Fruit Salsa with Cinnamon Chips
This Fruit Salsa is made with fresh strawberries, mango & kiwi in a honey lime dressing. Served alongside homemade cinnamon chips, this salsa makes the perfect summer appetizer or snack!
Equipment
- Sheet Pan
- Mixing Bowls
Ingredients
- 16 oz. strawberries
- 1 mango
- 3 kiwis
- zest of a lime about 1 tbsp.
- juice of half a lime about 1 tbsp.
- 2 tbsp. honey
- 8 6 inch flour tortillas
- 2 tbsp. butter melted
- 3 tbsp. white sugar
- ½ tsp. cinnamon
Instructions
Cinnamon Chips
- Preheat the oven to 375 degrees.
- Cut each tortilla into 6 triangles and place in a large bowl. Add in melted butter and toss to coat.
- In a small bowl, combine white sugar & cinnamon. Add to tortillas and toss to coat well.
- Arrange tortilla triangles on a baking sheet in a single layer. Bake 12-15 minutes, flipping halfway through until tortillas are golden brown.
Fruit Salsa
- Cut all fruit into a small dice and place in a mixing bowl. Mix in lime zest.
- In a separate bowl, whisk together lime juice & honey. Pour over fruit and toss to coat well.
- Allow to sit 20-30 minutes before serving. Store Fruit Salsa in the refrigerator for 2-3 days.
Notes
- Other fresh fruit may be used. Peaches, blueberries or raspberries would be great additions!
- While the fruit salsa will keep for a few days, the longer it sits, the more juice will be given off and the colors of the fruit will start to run together. It will still taste fine, but may be less visually appealing.
- Store bought cinnamon pita chips can be used in place of the homemade chips.
