Description
A refreshing and vibrant fruit salsa featuring diced peaches, mango, kiwis, and strawberries, enhanced with a splash of lemon juice, honey, and fresh basil. Served alongside crispy cinnamon sugar tortilla chips baked to perfection, this dish makes for a delightful and healthy snack or appetizer.
Ingredients
Scale
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (juice of half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter
Instructions
- Chop the fruit: Peel and dice the peaches, mango, kiwis, and strawberries into small uniform pieces. Combine all the diced fruit in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together the fresh lemon juice and honey until well combined. Pour this mixture over the chopped fruit and gently toss to coat evenly. Refrigerate the salsa to chill and allow flavors to meld.
- Prepare the cinnamon sugar: In a small bowl, combine the granulated sugar and cinnamon thoroughly, creating the cinnamon sugar mixture for the chips.
- Prep the tortillas: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly spray the tortillas with coconut oil cooking spray or brush melted butter on both sides. Sprinkle the tortillas generously with the cinnamon sugar mixture. Stack the tortillas and cut them into triangle-shaped chips.
- Bake the chips: Spread the cinnamon sugar tortilla triangles in a single layer on the prepared baking sheets. Bake in the oven for 10-12 minutes, flipping the chips halfway through to ensure even baking and crispiness. Watch closely to prevent burning.
- Finish and serve: Once the fruit salsa is chilled, stir in the fresh chopped basil to add a fragrant and herbaceous note. Serve the fruit salsa in bowls alongside the warm, crispy cinnamon chips for dipping and enjoying immediately.
Notes
- For best texture, use ripe but firm fruit to prevent the salsa from becoming mushy.
- Swap honey for maple syrup to make this recipe vegan-friendly.
- Flour, gluten-free, or grain-free tortillas can be used depending on dietary preferences.
- Store leftover fruit salsa refrigerated and consume within 2 days for freshness.
- Cinnamon chips can be stored in an airtight container at room temperature for up to 2 days to maintain crispness.
