Fruit Salsa with Baked Cinnamon Tortilla Chips

Refreshing and so scrumptious, this candy and tangy fruit salsa with baked cinnamon tortilla chips is tremendous straightforward to whip up for an ideal snack or appetizer!

I can’t even let you know why it has taken me so lengthy to fall in love with fruit salsa. Perhaps it’s as a result of I’m a real blue by means of and thru lover of spicy salsa-and-chips form of salsa? I can’t get sufficient. And apparently my coronary heart doesn’t make room for salsa variations as typically because it ought to.
However wow. Wow! Fruit salsa is wonderful. We are able to’t cease with these things. Moreover somewhat chopping, it comes collectively quick. And even these home made baked cinnamon tortilla chips are speedy (and whoa, tremendous yum).

The premise behind fruit salsa isn’t difficult. Throw a bunch of small-diced fruit in a bowl and whisk up a 2-ingredient “dressing” to tug all of the flavors collectively.
I like to decide on a mix of crunchy, tangy fruits in addition to tender, candy fruits. Taste! Texture!
apples (I favor Honeycrisp or Pink Girl or Granny Smith)
peaches or nectarines
The listing actually might go on and on. Apart from bananas. Simply, ew. Not on this recipe. I really like me a banana in the appropriate time and season, however on this fruit salsa recipe, they’ll damage the entire thing with their tendency towards gloppy brown mushiness. Simply say to not bananas in fruit salads forevermore.

The straightforward dressing on this fruit salsa recipe is 2 straightforward substances: jam and orange juice. Or lemon juice if you would like it additional zippy.
I actually assume when you select a jam you like the flavour of, it’ll work right here. I’ve made this with strawberry, crimson raspberry, black raspberry jam and even apricot. Every one brings one thing somewhat yummy and particular to the fruit salsa desk. Clearly, the darker the jam, the darker the fruit salsa will take care of mixing.
For the juice, I extremely advocate freshly squeezing the juicy guts out of an orange or lemon vs squeezing the juice out of a bottle. The flavour will likely be vibrant and refreshing! In case your jam is low-sugar or extra tangy than candy, you may wish to dial down the orange or lemon juice.

I’d prefer to insist that these rapidly baked cinnamon tortilla chips are non-negotiable. The combo of the crisp, candy cinnamon crisp dipped within the juicy, candy salsa is super. So, so scrumptious!
Nonetheless, I do must admit after numerous, ahem, taste-testing that this fruit salsa is loopy scrumptious by itself. Like a great old school fruit salad. After the cinnamon and sugar tortilla ideas have been lengthy gone (a number of of my snacky youngsters went to city on the stack of “chips” once I wasn’t trying), I couldn’t cease digging into the remaining fruit salsa with a spoon.
The fruit flavors with that easy jam + citrus dressing are irresistible! This fruit salsa is ideal for a snack or easy appetizer, and it could be wonderful at a celebration or bridal/child bathe kind scenario. Yum!

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6 servings

Prep Time:
25 minutes

Cook dinner Time:
10 minutes

Whole Time:
35 minutes

Fruit Salsa (see notice beneath for fruit variations):

1 cup small diced Granny Smith, Honeycrisp or Pink Girl apples (about 2 medium or 1 massive)

1 cup small diced kiwi fruits (about 2-Three kiwis)

1 cup small diced strawberries (about 6 ounces)

1 cup small diced peaches or nectarines (about 1 massive peach/nectarine)

2 tablespoons jam (see notice)

2 tablespoons freshly squeezed orange or lemon juice (see notice)
Cinnamon Tortilla Chips:

5-Eight flour tortillas (I exploit the 8-inch measurement)


Cinnamon and sugar

For the fruit salsa: Mix the chopped fruit in a serving bowl.In a small bowl or liquid measuring cup, whisk collectively the jam and orange or lemon juice till mixed. Pour the combination over the fruit and stir to evenly coat the fruit. Serve instantly (though it tastes higher if it sits within the fridge for an hour or so). For the baked cinnamon tortilla chips: Preheat the oven to 375 levels F. Line baking sheet(s) with parchment paper. Butter one facet of every tortilla with a couple of teaspoon of butter and sprinkle with cinnamon and sugar all the best way to the sides. Stack three or so tortillas on high of one another and reduce the stack into Eight triangles with a pizza cutter or knife. Repeat with remaining tortillas.Place the tortilla triangles cinnamon facet up in a single layer on the ready baking sheet(s) and bake for 10-15 minutes till golden. Let cool. Serve alongside the fruit salsa.


Jam: I favor utilizing berry jam on this recipe (within the photographs, I used seedless black raspberry jam which makes the fruit salsa darker in shade). Actually any form of jam that you just like will work right here – I’ve additionally used strawberry, crimson raspberry and even apricot. Orange vs lemon juice: for a mildly candy citrusy taste, use orange juice. For a bit extra tang and citrusy punch, go together with the lemon. Or use half of every. Fruit: I often simply eyeball the quantities of fruit – you need about 5-6 cups whole. The fruit is clearly very simply altered to what you will have readily available. I like utilizing a mix of crisp and tender fruits. Different fruits I’ve used with good outcomes are: blueberries, raspberries, mangos. However by no means bananas. By no means, ever bananas.

Advisable Merchandise
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Recipe Supply: tailored just a bit from a recipe despatched to me by a reader, Lisa M. (thanks, Lisa!)

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Fruit Salsa with Baked Cinnamon Tortilla Chips