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Summer Fruit Salsa with Cinnamon Crisps recipe

Summer Fruit Salsa with Cinnamon Crisps recipe

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  • Recipes
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  • Dessert
  • Fruit desserts
  • Apple desserts

A refreshingly different and summery sweet dessert salsa with homemade crunchy cinnamon-sugar tortilla crisps. Use whatever fruit you have handy - it's the sugary cinnamon crisps that make this dish special.

4282 people made this

IngredientsServes: 10

  • 2 kiwis, peeled and diced
  • 2 apples - peeled, cored and diced
  • 225g raspberries
  • 450g strawberries
  • 1 tablespoon caster sugar
  • 1 tablespoon brown sugar
  • 4 tablespoons jam, any fruit flavour
  • 10 flour tortillas
  • For the cinnamon tortilla chips
  • melted butter or butter-flavoured cooking spray
  • 2 tablespoons caster sugar
  • 1 teaspoon cinnamon

MethodPrep:15min ›Cook:15min ›Extra time:30min chilling › Ready in:1hr

  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, sugar and jam. Cover and chill for at least 15 minutes.
  2. Preheat oven to 180 degrees C/ Gas Mark 4.
  3. Brush one side of each flour tortilla with melted butter. Cut into wedges and arrange in a single layer on a large baking tray. Mix the cinnamon with the sugar and sprinkle as much as you like over the wedges.
  4. Bake for 8 to 10 minutes or until crispy (but not burnt). Repeat with remaining tortillas. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

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Reviews & ratingsAverage global rating:(4456)

Reviews in English (3275)


I loved this, but made some changes after reading ALL of the reviews and making it several times. To cut back on the sweetness and on the juice, I used NO added sugar in the fruit. I used orange marmalade for the preserves and froz peaches in place of raspberries and there was plenty of juice and it was quite sweet. (Sugar draws juice out, so it will have more liquid with the added sugar!)Also, I used Fuji apples which have less tendency to turn brown, and added the apples last so that they could be stirred into the other fruit to coat the apples. I had NO browning that way.To save time with the chips, I first sprayed 4 tortillas at a time with butter spray, front and back, and then cut them with the pizza cutter. Then I put the sugar mix ...1 c sugar to 1 t cinnamon,,,into a bowl and dredged the chips 2 at a time. One batch of the sugar mix did 2+ batches of the chips. I simply 'baggied' the remainder and used it another time. I did NOT spray them after sugaring. They don't need it if you spray both sides first.They did best at about 9-10 minutes baking.Overall, everyone loved this and neither the fruit nor chips were to sweet.-11 Mar 2003


Here's a tip to save time chopping:Buy an egg slicer (available on the kitchen aisle of most grocery stores for about $4). It works great on strawberries!!!Just put Them in and slice them and then turn the other way and slice again. It dices them perfectly. I also use it for other soft fruits (kiwi, peaches etc. Just peel & cut into chunks first & use it the same way as with strawberries.-29 Jun 2002

by 4Js1H

I have made this recipe numerous times & everyone ALWAYS LOVES IT! It can take some time to make. I recommend chopping fruit with a food chopper (pampered chef has an excellent one). When I am really crammed with time I buy my cinamom sugar chips from Trader Joe's or if I'm lucky I sometimes find them at a grocery store. When I make the chips myself, after thoroughly cleaning my sink out I put a dinner plate in the sink & stack all the tortillas on it & spray both sides of the tortilla (4 at a time) with I can't believe its not butter or some other butter flavor spray. I then place the cinamon/sugar mix in the container the cinamon usually comes in (since it has the top with holes to sprinkle with) & sprinkle both sides of the tortilla BEFORE CUTTING it. This helps tremendously with the mess! Out of the sink on a seperate plate I cut 4 tortillas at a time with a pizza cutter. I didn't follow the cooking time the recipe reccomends (my oven is old) I would tap a couple of chips & once they felt a little crispy & were golden brown they are done! (the chips turn crispier as they cool) I usually use apricot preserves, & granny smith apples or fuji apples. As previous reviewers recomend, I cut the apples last to prevent browning. I sprinkle cinnamon & sugar to my taste for the salsa mix (I cut out brown skip a step) I thought with the chips the recipe just didn't need as much sugar. This recipe is very versatile so play around with it! I hope this helps!-21 Mar 2006

Fruit Salsa With Cinnamon Sugar Tortilla Chips

So I’ve been slowly updating a few of my favorite recipes on this site and next up is this fruit salsa with cinnamon tortilla chips. This was one of the first recipes that I posted on Divas Can Cook. I made this recently for a family get-together and as always, there was none left over.

People simply adore this beautiful fruit salsa including me! It’s hands down one of my favorite spring/summer appetizers and snacks. When fresh fruit is plentiful, you can pretty much bet money that this fruit salsa is in my fridge. It’s heaven to come in after a long, hot summer day and cool off with a bowl of this stuff. It’s so doggone simple, refreshing and good!

