Fresh Fruit Salsa with Cinnamon Chips Recipe

Fresh Fruit Salsa with Cinnamon Chips Recipe
Fresh Fruit Salsa with Cinnamon Chips Recipe photo by Taste of Home
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Fresh Fruit Salsa with Cinnamon Chips Recipe

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Lime and basil really brighten the flavors in this colorful salsa. It's best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • SALSA:
  • 1 medium pear, peeled and finely chopped
  • 1 medium apple, peeled and finely chopped
  • 1 medium kiwifruit, peeled and finely chopped
  • 1 small peach, peeled and finely chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped fresh strawberries
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 3/4 teaspoon grated lime peel
  • 3 small fresh basil leaves, thinly sliced
  • 3 fresh mint leaves, thinly sliced
  • CINNAMON CHIPS:
  • 8 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions

In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until serving.
Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas; toss to coat.
Arrange in a single layer on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Serve with salsa. Yield: 4-1/2 cups salsa (64 chips).
Originally published as Fresh Fruit Salsa with Cinnamon Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p195

Nutritional Facts

1/4 cup salsa with 4 chips: 124 calories, 2g fat (0 saturated fat), 0 cholesterol, 118mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.

  • SALSA:
  • 1 medium pear, peeled and finely chopped
  • 1 medium apple, peeled and finely chopped
  • 1 medium kiwifruit, peeled and finely chopped
  • 1 small peach, peeled and finely chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped fresh strawberries
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 3/4 teaspoon grated lime peel
  • 3 small fresh basil leaves, thinly sliced
  • 3 fresh mint leaves, thinly sliced
  • CINNAMON CHIPS:
  • 8 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  1. In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until serving.
  2. Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas; toss to coat.
  3. Arrange in a single layer on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Serve with salsa. Yield: 4-1/2 cups salsa (64 chips).
Originally published as Fresh Fruit Salsa with Cinnamon Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p195

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