This sweet and tangy fruit salsa with homemade crispy cinnamon tortilla chips dippers is the ultimate summer appetizer! — Destined to become your #1 requested appetizer this summer. No one needs to know that it’s secretly healthy!
Nothing says summer better than a good fruit salsa. And no, I’m not talking about those fruit salsas that combine fruit with spicy stuff like jalapenos and onions.
Blechh. I’m not really a fan of those kinds of salsas. I’ll keep the jalapenos in my enchiladas, thank you.
THIS fruit salsa is completely composed of fruits. No weird or fancy ingredients. Simply fresh fruit works so well in this sweet salsa. And of course we can’t forget about this salsa’s little sidekicks: Delightfully crunchy, homemade cinnamon tortilla chips.
The whole ‘dang thing just screams SUMMER!
I’m kind of crazy about apps in case you didn’t notice. I can totally make a meal outta them. (please tell me I’m not the only one!)
I’m also currently craving summer food and starting my summer cooking a wee bit early this year. Hope ya’ll don’t mind. 😀
This fruit salsa is pleasantly sweet and tangy and filled with all your favorite summer fruits. Pineapple, kiwi, strawberries, orange, just a little bit of lemon juice for a tangy flavor, and a dash of xylitol (or granulated sugar) for a hint of sweetness.
It’s pure summer in a bowl. And let me tell you: It’s well-received at any summer potluck or get-together. Don’t expect any leftovers. 😉
The cinnamon tortilla chips couldn’t be easier: Simply cut 8 flour tortillas into eighths. Lay them in a single layer on baking sheets. Brush ’em with melted butter. Sprinkle with cinnamon sugar. Bake until golden and crispy. Done and done. ♥
They’re so crunchy, cinnamon-y, and pair perfectly with the sweet ‘n’ tangy fruit salsa.
I will admit that this fruit salsa is even amazing by the spoonful. And yes, of course I tested it! Somebody’s gotta do those kinds of things, dontcha know. 😀
The first time I made this fruit salsa was last summer at a family picnic. My family raved about how amazing it was, and my grandpa even told me that he could make a meal out of it. Needless to say, I’m now required to bring this fruit salsa and cinnamon chips to every family gathering.
I made this salsa this past weekend for Mother’s Day and it was actually the first time I’d made it since last August.
I had forgotten how amazing it is. 😀
Pile the fruit salsa on top ‘o those gorgeous golden chips. I, myself like a little chips with a LOT of salsa. Duhh! It’s the only way to go. This stuff is just too good. 😉
After you taste this fruit salsa, I guarantee you won’t be able to keep those chips out of it.
Oooh yeah. That’s what I’m talking ’bout! *insert Gru voice*
(Am I the only one who’s obsessed with Despicable Me? I like really really REALLY want my own personal Minion.)
Really, I just want anyone who’s willing to do all my dishes.
In fact, anyone who’s in the business of washing dishes can come work for me. I pay in cookies. ‘Heck, I’ll even throw in some of this fruit salsa for free.
Anywho: Bring this fruit salsa to any BBQ or potluck this summer and watch it disappear. Be prepared to hand out the recipe, because people tend to go NUTS over this awesome stuff.
Or just make it when you’re home alone and hog it all to yourself. You’re gonna want to, believe me.
This fruit salsa is scientifically proven THE tastiest way to get your fruit. It totally satisfies my fruit cravings that I get All. The. Time. 😀
Yay for summer and for all the summer recipes yet to come!
And yeah, it’s officially summer here: It was 80° here yesterday. Whaaa??
- FRUIT SALSA:
- 2 cups finely diced fresh strawberries
- 3 kiwi, peeled and finely diced
- 1 large navel orange, peeled and finely diced
- 1 can (20 oz) crushed pineapple, drained
- 1 tablespoon lemon juice
- 2 teaspoons xylitol (or granulated sugar)
- CINNAMON CHIPS:
- 8 (8-in) flour tortillas, cut into eighths
- 1/4 cup butter, melted
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- Prepare the fruit salsa: In a medium serving bowl, combine all salsa ingredients. Cover and chill in refrigerator until ready to use.
- Prepare the cinnamon chips: Place tortilla wedges in a single layer on 2 baking sheets. Brush wedges with melted butter. Combine coconut sugar and cinnamon. Sprinkle cinnamon-sugar over wedges. Bake tortilla chips at 400F 9 to 10 minutes, or until chips are golden brown.
- Cool cinnamon chips 10 minutes before serving with chilled fruit salsa.
Recipe adapted from Taste Of Home
You must try my other summery recipes next! ♥