Not to mention versatile! Besides using the fruit salsa with the cinnamon chips I also add it on top of my pancakes and on top of shortcake bars. And doesn’t it just scream bridal shower brunch?

You really can use whatever fruits you like but my hands-down FAVORITE pairing is pineapples, strawberries, peaches, kiwi and red grapes!! These fruits hold up well in the fridge and the juices blended together is amazing!!

Here are a few fruits that I’m not too fond of in fruit salsa:

Blueberries/Blackberries: They look beautiful but tend to “bleed” when punctured and end up tinting the whole salsa purple. If you’re serving to a lot of people who will be stirring the bowl and serving themselves I’d leave out the blueberries and blackberries.

Bananas: They get slimy and dark really fast.

Apples: They absorb the color of the darker fruits (strawberries) quickly making them look less appealing (in my opinion).

It can be pretty tedious to cut up all the fruit and prep & bake all of the cinnamon sugar tortillas but I promise it is worth it!! If you have a double oven and extra baking sheets NOW is the time to use them!

The cinnamon tortilla chips are HEAVEN! So crisp yet chewy! Be sure not to over bake. When they have that slight chewiness it’s everything I tell ya!!

Easy Cinnamon Crisps

These Homemade Cinnamon Crisps are light, crispy, and low carb. They are an easy snack recipe.

The other night, I was craving something sweet. I didn’t really want anything heavy or overly sugary. Just a little something to satisfy my sweet tooth.

I didn’t really have anything on hand that fit the bill but I did have leftover tortillas from a recent batch of enchiladas. A while back I made these amazing Garlic Crisps from leftover tortillas so I decided to try a sweet version.

The result was these slightly sweet and crunchy Cinnamon Crisps.

These were extremely easy to make. I simply cut my leftover tortillas into eight wedges. After laying them out on a baking sheet, I brushed them with a light coating of olive oil and sprinkled a cinnamon and sugar mixture on top. They baked for a few minutes and the result was these sweet, crispy chips.

I was amazed at how easy they were to make. And even more amazed at how delicious they were!

They would go perfectly with some yogurt and fruit or my apple cranberry fruit salad. The would also be great as an afternoon snack or served alongside this pineapple salsa. Or, just as a snack when you’re craving something crunchy and sweet.

How to make Fruit Salsa

When you were a kid did you ever read those “Choose Your Own Adventure” books? Like, “If you choose to enter the big scary building that says Do Not Enter then turn to page 47. If you choose to listen to your mother and go home for dinner turn to page 62…” and then you get alternate endings? Well this is a “Choose Your Own Recipe” post! There is really no right or wrong here- this “recipe” is more of a collection of ideas for customization. Have fun with it!

1. Choose Your 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 , P eaches , 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.

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.

3. Choose Your Extras
Pick and choose from these flavor enhancers.

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 mandarines 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.

4. Eat it!
I like to chill it before serving, but you can definitely eat immediately if you’d like. Serve with Baked Cinnamon Chips for dipping. Also fantastic over ice cream! Ooh, how about cinnamon chips AND ice cream. Now that’s a party.

How to make fruit salsa

I like to use all the berries because the combination of fruit tastes really great together, but you could honestly add in pretty much any fruit and it would still be delicious!

  1. Prep fruit: Wash and dry fruit. Then cut into bite sized pieces.
  2. Mix together: Place your fruit into a bowl, add the preserves and mix together!

It doesn’t get any more simple than that! And to make the cinnamon chips, coat the tortillas with the cinnamon and sugar mixture, cut into pieces and bake for 8-10 minutes. So so simple and full of flavor.

How to make Fruit Salsa with Cinnamon Chips

To take it to the next level and make it party and dessert worthy, I served it along with some crunchy cinnamon chips. I was first introduced to these chips by my best friend. She brought it over as an appetizer once when John and I were throwing a party. I thought it was such a great healthier appetizer idea! I owe this recipe to her.

To make, all you need is some cinnamon, sugar, nonstick cooking spray and soft-taco size flour tortillas.

For the cooking spray, I actually use a refillable oil sprayer that I use with my own olive oil. It’s super affordable and saves me money in the long run because I don’t have to keep buying those cans in the store. The one I have is The Misto, but I’ve also heard great things about the Evo.

Whether served as a fun party appetizer or a healthy dessert, this fruit salsa will not disappoint!

Very Berry Fruit Salsa

My kids love fresh berries. Who can resist their sweet flavor? Last week I realized I had raspberries, blueberries and strawberries all on hand and simply had to make something with all three of them. Since it was very hot, I opted for something fresh for Wes and I for Mini Chef Mondays. We made this delicious Very Berry Fruit Salsa and enjoyed them with warm cinnamon and sugar flatbread triangles. Yum!

