Description
This Easy Fresh Fruit Salsa with Cinnamon Sugar Chips is a vibrant and refreshing appetizer or snack perfect for warm weather. A mix of juicy peaches, mangoes, kiwis, and strawberries is tossed with lemon juice, honey, and fresh basil to create a sweet, tangy salsa. Served alongside crispy, homemade cinnamon sugar tortilla chips baked to perfection, this recipe brings together fresh flavors and delightful textures in just 25 minutes.
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (about half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Sugar Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free; pita chips can be used as an alternative)
- Coconut oil cooking spray or melted butter (for spraying)
Instructions
- Chop the Fruit: Peel and dice the peaches, mango, kiwis, and strawberries into small pieces. Add all the diced fruit to a large bowl and toss gently to combine well.
- Mix Dressing: In a small bowl, stir together the fresh lemon juice and honey until well mixed. Pour this mixture over the chopped fruit and toss again to coat all the fruit pieces evenly. Cover the bowl and refrigerate the salsa while you prepare the cinnamon sugar chips.
- Prepare Cinnamon Sugar Chips: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon. Spray both sides of each tortilla with coconut oil cooking spray or brush with melted butter, then sprinkle cinnamon sugar evenly on both sides. Stack the tortillas and cut them into 8 triangular chips each.
- Bake the Chips: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, flipping the chips halfway through the baking time to ensure even crispiness. Once baked, allow the chips to cool where they will crisp further.
- Serve: Remove the fruit salsa from the refrigerator and stir in the chopped fresh basil to infuse flavor. Toss lightly to mix the juices and serve immediately alongside the warm cinnamon sugar chips or pita chips if preferred.
Notes
- For a gluten-free option, use gluten-free tortillas or grain-free tortillas.
- Pita chips can be used as an alternative to the cinnamon sugar chips for a different texture.
- The cinnamon sugar chips can also be prepared in an air fryer at 350°F for about 6-8 minutes, shaking halfway through.
- To make dairy-free, use coconut oil or dairy-free butter for greasing the chips.
- Store leftover fruit salsa in the refrigerator up to 2 days for best freshness.
