Fruit Salsa with Cinnamon Crisps is a delicious, refreshing dessert dip loaded with fresh fruit and served with homemade crispy cinnamon sugar tortillas. It’s a guaranteed crowd-pleaser at any party or gathering!
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Ingredients:
For the Cinnamon Crisps:
- 10 large flour tortillas (10-inch)
- Cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
For the Fruit Salsa:
- 2 Granny Smith apples
- 1 lemon (zested)
- 1 cup melon (finely diced, or kiwi)
- 1 pound strawberries (finely chopped)
- ½ pound raspberries
- 4 tablespoons raspberry preserves (or your favorite flavor)
Instructions:
For the Cinnamon Crisps:
- Preheat oven to 350°F.
- Mix cinnamon and sugar together and set aside.
- Spray both sides of the tortillas with cooking spray, then sprinkle each side with the cinnamon sugar mixture.
- Stack 3 tortillas and cut into 12 wedges with a pizza cutter.
- Arrange on a baking sheet and bake for 8-11 minutes, or until crispy and golden.
For the Fruit Salsa:
- Zest the lemon and set aside.
- Peel and chop the apples, then drizzle with 2 teaspoons lemon juice to prevent browning.
- Chop strawberries and melon (or kiwi) and add to the apples.
- Gently mix in the raspberries, which will break apart a bit.
- Let the salsa sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
Nutrition (Per serving):
- Calories: 241
- Carbohydrates: 51g
- Protein: 4g
- Fat: 3g
- Sodium: 265mg
- Potassium: 310mg
- Fiber: 5g
- Sugar: 25g
- Vitamin A: 50 IU
- Vitamin C: 54.7mg
- Calcium: 68mg
- Iron: 1.9mg
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