Fruit Salsa

This Fruit Salsa is a refreshing and vibrant dip that’s perfect for summer entertaining or a snack attack. Plus serving this dip with crispy cinnamon chips is perfect for picnics and parties. The Fruit Salsa with cinnamon chips recipe is perfect for a summer party or get together and the patriotic colors make it a hit for your 4th of July party. However, it is a great summer staple to have any time. It is so quick and easy to make and serve.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 Servings

Calories: 295 kcal per serving

Ingredients

6 ounces - strawberries
1 pt - blueberries
½ pt - raspberries
2 - apples
½ cups - lemon juice
2 tablespoons - honey
¼ tsp - vanilla
6 - flour tortillas
½ cups - butter
½ cups - sugar
2 teaspoons - ground cinnamon

Instructions

Dice the strawberries into small pieces and place in a medium size bowl. Chop the blueberries and raspberries in halves or fourths, depending on their size, and add them to the bowl with the strawberries.
Peel and finely dice the apples and place them in the bowl with the chopped berries.
In a small bowl combine the lemon juice, honey, and vanilla, mix well and pour over the berries and apples.
Gently stir to coat the fruit with the lemon juice mixture and evenly distribute the berries and apples.
Serve immediately or cover with plastic wrap and refrigerate.
*note- for the best color serve immediately, the apples will take on a pink tint from the berries after sitting for several hours, this does not affect the flavor just the color. So for the best red white & blue contrast serve soon after making.
Preheat the oven to 400 and line a baking sheet with parchment paper.
Using a sharp knife or pizza cutter cut the tortillas into 8 equal triangles.
Melt the butter in a small bowl.
Lay tortillas out evenly on the baking sheet, brush with butter and sprinkle with cinnamon sugar. Flip them over and repeat on the other side.
Bake for 7-8 minutes or until crisp.
You can use the same parchment paper for additional batches.
Move to a wire rack to cool.
Store in an airtight container if not serving immediately.

Nutrition