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
Scale
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.
