Fruit Salsa with Cinnamon Chips
Fresh fruit salsa with baked cinnamon chips, perfect as an appetizer or even healthy dessert. We love the freshness of the combined flavors of the fruit and paired with the crunchy baked cinnamon chips, this snack will keep you coming back for more.
Ingredients
For Fruit Salsa:
- 2 golden delicious apples cored and diced, see note
- 1 large, ripe mango peeled and diced
- 1 pound fresh strawberries diced
- ¾ cup finely diced fresh pineapple
- 3 tablespoons strawberry jam see note
- honey or agave to taste, optional
For Cinnamon Chips:
- ½ cup butter melted
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- 12-13 10-inch white or wheat flour tortillas
Instructions
For Fruit Salsa:
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In a medium bowl, combine the diced apples, mango, strawberries, pineapple, and strawberry jam. Taste and add more honey or agave, if needed. Cover and chill in the refrigerator for at least 15 minutes and up to 8 hours to combine the flavors (see note).
For Cinnamon Chips:
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Preheat oven to 350 degrees F. Spray two large baking sheets with cooking spray and set aside.
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Combine cinnamon and sugar in a small bowl. Using a pastry brush, spread the butter generously over top-side of the tortilla and sprinkle with cinnamon/sugar mixture.
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Using a pizza cutter or bench scraper, cut the tortillas into 8 pie-shaped wedges. Arrange tortilla wedges in a single layer on baking sheet with topping side up. Repeat with remaining tortillas.
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Bake tortilla wedges in 350 degrees F oven for 12-18 minutes or until bottom of tortillas are golden brown. Allow to cool completely, about 15 minutes. Cinnamon chips will crisp up as they cool.
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Serve cinnamon chips with fruit salsa as an appetizer or dessert. Refrigerate any leftover fruit salsa and store baked cinnamon chips in an airtight container for up to 3 days.
Recipe Notes
1. I usually keep the peels on the apples, but you can peel them if you'd like.
2. I normally use this low-sugar strawberry freezer jam in this recipe. I normally find that I don't need to add any extra honey or agave to the salsa as long as the fruit is at the peak of ripeness.
3. This fruit salsa can be made up to about 8 hours in advance. Leftovers can be refrigerated and will stay good for a day or two but keep in mind that as it sits, the juices will drain out of the fruit, so it's best the first day.
4. You can also sweeten the cinnamon chips using a honey instead of sugar. To do this change step 2 of the recipe for the cinnamon chips to read: add to a small bowl ½ cup melted butter, 1 teaspoon cinnamon, and ¼ cup honey and stir until smooth and well combined. Then use this mixture to spread over each tortilla (instead of spreading with butter and sprinkling with cinnamon-sugar).