Description
A refreshing and vibrant fresh fruit salsa made with peaches, mango, kiwis, and strawberries, lightly sweetened with honey and lemon juice, complemented by aromatic fresh basil. Served alongside crispy homemade cinnamon sugar tortilla chips baked to perfection for a delightful sweet and tangy snack or appetizer.
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 ground cinnamon
- 10 tortillas (flour, gluten-free, or grain-free; alternatively use 1 pita for chips)
- Coconut oil cooking spray or melted butter (for spraying)
Instructions
- Chop the fruit: Peel and chop all the fruit into small pieces. Place them in a large bowl and toss gently to combine evenly.
- Mix lemon and honey: In a small bowl, stir together fresh lemon juice and honey until well combined. Pour this mixture over the chopped fruit and mix thoroughly. Cover the bowl and refrigerate the fruit salsa to let the flavors meld while preparing the chips.
- Prepare the cinnamon sugar: In a small bowl, mix granulated sugar and cinnamon until evenly combined.
- Prepare the tortillas: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Spray both sides of each tortilla lightly with coconut oil cooking spray or brush with melted butter. Sprinkle cinnamon sugar generously on both sides of the tortillas.
- Cut the tortillas: Stack the coated tortillas and cut them into 8 triangular wedges each, creating chip-sized pieces.
- Bake the chips: Arrange the cinnamon sugar coated 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 crisping. Remove from oven and allow to cool to crisp up further.
- Finish the salsa: Stir chopped fresh basil into the chilled fruit salsa and toss gently to distribute evenly.
- Serve: Serve the fresh fruit salsa alongside the crispy cinnamon sugar chips or pita chips for dipping and enjoying immediately.
Notes
- Note 1: For a gluten-free or grain-free option, use corresponding tortillas or substitute with pita chips.
- Note 2: Alternative cooking methods for chips include air frying at 350°F for 6-8 minutes, flipping halfway, or pan-toasting on medium heat until crispy.
- Store any leftover fruit salsa refrigerated and consume within 2 days for optimal freshness.
- The cinnamon sugar chips can be stored in an airtight container for up to 3 days but are best enjoyed fresh for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
