Fruit Salsa with Cinnamon Chips is a delightfully refreshing and surprisingly simple appetizer or dessert that’s perfect for any occasion. This vibrant medley of fresh fruits, artfully combined, offers a healthy and delicious alternative to traditional dips, making it a go-to for gatherings and everyday snacking.
Key Ingredients for Fruit Salsa with Cinnamon Chips :
For the Fruit Salsa:
- 1 cup diced fresh strawberries (hulled and quartered)
- 1 cup diced fresh pineapple (peeled and cored)
- 1 cup diced fresh mango (peeled and pitted)
- 1/2 cup fresh blueberries
- 1/4 cup finely chopped red onion (optional, for a savory-sweet contrast)
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon honey or maple syrup (optional, to taste)
- Pinch of salt (enhances fruit flavors)
For the Cinnamon Chips:
- 8-10 small (about 6-inch) whole wheat or corn tortillas
- 2 tablespoons melted unsalted butter or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Fruit Salsa with Cinnamon Chips
This Fruit Salsa with Cinnamon Chips recipe is incredibly easy to throw together, offering a burst of natural sweetness and delightful textures that are both satisfying and surprisingly healthy. The fresh, vibrant fruit salad is perfectly complemented by the warm, gently spiced cinnamon chips, creating a harmonious flavor profile that’s a guaranteed crowd-pleaser. Preparation time is approximately 20 minutes, making it perfect for a quick snack or impromptu get-together.
Step-by-Step Instructions
1. Prepare the Fruit Salsa Base:
In a medium-sized mixing bowl, gently combine the diced strawberries, diced pineapple, diced mango, and fresh blueberries. If you’re opting for a touch of savory complexity, add the finely chopped red onion now. Handle the fruits carefully to avoid bruising, especially the softer berries.
2. Add Flavor Enhancers:
Drizzle the fresh lime juice evenly over the fruit mixture. This not only adds a bright, zesty punch but also helps to slightly macerate the fruits, releasing their natural juices and melding the flavors. Scatter the chopped fresh mint leaves over the top. If you prefer a slightly sweeter salsa, drizzle in the honey or maple syrup at this stage. Add a tiny pinch of salt; this may seem counterintuitive with fruit, but it surprisingly amplifies the sweetness of the fruits and balances the tartness of the lime.
3. Gently Mix and Macerate:
Using a large spoon or spatula, gently fold all the ingredients together. Be careful not to overmix, as this can turn the salsa mushy. Allow the Fruit Salsa with Cinnamon Chips to sit at room temperature for at least 10-15 minutes. This allows the flavors to meld together beautifully, creating a more cohesive and delicious salsa.
4. Preheat Oven and Prepare Baking Sheet:
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup. This will prevent the cinnamon chips from sticking.
5. Prepare the Tortillas:
Lay the whole wheat or corn tortillas flat on a clean surface. Brush both sides of each tortilla generously with the melted butter or coconut oil. This will help them crisp up and allow the sugar and cinnamon to adhere.
6. Coat with Cinnamon Sugar:
In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined. Sprinkle this cinnamon-sugar mixture evenly over both sides of each buttered tortilla. Ensure a good coating for maximum flavor.
7. Cut the Tortillas:
Using a sharp knife or pizza cutter, cut each tortilla into wedges. You can cut them into 6 or 8 wedges, depending on your desired chip size. Arrange the tortilla wedges in a single layer on the prepared baking sheet, making sure they don’t overlap.
8. Bake the Cinnamon Chips:
Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the edges are golden brown and the chips are crisp. Keep a close eye on them as they can burn quickly due to the sugar content.
9. Cool and Serve:
Once baked, carefully remove the baking sheet from the oven. Let the Fruit Salsa with Cinnamon Chips cool on the baking sheet for a few minutes; they will crisp up further as they cool. Once cooled, arrange the cinnamon chips around or on top of the fruit salsa on a serving platter, or serve them alongside for dipping.
Why You’ll Love This Fruit Salsa with Cinnamon Chips
You will absolutely adore this Fruit Salsa with Cinnamon Chips for its incredible freshness and vibrant, tropical flavors, offering a delightful departure from heavier appetizers. It’s a fantastic way to get your daily dose of vitamins and antioxidants in a delicious package. Plus, making this at home is wonderfully budget-friendly, allowing you to create a gourmet-tasting treat for a fraction of the cost of store-bought alternatives, which often lack the same bright, home-cooked zest.
