A delicious fruit salsa consisting of fresh kiwi, strawberries, apple, and plump berries, served with baked cinnamon tortilla chips. The perfect potluck addition to any barbecue or gathering.
This berrylicious fruit salsa isn’t spicy at all, it utilizes a touch of brown sugar, white sugar and a small amount of any flavor jam! We’ve tried it with strawberry jam, raspberry jam, blackberry jam, and FROG jam.
Regardless of which flavor you choose, the jam really brightens the flavor of the berry combination and pares well with the natural tartness of the kiwi fruit.
Berrylicious Fruit Salsa with Cinnamon Tortilla Chips
You’ll Need:
2 kiwis, peeled and diced
1 granny smith apple – peeled, cored and diced
1 Pear – peeled, cored and diced
1 cup fresh raspberries
1 cup fresh blueberries
1 lb fresh strawberries, diced
1 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
Tortilla Cinnamon Chips
10 (10-inch) flour tortillas
melted butter or butter flavored cooking spray
Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon
- In a large bowl combine the diced apples, pears, strawberries, kiwis, blueberries and raspberries.
- Mix in a small bowl the brown sugar, white sugar, and jam (we used homemade strawberry jam), then pour over the fruit and gently fold it in.
- Place the fruit salad in the refrigerator and prepare the cinnamon tortilla chips.
- Preheat oven to 350 degrees.
- Using a pastry brush, lightly coat one side of each tortilla with melted butter.
- Sprinkle tortillas liberally with cinnamon sugar mix.
- Using a pizza cutter, slice the seasoned tortillas into wedges and carefully arrange them in a single layer (not touching!) on a large baking sheet.
- If you opted to use butter flavored cooking spray instead of melted butter, spritz them again with cooking spray just prior to putting them in the oven.
- Bake for 7-9 minutes, or until crispy. Opt for the earlier time as these have a tendency to cook quickly!
Fruit Salsa Recipe Hints, Tips-n-Tricks
♥ If you are bringing the dish to a party or gathering, or it is too hot to bake your own cinnamon chips, cinnamon graham crackers can be used.
♥ The dish should be consumed within a few days as it tends to get pretty soupy if it sets in the fridge for a few days.
♥ To prevent the apple from browning prematurely, you can sprinkle 1/2 tsp of Fruit Fresh over the fruit and allowing it to set for a couple of minutes before adding the sugars/preserves. Also, we opted to use a Granny Smith apple because it offers a slight tartness and doesn’t brown quickly.
♥ The brown sugar really intensifies the flavors of the fruit. If the berries and fruits are ripe enough, the sugars can be omitted altogether. (Do not omit the jam).
♥ This recipe is a good way to make use of stale tortillas.
♥ Whole wheat tortillas may be substituted for plain flour tortillas, but you will have to bake them for an additional 10 to 13 minutes in order to obtain crispy cinnamon chips.
This fruit salsa with baked cinnamon tortilla chips has been a long time favorite for us to bring to 4th of July parties due to the bright, festive colors and flavors. It’s well received and usually disappears first!
Tried this recipe? Mention @Budget101com or tag #Budget101
Berrylicious Fruit Salsa with Cinnamon Tortilla Chips Print Recipe
Fruit Salsa with Cinnamon Tortilla Chips
Ingredients
- 2 whole kiwis peeled and diced
- 1 whole granny smith apple – peeled peeled, cored, and diced
- 1 whole Pear peeled, cored, and diced
- 1 cup raspberries
- 1 cup blueberries
- 1 pound strawberries diced
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves any flavor
- 10 10-inch flour tortillas
- 4 tablespoons butter, melted
- 1 cup white sugar
- 2 Tablespoons cinnamon
Equipment
Instructions
- In a large bowl combine the diced apples, pears, strawberries, kiwis, blueberries and raspberries.2 whole kiwis1 whole granny smith apple – peeled1 whole Pear1 cup raspberries1 cup blueberries1 pound strawberries
- Mix in a small bowl the brown sugar, white sugar, and jam (we used homemade strawberry jam), then pour over the fruit and gently fold it in.1 tablespoon white sugar1 tablespoon brown sugar3 tablespoons fruit preserves
- Place the fruit salad in the refrigerator and prepare the cinnamon tortilla chips.
