Oh my goodness, get ready for a flavor explosion! I’ve got this absolutely fantastic recipe for Delightful Fruit Salsa And Cinnamon Chips Recipe that’s become a total go-to for me. It’s just the perfect mix of sweet, tangy, and a little bit of spice, all scooped up with these warm, crunchy cinnamon chips. I remember the first time I made this for a summer barbecue – everyone was raving so much, asking for the recipe before the night was even over! Seriously, it’s so easy to whip up, and it transforms simple ingredients into a show-stopping appetizer that truly wows. It’s that perfect balance of fresh, vibrant fruit and warm, comforting spice that just makes everything feel a little bit more special.
Why You’ll Love This Delightful Fruit Salsa And Cinnamon Chips Recipe
Trust me, this recipe is a winner for so many reasons!
- Super Easy to Make: Seriously, you can throw this together in minutes. Perfect for when you need a quick appetizer.
- Bursting with Fresh Flavors: All that juicy fruit and a hint of jalapeño? It’s a taste of sunshine!
- Crowd-Pleaser Guaranteed: Everyone, and I mean *everyone*, devours this. The sweet and crunchy chips are just irresistible.
- So Versatile: Great for parties, picnics, or just a fun snack with family. You can totally mix up the fruits too!
Gather Your Ingredients for Delightful Fruit Salsa And Cinnamon Chips
Okay, let’s get our goodies together! You’ll see we keep it pretty fresh and simple here. For that amazing fruit salsa, you’ll want:
- 1 (10 ounce) can of diced pineapple, make sure to drain it really well!
- 1 cup of fresh strawberries, all chopped up nice.
- A nice big cup of chopped fresh mango – so sweet!
- 1/2 cup of kiwi, also chopped.
- About 1/4 cup of red onion, finely chopped – just for a little bite!
- 1 jalapeño pepper, seeds removed and minced super fine. (We’re going for flavor, not just heat here!)
- 2 tablespoons of fresh cilantro, chopped up.
- The juice from 1 tablespoon of lime juice, for that zing.
- And just 1 little teaspoon of honey to balance everything out.
Now for those irresistible cinnamon chips:
- 8 regular ol’ 6-inch flour tortillas.
- 2 tablespoons of butter, all melted.
- 2 tablespoons of granulated sugar.
- And the star of the show for the chips: 1 teaspoon of ground cinnamon!
How to Prepare Your Delightful Fruit Salsa And Cinnamon Chips
Alright, let’s get this party started and actually make this deliciousness! It’s a two-part magic show, really. First, we whip up that vibrant salsa, and then we get those crunchy cinnamon chips ready to go. It’s seriously a breeze, and the best part is you can totally taste the freshness in every bite!
Making the Fresh Fruit Salsa
This is the easiest part, honestly! Just grab a medium-sized bowl and toss in all your beautiful, chopped fruits: the drained pineapple, strawberries, mango, and kiwi. Then, add in that little bit of finely chopped red onion – it sounds weird, but trust me, it adds such a nice pop! Throw in the minced jalapeño (go easy if tiny seeds scare you, or leave a few in if you like a kick!), the fresh cilantro, that squeeze of lime juice, and the honey.
Now, just give it all a good stir. You want to make sure everything is nicely combined. I like to let it sit for about 10-15 minutes before serving so all those lovely flavors can really get to know each other. You can even taste it here and add a tiny bit more honey or lime juice if you feel it needs it!
Creating the Perfect Cinnamon Chips
Time for the sweet crunch! First things first, get your oven preheating to 375 degrees Fahrenheit (that’s 190 Celsius). While that’s heating up, let’s prepare our tortillas. You’ll take each flour tortilla and cut it into 8 wedges. Think of making mini pizza slices, but way better!
In a little bowl, whisk together your melted butter with the granulated sugar and that magical cinnamon. Now, spread your tortilla wedges out in a single layer on a baking sheet. This is important so they bake evenly! Then, generously brush each little wedge with that yummy cinnamon-sugar mixture. Bake them for about 8 to 10 minutes. Keep an eye on them! You want them to be golden brown and nice and crispy. My trick? If the edges look golden, they’re usually ready to go. Let them cool completely on the baking sheet so they get extra crunchy.