The combination of sweet, juicy fruits—like succulent mango, tangy pineapple, and juicy strawberries—mingled with a hint of fresh mint and zesty lime creates a complex and utterly satisfying flavor profile that’s addictive. It’s wonderfully versatile, serving as a light dessert, a healthy snack, or a refreshing side dish that’s perfect for summer barbecues or cozy nights in. Don't just take our word for it; gather your favorite fruits, whip up a batch of these delightful cinnamon chips, and experience the magic for yourself!
Storing and Reheating Tips
To store leftover Fruit Salsa with Cinnamon Chips, transfer the fruit salsa to an airtight container and refrigerate it. It will stay fresh for up to 2-3 days. The flavors tend to meld even further overnight, making it even more delicious. For the cinnamon chips, store them in an airtight container at room temperature. They will retain their crispness for 3-4 days. If they lose a bit of their crispness, you can briefly reheat them in a single layer on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until crispy again. Freezing is not recommended for either the fruit salsa or the cinnamon chips, as the texture of the fruit will become mushy upon thawing, and the chips will lose their crispness.
Final Thoughts
This Fruit Salsa with Cinnamon Chips recipe is a delightful celebration of fresh, wholesome ingredients that’s surprisingly simple to make. It’s a perfect example of how healthy can be incredibly delicious, offering a bright and flavorful experience that’s sure to become a family favorite. Give it a try and enjoy a burst of sunshine on a plate!
Fruit Salsa with Cinnamon Chips
Ingredients
Equipment
Method
- In a medium-sized mixing bowl, gently combine the diced strawberries, diced pineapple, diced mango, and fresh blueberries. If you’re opting for a touch of savory complexity, add the finely chopped red onion now. Handle the fruits carefully to avoid bruising, especially the softer berries.1 cup diced fresh strawberries, 1 cup diced fresh pineapple, 1 cup diced fresh mango, 1/2 cup fresh blueberries, 1/4 cup finely chopped red onion
- Drizzle the fresh lime juice evenly over the fruit mixture. This not only adds a bright, zesty punch but also helps to slightly macerate the fruits, releasing their natural juices and melding the flavors. Scatter the chopped fresh mint leaves over the top. If you prefer a slightly sweeter salsa, drizzle in the honey or maple syrup at this stage. Add a tiny pinch of salt; this may seem counterintuitive with fruit, but it surprisingly amplifies the sweetness of the fruits and balances the tartness of the lime.2 tablespoons fresh lime juice, 1 tablespoon chopped fresh mint leaves, 1 teaspoon honey or maple syrup, 1 pinch salt
- Using a large spoon or spatula, gently fold all the ingredients together. Be careful not to overmix, as this can turn the salsa mushy. Allow the Fruit Salsa with Cinnamon Chips to sit at room temperature for at least 10-15 minutes. This allows the flavors to meld together beautifully, creating a more cohesive and delicious salsa.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup. This will prevent the cinnamon chips from sticking.
- Lay the whole wheat or corn tortillas flat on a clean surface. Brush both sides of each tortilla generously with the melted butter or coconut oil. This will help them crisp up and allow the sugar and cinnamon to adhere.8-10 small whole wheat or corn tortillas, 2 tablespoons melted unsalted butter or coconut oil
- In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined. Sprinkle this cinnamon-sugar mixture evenly over both sides of each buttered tortilla. Ensure a good coating for maximum flavor.2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
- Using a sharp knife or pizza cutter, cut each tortilla into wedges. You can cut them into 6 or 8 wedges, depending on your desired chip size. Arrange the tortilla wedges in a single layer on the prepared baking sheet, making sure they don’t overlap.
- Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the edges are golden brown and the chips are crisp. Keep a close eye on them as they can burn quickly due to the sugar content.
- Once baked, carefully remove the baking sheet from the oven. Let the Fruit Salsa with Cinnamon Chips cool on the baking sheet for a few minutes; they will crisp up further as they cool. Once cooled, arrange the cinnamon chips around or on top of the fruit salsa on a serving platter, or serve them alongside for dipping.