieces. Add to bowl.
- Add sugar, cinnamon, orange juice and orange juice to fruit and mix together.
- Cover and chill in refrigerator while you make the cinnamon chips.
Cinnamon Sugar Tortilla Chips
Ingredients:
- 4 Whole wheat tortillas
- 2 Tbs coconut oil
- 2 Tbs cane sugar
- 1 tsp ground cinnamon
Directions:
- Preheat oven to 350 degrees.
- Put coconut oil in a small bowl and melt in the microwave.
- Mix cinnamon and sugar together in a small bowl.
- Lightly brush each tortilla on both sides with the coconut oil.
- Lightly sprinkle cinnamon sugar on to each side of the tortillas.
- Cut each tortilla into eighths so you have triangular shapes.
- Arrange the chips in a single layer on a parchment lined baking sheet.
- Bake for 8-10 minutes or until chips are crisp and browned.
- Allow to cool for a few minutes and serve with fruit salsa.
Store leftover fruit salsa in the refrigerator in an airtight container with lid for up to three days. Store leftover chips in a ziplock bag on the counter.
