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Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Maceration Time 15 minutes
Course: Appetizer, Dessert
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1 pinch salt enhances fruit flavors
Cinnamon Chips
  • 8-10 small whole wheat or corn tortillas about 6-inch
  • 2 tablespoons melted unsalted butter or coconut oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Small Bowl
  • Sharp Knife or Pizza Cutter

Method
 

  1. 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
  2. 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
  3. 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 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. 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
  6. 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
  7. 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. 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. 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.

Notes

Store fruit salsa in an airtight container in the refrigerator for up to 2-3 days. Store cinnamon chips in an airtight container at room temperature for 3-4 days. Reheat chips in a 300°F oven for 5-7 minutes if they lose crispness. Freezing is not recommended.