Sweet Fruit Salsa with Cinnamon Chips

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Fruit Salsa

• Fresh Fruit – You can choose your fruit based on what’s in season, or flavors you love together, or colors.  Here’s some ideas for a colorful fruit salsa.  I love to make a rainbow version!
  • Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
  • Orange: Mango , Peaches, nectarines, or orange segments work well.
  • Yellow: Pineapple! Fresh is best, but in a pinch, open up a can. I guess nectarines, peaches, and mangoes are all yellow as well.
  • Green: I love the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.
  • Blue/Purple: Blueberries , blackberries, or halved grapes.  I prefer blueberries because the size works well and they will stay more in tact.  If you have extra large blackberries, you might want to cut them in half- but if you do, stir them in gently at the very end because the juices run all over.
• Sweetener of choice – A little sweetener helps enhance all the flavors and marry them together.
  • Honey: I love the flavor of honey with fruit.
  • Powdered Sugar: It dissolves fast and gives a light sweetness.
  • Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
  • Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
  • Swerve: This is my favorite calorie-free sweetener.  The powdered version looks and feels just like powdered sugar and is a great way to keep this dish healthy.
  • Sweetened condensed milk – Fruit drizzled with just a little sweetened condensed milk is a common dessert in Brazil! It’s delicious and you just need a little bit.
• Optional add-ins
  • Citrus Juice: Lemon, lime, orange.  Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of citrus really enhances the flavor of the overall dish.  My absolute favorite is a couple of cuties or mandarins cut in half and squeezed in there.
  • Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
  • Mint: A little chopped mint reminds me of cilantro in regular salsa and makes everything so fresh tasting. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit. My husband hates it when I put mint in- he thinks it ruins the salsa and tastes disgusting, so you may want to go sparingly on that one!
  • Coconut: shredded coconut is especially good when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
  • Toasted Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation.
  • Ginger:  A little fresh ginger adds a fun twist. A little will go a long way. P.S. ginger + coconut = yum.

Baked Cinnamon Chips

• Flour tortillas – Any size. You’re going to cut them up anyway!
• Butter – I always use real butter here.
• Cinnamon sugar

How to Make Sweet Fruit Salsa with Cinnamon Chips

Fruit Salsa

1. To make your salsa, you’ll just chop all of your fruit into similarly sized pieces and combine them in a bowl.
2. Add your sweetener and and any add-ins, then enjoy!

Baked Cinnamon Chips

1. To make cinnamon chips, you’ll just brush some butter onto your tortillas, sprinkle with cinnamon sugar, and cut into desired shapes.
2. Those get baked in the oven until crispy and then they’re ready to dip!