This delightful fruit salad salsa is just the perfect balance of sweet and refreshing fresh fruit. A completely fun appetizer or an after dinner dessert, you cannot go wrong with these favorite fruits chopped up and served to a pleased crowd on crunchy homemade cinnamon chips.
Fruit Salad Salsa Ingredient List
In this fruit salsa recipe, I used a variety of Delicious fruits and you can alter those in your own way to use fruits you love, but be aware that some fruits are more acidic or brown (like bananas) and can take away the pretty colors. If you really love the extra green, another kiwi won’t hurt at all and makes this recipe even prettier!
Scroll down for full Fruit Salsa Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen! To get started, grab the following:
- golden delicious apple
- granny smith apple
- strawberry jam
- lemon juice
- flour tortillas
- nonstick cooking spray
- cinnamon sugar
- Pizza Cutter
- Apple Corer
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How to make Fruit Salad Salsa
Dicing Down to Bite Sized for Salsa
- One thing I learned making fruit salsas, is that the smaller the dice down, the more flavors you can get on a chip. Large chunks of fruit are really very good to eat and great for fish like this Mango Salsa Recipe, but keep in mind they can roll off easily from your chips. If you want a really fine fruit salsa, just cut down much smaller and even consider cutting the blueberries in half if they are large.
- In a mixing bowl, add already prepped apples, kiwi, strawberries and blueberries and mix well.
- Add sugar, strawberry jam and lemon juice and mix well to evenly coat fruit.
- Let set in the refrigerator for at least 15 minutes.
- Stir well to coat fruit salsa before serving.
Serve fruit salsa with cinnamon chips or cinnamon sugar pretzels.
Homemade Cinnamon Chips
Unlike the crunchy homemade corn tortillas, these flour homemade cinnamon sugar chips are less oily. They are not really chips you eat by themselves but are less sweet, making them a perfect balance for this really sweet fruit salsa.
- Preheat oven to 350 and line a baking sheet with parchment paper (optional).
- Spray parchment paper with nonstick cooking spray.
- Use a pizza cutter or sharp knife to cut tortillas into wedges – either in 4’s or 6’s depending on how big you want your cinnamon chips to be.
- Lay out tortillas on the parchment paper and spray again with non stick cooking spray.
- Sprinkle chips generously with cinnamon sugar. If you do not have a combo spice for this, just simply sprinkle with cinnamon and sugar – you can be generous. Once done, spray one more time on top of the tortilla.
- Bake cinnamon chips for 8-10 minutes or until crispy.
- Repeat until all tortillas are cut and baked.
- Let set to cool completely- about 10 minutes.
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