Fruit Salsa with Cinnamon Chips (Print Version)
# Ingredients:
→ Cinnamon Chips
01 -
¼ cup sugar
02 -
¾ teaspoon ground cinnamon
03 -
6 flour tortillas (6-inch)
04 -
3 tablespoons melted butter
→ Fruit Salsa
05 -
2½ tablespoons honey
06 -
2½ tablespoons fresh lemon juice
07 -
2½ tablespoons strawberry or raspberry seedless preserves
08 -
16 ounces diced strawberries
09 -
2 mangos or 2 peeled peaches, diced
10 -
3 diced kiwis
11 -
½ pint fresh blueberries
# Instructions:
01 -
Preheat the oven to 400ºF. In a small bowl, combine cinnamon and sugar. Place the flour tortillas on a cookie sheet, brush with melted butter, and sprinkle with the cinnamon-sugar mixture. Cut each tortilla into 6 pieces using a pizza cutter or knife. Bake for 10 to 12 minutes. Let cool. Store in an airtight container if making in advance.
02 -
In a small bowl, combine honey, lemon juice, and preserves. In a large serving bowl, combine the diced strawberries, mangos or peaches, kiwis, and blueberries. Pour the honey mixture over the fruit and gently stir. Chill for 2 to 3 hours before serving.
03 -
Serve the chilled fruit salsa with the homemade cinnamon chips. Stir the salsa before serving.
# Notes:
01 -
If you don’t have strawberry or raspberry preserves, you can use 2½ tablespoons of brown sugar or double the amount of honey.
02 -
For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Avoid cutting the tortillas directly on a baking mat to prevent damage.
03 -
Oven temperatures may vary, so check the cinnamon chips at the lower end of the recommended baking time.
04 -
The salsa tastes best after chilling for 2 to 3 hours to allow the flavors to meld.
05 -
Cinnamon chips won’t be crisp immediately after baking. Let them cool on the baking sheet to achieve proper crispness.