Tangy Fruit Salsa with Cinnamon Chips Recipe

5 3 2
Tangy Fruit Salsa with Cinnamon Chips Recipe
Tangy Fruit Salsa with Cinnamon Chips Recipe photo by Taste of Home
Publisher Photo

Tangy Fruit Salsa with Cinnamon Chips Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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 15x10x1-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).
Originally published as Tangy Fruit Salsa with Cinnamon Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p165

  • 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 15x10x1-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).
Originally published as Tangy Fruit Salsa with Cinnamon Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p165

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Fruit Salsa with Cinnamon Chips

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KDNorton User ID: 6272259 204621
Reviewed Oct. 14, 2011

"One of my favorites! It is quick and easy to make. Most ingredients we have on time at any given time. I use it every time I entertain. It's looks nice, too. =)"

MY REVIEW
dumo2043 User ID: 2839757 82744
Reviewed Sep. 5, 2010

"I loved this easy recipe. in fact everone loved it for our early labor day family get together."

MY REVIEW
JFenrick User ID: 1441711 82742
Reviewed Apr. 9, 2009

"The mixture of fruit is so delicious I ate it with a spoon. Make extra chips with this, but keep an eye on them when baking!! Mine only took 5 min."

Loading Image