Tips for a Truly Delightful Fruit Salsa And Cinnamon Chips Experience
Okay, so you’ve got the basic recipe down, but let’s talk about making this truly sing! I’ve played around with this a bunch, and here are a few things I’ve learned. For starters, don’t be afraid to get creative with the fruit! While mango, pineapple, strawberries, and kiwi are amazing, I’ve also had fantastic results with blueberries, raspberries, or even some juicy peaches when they’re in season. Just make sure whatever you use is nice and ripe for the best flavor. A little tip from me: if your mango is *really* ripe and almost falling apart, it can make this amazing fruit salsa a bit too soft. I sometimes use one that’s just a touch firmer to keep things from getting too mushy. Also, that jalapeño is your friend for a little kick, but if you’re serving this to folks who are super sensitive to spice, maybe use half or even a quarter of it, and definitely remove *all* the seeds and inner membranes.
Want to get ahead? You can totally make the fruit salsa a few hours before you need it. Just keep it covered in the fridge. The flavors get even better as they meld! The cinnamon chips are best made closer to serving time so they stay nice and crisp, but if you have a few left over (ha!), store them in an airtight container at room temperature. They’re still pretty good the next day!
Serving and Storing Your Delightful Fruit Salsa
Serving this delightful fruit salsa with those perfectly crisp cinnamon chips is pure joy! I like to put the salsa in a pretty bowl and arrange the chips around it or in a separate basket. It looks gorgeous and makes it easy for everyone to grab a scoop. If, by some miracle, you have leftovers of the fruit salsa, just pop it into an airtight container and keep it in the fridge. It’s usually good for about 2-3 days, though it’s best when it’s super fresh! The cinnamon chips? Keep those in a tightly sealed bag or container at room temperature, and they should stay crisp for a day or so. Enjoy every last bite!
Frequently Asked Questions About This Fruit Salsa Recipe
Got questions? I’ve got answers! People always ask me a few things about this recipe, so let’s clear them up!
Can I make the fruit salsa ahead of time?
Oh yes, absolutely! I often make the salsa a few hours before guests arrive. It actually tastes even better when the flavors have had a chance to really mingle. Just keep it covered in the fridge. The longest I’ve kept it is about 2 days, and it’s still great, though the fruits might soften up a little after that. Just give it a good stir before serving!
What other fruits work well in this salsa?
This is where you can really have fun! Besides the classic combo here, I’ve tried it with blueberries, raspberries (just chop them a bit!), sliced peaches in the summer, or even some diced apple for a bit of crunch. Just make sure whatever you use is ripe and delicious. Sometimes switching up the fruit changes the sweetness, so you might want to adjust the honey a smidge.
How do I make the cinnamon chips spicier?
If you’re a heat seeker, like me sometimes, you can totally amp up the spice! For the salsa, leave some of the jalapeño seeds in – they hold most of the heat. For the chips, after brushing them with the cinnamon-sugar mixture, you could lightly dust them with a tiny pinch of cayenne pepper before baking. Just a whisper will do it!
Can I use different kinds of tortillas?
You sure can! While flour tortillas are my favorite for these cinnamon chips because they get nice and crisp, corn tortillas can work too, though they might have a slightly different texture. If you use corn tortillas, you might not need quite as much of the cinnamon-sugar mixture as they have a stronger flavor on their own. Just keep an eye on them while they bake so they don’t burn, as they can brown a bit faster.
Nutritional Information (Estimated)
Just so you know, this is an estimate, and the exact numbers can wiggle around a bit depending on the specific ingredients you use and how big your servings are! But generally, for one serving (about 1/8th of the recipe), you’re looking at around 250 calories. You’ll also get about 8g of fat, which includes 2g saturated fat, and a good amount of carbs at around 40g, with about 3g of fiber. Plus, about 4g of protein and around 25g of sugar. Pretty balanced for such a yummy treat, right?
Print
Delightful Fruit Salsa And Cinnamon Chips Recipe
- Total Time: 30 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious recipe for fruit salsa served with cinnamon sugar tortilla chips.
Ingredients
- 1 (10 ounce) can diced pineapple, drained
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh mango
- 1/2 cup chopped fresh kiwi
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
- 8 (6 inch) flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, combine the drained pineapple, strawberries, mango, kiwi, red onion, jalapeño, cilantro, lime juice, and honey. Stir to combine.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut each tortilla into 8 wedges.
- In a small bowl, mix together the melted butter, sugar, and cinnamon.
- Arrange tortilla wedges in a single layer on a baking sheet. Brush with cinnamon-sugar mixture.
- Bake for 8-10 minutes, or until golden brown and crisp. Let cool.
- Serve fruit salsa with cinnamon chips.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- You can substitute other fruits like blueberries, raspberries, or peaches.
- Ensure all fruit is ripe for the best flavor.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: fruit salsa, cinnamon chips, appetizer, easy recipe, fresh fruit, party food