This perfectly sweet Fruit Salsa with homemade Cinnamon Chips will be loved by all and is a fantastic treat that can be served as an appetizer or dessert.
Now, this fruit “salsa” is nothing like your typical salsa, meaning it is not spicy. It is pretty much how I make my fruit salad. I just call it fruit salsa because I cut the fruit up super small so that you can scoop it up with a cinnamon chip, just like you would your typical chips and salsa. You can use any fruits you want, but I always recommend picking fruits that you know would go well together. For example, chopped up grapefruit would be pretty awful in this mix. As you can see, I used all sorts of delicious fruits – boysenberry, banana, peach, blueberries, mango, raspberries, kiwi, and blackberries. I like to toss in tiny pieces of fresh mint because it tastes incredible but also adds to the “salsa” look. The secret ingredient that ties it all together is a spoonful of lemon curd. Once you mix this stuff into any fruit salad, you’ll never go back.
Next I made my cinnamon sugar tortilla chips. I kinda winged it here but they turned out really well. I just slathered butter on both sides of flour tortillas, cut them into triangle shapes, sprinkled cinnamon and sugar on top, then broiled on low until they were golden brown. Delicious!
The result is a fresh and beautiful treat that can be served as an appetizer or dessert. In fact, I set this out on the table during dinner last night and told the kids they couldn’t have any until they ate their dinner. I prefer to use visual aids as motivation because they work!
Looks good, doesn’t it? I bet you’re wishing you could reach into your screen right now.
Fruit Salsa with Cinnamon Chips
fruit salsa (all fruit peeled and chopped small):
- half mango
- berries raspberries, blueberries, blackberries, etc.
- 2 kiwis
- fresh mint leaves
- 1 tablespoon lemon curd
- 2 large flour tortillas
- 1 tablespoon butter
- 4 tablespoons sugar
- 1 teaspoon cinnamon
To make salsa, toss fruit and mint leaves in lemon curd until evenly mixed.
To make the cinnamon chips, set oven broiler to low. Coat both sides of tortillas with butter. Slice into strips and then alternate angles of cuts to create triangles. Toss buttered triangles in cinnamon and sugar. Spread evenly on baking sheet and broil on low until barely golden brown, then turn slices and brown on the other side until golden brown for a total of 5-10 minutes cook time.
Garnish salsa with additional mint.