Sweet Fruit Salsa with Crispy Tortilla Chips

5 from 1 vote

Sweet Fruit Salsa with Crispy Tortilla Chips

This sweet fruit salsa is a great way to enjoy summer berries and stone fruit. Serve it with the homemade crispy cinnamon sugar tortilla chips for a fun, tasty take on chips and salsa. Your guests are going to love it! You can easily double or triple this recipe! The added sugar helps draw out the fruit juices and create that "salsa" like texture.

Prep Time15

Total Time15

Course: Appetizer, Dessert, Snack

Keyword: berries, cinnamon torilla chips, peaches, Salsa

Servings: servings

Calories: 262kcal

Author: Getty Stewart

Ingredients

Fruit Salsa

2 cups blueberries cut large ones in half
2 cups finely diced peaches 2-3 peaches
2 cups finely diced strawberries 1 pint (475 ml)
2 Tbsp strawberry freezer jam or other preserve
1-2 Tbsp sugar granulated or brown sugar
1 tsp cinnamon

Crispy Sweet Tortilla Chips

8 large tortillas whole wheat
1/4 cup butter melted
1/2 cup sugar granulated or brown
1 Tbsp cinnamon

Instructions

Fruit Salsa

Combine diced fruit in a bowl. Small dices make it easier to scoop the fruit and creates more of a salsa texture as more juices are released.
Mix in jam, sugar and cinnamon. Taste and adjust to your desired level and the sweetness of your jam.
Let sit for 30 minutes to blend flavours - if you can wait that long!
Store remaining salsa in fridge for 2-3 days.

Cinnamon Tortilla Chips

Preheat oven to 350°F (175°C).
Brush one side of whole tortillas with melted butter, ensuring even coverage.
In small bowl, combine sugar and cinnamon. Sprinkle generously over buttered tortillas. If you have extras, add to fruit salsa mix.
Cut seasoned tortillas into triangles or desired shapes using a pizza cutter or sharp knife. (See article for tips) I stack 2-4 tortillas, cut a 2 inch strip from center and make 16 roughly even sized triangles.
Arrange in a single layer on a large baking sheet with some draped over the rim to create scoops.
Bake for 8-10 minutes, or until golden brown and crisp. Let cool before serving.
Store extra chips for 2-3 days in an airtight container. To refresh crispiness return to oven at 350°F (175°C) for 3-5 minutes.

Notes

While sweet fresh, seasonal fruit is AMAZING, you can replace some of the fruit with frozen fruit which will create a more saucy salsa.

Instead of jam, add a little bit of fruit juice to the salsa - apple, orange, pineapple or mango juice would be lovely. (thanks to a reader, Gladys for this tip).

If you love herbs, try lemon verbana, lemon thyme, basil, lemon balm or a fruity mint variety with your fruit salsa.

I get 16 triangles from each 10" tortilla. See post for how I cut them.

Makes 6 cups of salsa and 128 chips which serves 8-10 people. You'll likely have extra chips. Nutrient value is based on 8 servings.

Nutrition