Summer Fruit Salsa With Cinnamon Chips

Loaded with tons of summery fresh fruit and served with crispy homemade cinnamon chips, this fruit salsa is always a popular appetizer!

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Loaded with tons of summery fresh fruit and served with crispy homemade cinnamon chips, this fruit salsa with cinnamon chips is always a popular appetizer!

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 298kcal

Ingredients

Fruit Salsa

2 medium ripe peaches, pitted and diced into 1/4-in cubes
2 cups fresh strawberries, hulled and diced into 1/4-in cubes
2 small kiwis, peeled and diced into 1/4-in cubes
1 cup fresh pineapple, cut into 1/4-in cubes
1 tablespoon honey or agave nectar
1 tablespoon lime juice
1 teaspoon grated lime zest

Cinnamon Chips

6 medium flour tortillas, cut into eighths
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Instructions

Fruit Salsa

Combine all fruit salsa ingredients in a medium bowl. Refrigerate until ready to serve.

Cinnamon Chips

Preheat oven to 375F. Line two large sheet pans with parchment paper and arrange tortilla wedges in a single layer.
In a small bowl, combine sugar and cinnamon. Brush tortilla wedges with melted butter and sprinkle cinnamon sugar over top.
Bake cinnamon chips at 375F 10-12 minutes until a light golden brown. Allow to cool completely on sheet pan then serve with chilled fruit salsa. Enjoy!

Notes

Storing Instructions

Store fruit salsa in refrigerator up to 3 days. Store cinnamon chips in an airtight container at room temperature up to 1 week.

Nutrition