Fruit Salsa with Cinnamon Chips
Sweet, juicy, and colorful, this fresh fruit salsa with cinnamon chips is the ultimate summer party snack! Made with strawberries, cantaloupe, raspberries, and blueberries, it’s tossed in strawberry preserves and lime juice for a sweet and tangy kick. Serve with these easy homemade cinnamon chips for an easy, crowd-pleasing appetizer at your next BBQ, potluck, pool party, or holiday celebration.
Ingredients
- 2 1/2 cups fresh strawberries diced (approximately 1 pound)
- 2 1/2 cups cantaloupe diced (approximately 1/2 cantaloupe)
- 1 1/2 cups raspberries
- 1 cup fresh blueberries
- 1 tablespoon lime juice
- 3 tablespoons strawberry preserves or jam (or raspberry or blueberry)
Cinnamon Chips
- 8 flour tortillas 6 inch
- 3 tablespoons butter melted
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
Instructions
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Place all ingredients in large bowl and gently stir.
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Chill in refrigerator at least 30 minutes before serving but no longer than 4 to 6 hours for best results.
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Eat immediately with cinnamon chips, flatbread or tortilla chips. Can also serve with pancakes, waffles, yogurt, angel food cake or pound cake.
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Refrigerate leftovers.
How to Make Cinnamon Chips
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Preheat oven to 350°F (175°C).
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Cut each flour tortilla into 6 or 8 wedges. Place in single layer on parchment paper or silicone baking mat lined baking sheet.
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Brush with melted butter. Sprinkle with cinnamon and sugar. Flip over and repeat. (I used two baking trays.)
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Bake for 10-12 minutes or until golden brown. (For more even cooking, you can flip wedges over halfway through cooking.)
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Serve with fruit salsa and whipped cream, if desired.
Recipe Notes
Can swap out fruits for what you have available. Other options include pineapple, kiwi, mango, honeydew and watermelon.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.