After complaining several times about having to eat strawberries so quickly before they go bad, my mom came to my rescue. She surprised me with three Rubbermaid FreshWorks containers to keep my produce fresh longer. I honestly had never heard of these before but use them all the time now. Simply place your unwashed fresh produce inside and store them in the fridge. My strawberries are lasting several more days now!

I let Wes pick out which strawberries he wanted to use and wash them in a colander.

We also set to work together cutting up our strawberries together. Wesley handled cutting off the stems with his butter knife and I chopped them up.

We had a bunch of delicious seedless limes so we zested and juiced one for more flavor. Lemon or orange would work just as well.

I went with a delicious wild blueberry jam made locally but any of your favorite preserves would work for this recipe.

Fruit Salsa with Cinnamon Tortilla Crisps

This is a recipe that I’ve had in my collection since I was first married. It’s written down on a faded index card, and I know exactly where to find it alongside my mother’s chocolate chip cookies. It was one of the recipes my mom gave me for an easy entertaining idea. You can make it ahead, and cut down on your party day stress. This is a perfect Summer recipe. You can add in whatever berries that you find at your local market or in your backyard. Right now we have a bumper crop of one raspberry, but that’s one more than last year, so the trend is favorable! We’re also working on a currant bush, but I’m I little worried about that one! At some point I might discover my green thumb, but until then I rely on my weekly farmers’ markets (randomly, there are no fewer than three weekly markets in the Summer here. Not bad for small town Alaska.).

The cinnamon crisps are simple but pretty addictive. This is pretty much the perfect treat for sitting on the back porch and watching the kids run through the sprinklers. I actually served this at the baby shower I threw for my friend Tiera. I served the salsa in individual ice cream cups from the Bakers Party Shop, which made it pretty and practical, and if you’re not color coordinating you spoons with your ice cream cups, you don’t know what you’re missing!

Fruit Salsa with Cinnamon Chips

Fruit salsa made from apples, oranges, kiwis and strawberries and tortilla chips baked with cinnamon sugar for dipping. Colorful party appetizer or healthy dessert! Vegan.

Where are my fruit lovers?

This recipe is a hit for parties or summer gatherings. Plus it takes minimal effort to throw together. Those cinnamon chips? I'll tell you how to make them, but the fruit salsa can totally be eaten without them or with store-bought tortilla chips. No judgment.

Fruit salsa is another one of my grandma's go-to appetizers. She calls it apple salsa but there are also kiwis, an orange and strawberries in there. It's probably a go-to recipe for her because we all love it so much!

Minimal sugar is added (and you can even play around with less if you want, or dare I say coconut sugar?) so it also is pretty darn healthy even though it's sweet.

Even though I seem to put apple in everything, it's by far not my favorite fruit. Kiwi and strawberry are pretty high up on that list. Blueberries might be the ultimate fav.

Actually, now I'm regretting not adding blueberries to the bowl. It would have added another color of the rainbow, too.

To make the cinnamon chips, you literally just cut a package of flour tortillas into little squares and sprinkle with a little cinnamon sugar mixture. It's even pretty good with just cinnamon, so here's a place you can save yourself on the sugar if you wanted.

Use those tortilla chips as dippers or pile up the fruit salsa on top.

Without the chips I guess it would just be a fruit salad, huh? Fruit salsa sounds so much fancier.

Summer Fruit Salsa with Cinnamon Pita Chips

I love fresh, summery desserts. I recently decided to see if I couldn’t come up with my spin on fruit salsa. While most people make homemade cinnamon crisps, I like to keep things as easy as possible. So, I created this recipe and served mine with Stacy’s Cinnamon Pita Chips.

I’ve been making this fruit salsa recipe for years. Whenever we are invited to summer gatherings, my friends even ask that I bring it with me as it’s become a favorite for them as well.

This recipe is unbelievably simple. It starts with your favorite fresh fruits. I like to use kiwi, strawberries, peaches, and blackberries to make my recipe. But, you can easily swap or add any other fruits you love. I have added apples, raspberries, nectarines and pears to mine before and it tastes just as amazing.

Since you have to do a lot of chopping (and I do mean a LOT), I don’t recommend doing it by hand. One of my favorite go-to kitchen appliances for making my salsa is my food chopper. It is truly one of our most used appliances. If you don’t yet have one, I recommend you buy one ASAP.

Start by peeling and washing all of the fruit you want to use. Cut the stems off of the strawberries and then get busy cutting and chopping. You’ll want to make sure all of the fruit you want to use is finely chopped (unless you want larger chunks of fruit in your salsa).

Once chopped, add the jam to the fruit and blend well. Allow sitting for at least one hour in the refrigerator. Then, serve with cinnamon pita chips for the perfect snack or dessert!

This is a healthy snack, that is packed full of flavor. Fruit salsa will quickly become one of your favorite summer treats!

Watch the video: chocolate covered mango ice cream! (May 2022).