Fruit Salsa with Cinnamon Crisps is the perfect sweet and refreshing treat that will have everyone coming back for more.
Loaded with fresh, juicy fruit and paired with crispy, cinnamon-sugar coated chips, it’s an easy and irresistible snack that’s perfect for any party or gathering.
In just 25 minutes, you’ll have a colorful and delicious dish that’s guaranteed to disappear fast!
For Cinnamon Crisps:
- Flour Tortillas – These form the base of the crisps. You’ll need about 10 large (10-inch) tortillas.
- Cooking Spray – Used to lightly coat the tortillas before adding the cinnamon sugar.
- Granulated Sugar – For the sweet cinnamon-sugar coating.
- Cinnamon – This gives the crisps their signature flavor and warmth.
For Fruit Salsa:
- Granny Smith Apples – These provide a tart, crisp texture to the salsa.
- Lemon – The zest and juice brighten the salsa and balance the sweetness.
- Melon or Kiwi – Adds a juicy, refreshing texture. You can use any variety of melon you prefer.
- Strawberries – Sweet and juicy, they make up a large portion of the fruit salsa.
- Raspberries – Adds a touch of tang and color.
- Raspberry Preserves – Adds sweetness and a little extra flavor to tie everything together.
Fruit Salsa with Cinnamon Crisps
Notes
For the Cinnamon Crisps:
- 10 large flour tortillas (10-inch)
- Cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Granny Smith apples
- 1 lemon
- 1 cup finely diced melon (or kiwi)
- 1 pound strawberries
- ½ pound raspberries
- 4 tablespoons raspberry preserves (or any preferred flavor)
Instructions
- Cinnamon Crisps:
- Preheat the oven to 350°F.
- In a small bowl, combine the cinnamon and sugar. Set aside.
- Spray both sides of three tortillas with cooking spray, then lightly sprinkle each side with the cinnamon-sugar mixture.
- Stack the tortillas and use a pizza cutter to slice them into 12 wedges per tortilla.
- Arrange the wedges on a baking sheet and bake for 8-11 minutes, or until crisp and golden.
- Fruit Salsa:
- Zest the lemon and set the zest aside. Peel and finely chop the apples, then squeeze 2 teaspoons of lemon juice over them and toss to combine.
- Dice the strawberries and melon (or kiwi), then gently mix with the apples and raspberries. Be careful not to break the raspberries too much.
- Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld.
Nutrition
Calories: 241 kcal | Carbohydrates: 51g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 265mg | Potassium: 310mg | Fiber: 5g | Sugar: 25g | Vitamin A: 50 IU | Vitamin C: 54.7mg | Calcium: 68mg | Iron: 1.9mg
- Can I skip making the cinnamon crisps and use store-bought chips?
Yes, if you’re in a rush, you can absolutely use store-bought cinnamon chips or even regular tortilla chips as a shortcut. Just make sure they’re nice and crunchy to complement the fresh salsa!
- How can I prevent the apples from browning in the fruit salsa?
No worries—just toss the chopped apples in a little lemon juice as you prep them. It’ll help keep them looking fresh and bright while adding a hint of extra zing to your salsa!
- Can I prep the cinnamon crisps in advance?
Yes! You can easily bake the cinnamon crisps up to four days ahead of time. Let them cool completely, then store them in an airtight container to keep them crispy. Easy prep for a party!
- What if I don’t have raspberry preserves for the salsa?
No problem at all! You can use any fruit preserves you have on hand—apricot, strawberry, or even peach work beautifully here. It’s all about adding that extra layer of sweetness!
- How long should I let the fruit salsa sit before serving?
Give the salsa at least 15 minutes at room temperature before serving. This allows all the flavors to mingle and gives the fruit a chance to soak in the lemon juice and preserves, making it even tastier!
