This recipe is always a crowd pleaser. It works perfectly as an appetizer or dessert! All of the fresh fruit in the salsa makes for the perfect combination with the homemade cinnamon chips. The great part is you can use whatever fruit is in season at the time and the salsa will still turn out great!
INGREDIENTS – Serves 10
For fruit salsa:
- 2 kiwis, peeled and diced
- 2 apples, peeled, cored and diced (I used green apples)
- 6 oz. raspberries
- 16 oz. strawberries, diced
- 1 nectarine, diced
- 1 peach, peeled and diced
- 2 Tbsp. sugar (or to taste)
- 1 Tbsp. brown sugar (or to taste)
For cinnamon chips:
- 10 (10 in) flour tortillas
- melted butter
- 1 cup sugar
- 2 Tbsp. cinnamon
To make the chips:
Preheat the oven to 350 degrees
Brush one side of each tortilla with melted butter. Stir together cinnamon and sugar and sprinkle over melted butter. Cut tortilla into wedges and place on baking sheet in a single layer.
Bake for 8-10 minutes. Repeat with remaining tortillas. Allow the chips to cool.
To make the salsa:
Mix together all the fruit and sugars in large bowl. Cover and chill until ready to serve.
Serve fruit salsa with cinnamon chips.
Do not mix fruit and sugars together too far ahead as the fruit will give off too much juice. To prepare ahead of time, cut up fruit and put in individual bags. Mix the cut apples with a little bit of lemon juice to keep them from browning. Keep the cut fruit in the refrigerator until ready to use.