There’s something irresistibly delightful about the combination of sweet, fresh fruit and warm, crunchy cinnamon-dusted chips that makes this Fruit Salsa with Cinnamon Tortilla Chips Recipe an absolute must-try. Imagine a vibrant mix of juicy raspberries, strawberries, cantaloupe, and crisp apples all kissed with refreshing lemon and a touch of raspberry jam, paired perfectly with homemade tortilla chips that bring just the right amount of spice and sweetness. Whether you’re hosting a casual get-together or craving a fun snack that feels like a party in your mouth, this recipe is sure to become one of your favorite go-to treats.
Ingredients You’ll Need
It’s amazing how just a handful of fresh, everyday ingredients can come together to create something so flavorful and visually stunning. Each component plays a unique role, bringing a balance of sweetness, tanginess, crunch, and warmth that makes your taste buds dance.
- 8 ounces fresh raspberries: Gives a juicy, tart burst that brightens up the salsa beautifully.
- 1 pound fresh strawberries: Adds sweetness and a lovely red color; dice them small for the best texture.
- 1/4 of a small cantaloupe melon: Brings a mellow sweetness and juicy texture that pairs perfectly with the berries.
- 2 Granny Smith apples: Provides a crisp, tart crunch that contrasts nicely with the softer fruits.
- 1 lemon: The zest and juice add zesty freshness and help bind the flavors together.
- 1/4 cup seedless raspberry jam: Reinforces the fruity sweetness and adds a smooth, luscious texture.
- 8 10-inch flour tortillas: The base for the chips; flour tortillas work best for that perfect crunchy bite.
- Non-stick cooking spray: Ensures the chips bake evenly and don’t stick to the pan.
- 1/3 cup granulated sugar: Sweetens the tortilla chips for that signature cinnamon-sugar magic.
- 2 teaspoons ground cinnamon: Adds warmth and spice, making the chips irresistibly aromatic.
How to Make Fruit Salsa with Cinnamon Tortilla Chips Recipe
Step 1: Preheat Your Oven
Start things off by preheating your oven to 350 degrees Fahrenheit. This temperature is just right to crisp up your tortilla chips evenly without burning them, and it gives you time to prep the delicious fruit salsa.
Step 2: Prepare the Fresh Fruit
Grab a large mixing bowl and toss in the halved raspberries, diced strawberries, cantaloupe, and Granny Smith apples. These fruits bring together a fantastic medley of flavors and textures, so try to dice everything into similar small pieces for a consistent bite.
Step 3: Add Lemon Zest and Juice
Next, zest your lemon and sprinkle the fragrant zest over the mixed fruit—this will add a bright citrus aroma. Then, squeeze the lemon juice into a small bowl, checking for and removing any seeds, before pouring it over the fruit. Give it a good mix to coat every juicy piece evenly.
Step 4: Stir in Raspberry Jam
Now, add the seedless raspberry jam to your vibrant fruit mixture and gently stir until it’s all combined. The jam acts like a sweet glaze binding the fruit together, giving the salsa a luscious, slightly thickened consistency that’s so satisfying.
Step 5: Prepare the Tortilla Chips
Give both sides of your flour tortillas a good spray with non-stick cooking spray. Then in a small bowl, whisk together the granulated sugar and cinnamon for that perfectly balanced sweetness and spice. Sprinkle this mixture generously over both sides of each tortilla.
Step 6: Cut and Bake
Cut each tortilla into 8 wedges—almost like pizza slices—and arrange them in a single layer on baking sheets. You might need to do this in batches to avoid overcrowding. Pop them into the preheated oven and bake for 8 to 12 minutes or until the edges just begin to brown and crisp up.
Step 7: Cool and Serve
Once baked, carefully remove the tortilla chips with a spatula and transfer them to a serving dish to cool slightly. These warm, cinnamon-sugar chips are best served fresh and crunchy alongside your fruity salsa.
Step 8: Enjoy Your Creation
Serve a generous scoop of the fruit salsa alongside a heap of cinnamon tortilla chips. The dipping experience is pure joy—sweet, tart, soft fruit meeting warm, crisp chips with cinnamon bliss.
How to Serve Fruit Salsa with Cinnamon Tortilla Chips Recipe
Garnishes
Adding fresh mint leaves on top of your fruit salsa lifts the dish with a refreshing herbal note and a pop of color. You might also scatter some toasted coconut flakes for an extra crunch and tropical flair. A little drizzle of honey or a sprinkle of powdered sugar over the chips can add an elegant final touch.
Side Dishes
This recipe shines as a light dessert or snack but pairs wonderfully with brunch favorites like fluffy pancakes or creamy yogurt parfaits. You can also offer it alongside a spicy cheese board where the salsa and chips provide a sweet counterpoint that everyone will love.
Creative Ways to Present
To impress guests, serve your fruit salsa in individual clear cups or mini mason jars layered with the cinnamon chips on the side. For a fun party platter, arrange the salsa in a large bowl surrounded by a circle of cinnamon chips for easy dipping. You could even try stacking the chips with salsa in between for festive mini nachos.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the fruit salsa in an airtight container in the refrigerator for up to two days. Keep the cinnamon tortilla chips separate in a sealed bag or container to preserve their crispness, as they will go soggy if stored together with the salsa.
