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Tangy Fruit Salsa with Cinnamon Chips Recipe

Tangy Fruit Salsa with Cinnamon Chips Recipe

Paired with sweet cinnamon chips, this fruit salsa is quickly gobbled up by friends and family. It makes a nice addition to a brunch buffet. Plus it's a great snack. —Margaret McNeil, Germantown, Tennessee
TOTAL TIME: Prep/Total Time: 20 min. YIELD:9 servings


  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 4 flour tortillas (6 inches)
  • SALSA:
  • 1 can (15 ounces) sliced peaches, drained and chopped
  • 2 kiwifruit, peeled and chopped
  • 1 cup sliced unsweetened strawberries
  • 2 teaspoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon grated lime peel


  • 1. Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.
  • 2. In a large bowl, combine the salsa ingredients. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.