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Tangy Fruit Salsa with Cinnamon Chips

 Tangy Fruit Salsa with Cinnamon Chips
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
9 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

  • 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.
  • In a large bowl, combine the salsa ingredients. Serve with cinnamon
  • chips. Yield: 2-1/4 cups salsa (32 chips).
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.