Freezing
The fruit salsa is best enjoyed fresh and doesn’t freeze well because the texture of the fruits changes once thawed. The chips also lose their crunch after freezing, so for the best experience, prepare fresh batches when possible.
Reheating
If your chips lose their crunch, you can quickly crisp them up by putting them in a 300-degree oven for a few minutes. The fruit salsa doesn’t require reheating—just give it a quick stir and serve chilled or at room temperature.
FAQs
Can I use other fruits for this recipe?
Absolutely! While the combination in the Fruit Salsa with Cinnamon Tortilla Chips Recipe is perfect, feel free to experiment with fresh peaches, blueberries, or mangoes to customize the flavor to your liking.
What type of tortillas works best for the chips?
Flour tortillas are ideal because they crisp up nicely and hold the cinnamon-sugar coating well. Corn tortillas tend to be thicker and less pliable, which might affect the texture.
Can I make the cinnamon sugar mixture ahead of time?
Yes, you can mix the sugar and cinnamon in advance and store it in an airtight container. This mix keeps well and will save you a bit of prep time when you’re ready to bake the chips.
Is this recipe suitable for kids?
Definitely! Kids usually love the sweet and colorful fruit salsa paired with the fun and tasty cinnamon chips. It’s a great way to encourage fruit eating in a playful way.
How can I make this recipe vegan?
This recipe is naturally vegan if you use a raspberry jam that doesn’t contain gelatin. Most store-bought jams are vegan, but it’s always good to check the label.
Final Thoughts
If you haven’t yet tried the Fruit Salsa with Cinnamon Tortilla Chips Recipe, you’re missing out on a fun, fresh, and flavorful treat that’s perfect any time of year. Easy to make, vibrant in color, and bursting with taste, this dish is sure to become a beloved staple in your kitchen. So grab your fruits and tortillas and dive into this delightful flavor adventure—you won’t regret it!
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Fruit Salsa with Cinnamon Tortilla Chips Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fruit Salsa with Cinnamon Tortilla Chips recipe is a delightful and refreshing treat perfect for parties, snacks, or a light dessert. The sweet and tangy fruit salsa combines raspberries, strawberries, cantaloupe, and Granny Smith apples, enhanced with fresh lemon zest and juice as well as raspberry jam for added sweetness. Served alongside crispy cinnamon-sugar tortilla chips baked to golden perfection, this flavor-packed dish offers a delicious balance of textures and tastes that’s sure to please any crowd.
Ingredients
Fruit Salsa
- 8 ounces fresh raspberries, halved
- 1 pound fresh strawberries, stems removed and diced into small pieces
- 1/4 small cantaloupe melon, seeds and skin removed, diced into small pieces
- 2 Granny Smith apples, peeled, cored, and diced into small pieces
- Zest of 1 lemon
- Juice of 1 lemon (seeds removed)
- 1/4 cup seedless raspberry jam
Cinnamon Tortilla Chips
- 8 10-inch flour tortillas
- Non-stick cooking spray
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cinnamon tortilla chips.
- Prepare the Fruit Salsa Base: In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced Granny Smith apples, ensuring all fruit pieces are cut into small, even pieces for consistent flavor and texture.
- Add Lemon Zest and Juice: Zest one lemon and add the zest to the fruit mixture. Then, squeeze the juice from the lemon halves into a small bowl, removing any seeds. Pour the fresh lemon juice over the mixed fruit and stir gently to combine and brighten the flavors.
- Incorporate Raspberry Jam: Add the seedless raspberry jam to the fruit bowl and mix thoroughly until the jam is evenly distributed throughout the salsa. Set the fruit salsa aside to allow the flavors to meld while you prepare the tortilla chips.
- Prepare the Tortilla Chips: Lightly spray both sides of each flour tortilla with non-stick cooking spray. In a small bowl, whisk together the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over both sides of each tortilla.
- Cut and Arrange Tortillas: Cut each tortilla into 8 wedges (like slicing a pizza). Place the tortilla wedges in a single layer on baking sheet pans, spacing them so they don’t overlap. You may need to bake in batches depending on the size of your pans and oven.
- Bake the Cinnamon Tortilla Chips: Bake the tortilla wedges in the preheated oven at 350°F (175°C) for 8-12 minutes, checking frequently. Bake until the edges begin to brown lightly and the chips become crisp.
- Cool and Serve: Use a spatula to transfer the baked tortilla chips to a serving dish or wire rack to cool slightly. Serve the warm or room-temperature chips alongside the prepared fruit salsa for dipping and enjoying immediately.
Notes
- Make sure to slice the fruit into small, uniform pieces for the best texture in the salsa.
- Monitor the chips during baking closely to prevent burning as oven temperatures and baking times can vary.
- For an extra twist, you can substitute flour tortillas with whole wheat or gluten-free tortillas.
- Store any leftover fruit salsa in an airtight container in the refrigerator for up to 2 days.
- Tortilla chips are best enjoyed fresh but can be kept in an airtight container for a day before becoming less crispy.
