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Fiesta Fruit Cups

 Fiesta Fruit Cups
Two types of melon and other fresh fruit combine with peach preserves in this best-of-the-season fruit dish from Karen Ann Bland. The Gove, Kansas reader writes, “These colorful fruit bowls are great to serve for brunch or as a snack.”
6 ServingsPrep/Total Time: 25 min.


  • 6 flour tortillas (6 inches)
  • 3 tablespoons butter, melted
  • 3 tablespoons cinnamon-sugar
  • 2 cups halved fresh strawberries
  • 1 cup cubed cantaloupe
  • 1 cup cubed honeydew
  • 1 large navel orange, peeled and sectioned
  • 1/2 cup peach preserves
  • Whipped topping and additional strawberries, optional


  • Place tortillas on ungreased baking sheets. Brush with butter;
  • sprinkle with cinnamon-sugar. Cut each tortilla into six wedges.
  • Bake at 350° for 12-15 minutes or until lightly browned. Cool on
  • wire racks.
  • Meanwhile, in a large bowl, combine the strawberries, melons and
  • orange. Stir in preserves. Using a slotted spoon, spoon into dessert
  • cups.
  • Serve with tortilla chips. Garnish with whipped topping and
  • additional strawberries if desired. Yield: 6 servings.
Nutritional Facts: 2/3 cup fruit with 6 tortilla chips (calculated without optional ingredients) equals 280 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 288 mg sodium,

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Fiesta Fruit Cups (continued)

Nutritional Facts: 49 g carbohydrate, 2 g fiber, 4 g protein.