- Preheat oven to 350 degrees.
- Using a pastry brush, lightly coat one side of each tortilla with melted butter.10 10-inch flour tortillas4 tablespoons butter, melted
- Sprinkle tortillas liberally with cinnamon sugar mix.1 cup white sugar2 Tablespoons cinnamon
- Using a pizza cutter, slice the seasoned tortillas into wedges and carefully arrange them in a single layer (not touching!) on a large baking sheet.homemade cinnamon tortilla chips raw
- If you opted to use butter flavored cooking spray instead of melted butter, spritz them again with cooking spray just prior to putting them in the oven.
- Bake for 7-9 minutes, or until crispy. Opt for the earlier time as these have a tendency to cook quickly!
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Tried this recipe?
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Made the Berrylicious Fruit Salsa with my two little ones this weekend, and they had a blast chopping the strawberries and mixing everything up. We didn’t have kiwi, so we swapped in diced mango, and it was still amazing! Honestly, I think this recipe is a fantastic way to get kids excited about eating fresh fruit. Has anyone tried adding a bit of jalapeño for a spicy twist? I’m tempted!
I tried the Berrylicious Fruit Salsa with Cinnamon Chips recipe from the link you shared, and it was a delightful and refreshing treat! The combination of fresh berries, citrus, and honey in the salsa is not only colorful but bursting with flavor. The cinnamon chips added a lovely crunch and a hint of sweetness to balance the tartness of the salsa.
I appreciated how easy and quick it was to put together. This recipe is perfect for a healthy snack, a party appetizer, or a light dessert. The step-by-step instructions were clear and straightforward, making it accessible for even novice cooks.
I highly recommend trying this recipe if you’re looking for a tasty and wholesome way to enjoy seasonal fruits. It’s a real crowd-pleaser, and it will be a staple in my recipe collection for sure!
I tried out the Berrylicious Fruit Salsa with Cinnamon Chips recipe from the provided URL, and it was a total hit with my family! Here are a couple of tips that might help others trying this recipe:
1. **Choose Ripe and Fresh Berries:** To get the best flavor and texture, make sure to use ripe, fresh berries. You can mix and match different types of berries for variety. Just be sure they’re in their prime to ensure a burst of natural sweetness.
2. **Don’t Overbake the Cinnamon Chips:** The cinnamon chips are a wonderful complement to the fruity salsa, but be cautious not to overbake them. Keep an eye on them in the oven, as they can go from perfectly crisp to slightly burnt in no time. Start checking around 7-8 minutes, and remove them as soon as they turn golden brown.
Overall, this recipe is a fantastic, healthier alternative to traditional chips and dip. It’s perfect for summer gatherings, potlucks, or just a refreshing snack. The balance of sweet and tangy in the fruit salsa, paired with the warmth of the cinnamon chips, is a crowd-pleaser. I’ll definitely be making this again!
I served this at a baby shower with star-shaped cinnamon chips and everyone thought it was so fancy. 😂 Zero leftovers. Next time I’m doubling the recipe and making margaritas to go with it
Served this at a bridal shower and it was the first thing gone! Light, refreshing, and those cinnamon chips are dangerously snackable. Bonus: it looks like you spent hours, but it takes minutes!
Oh wow, I just tried this Berrylicious Fruit Salsa recipe for a brunch get-together, and it was such a hit! I added a splash of fresh lime juice and a tiny bit of honey to brighten up the flavors even more, and my guests devoured it with the cinnamon chips. Seriously, it’s the perfect mix of sweet, tangy, and crunchy — I’m bookmarking this for summer BBQs and potlucks!