With graduation parties and barbecue’s in full swing, I thought it was the perfect time to share this Fruit Salsa with Cinnamon Sugar Chips. Is it an appetizer? A snack? Dessert? All of the above. We even ate it with a spoon for breakfast one morning. Of course, it’s always better with chips but that’s kind of my life motto about everything.
I made this a few weeks ago for Noah to take for snack at school. They encourage healthy options when you bring in snack for the class which I totally love. The kids gobbled it up and the recipe was requested by several teachers. I call that a success.
Although it does take a little time to prep and chop all the fruit and make the chips, the process is really simple and absolutely worth the time. I say put everyone in your family to work to cut down on prep time. As always, Noah climbed up on the counter with his kid knife and was my little sous chef. Plus, it makes a HUGE batch so it will feed a crowd at a party or your family for a few days.
The fruit is dressed in a mixture of honey and lime that adds a nice touch of sweet and tartness.
- 1 lb. strawberries
- 6 oz. raspberries
- 6 oz. blackberries
- 3 kiwi
- 2 peaches
- 1 pineapple
- 1 (15 oz.) can mandarin oranges, drained
- 1 lb. grapes
- 3 Tbsp. honey
- 1 lime, juiced
- 40-50 flour tortillas
- Coconut oil spray
- Cinnamon sugar
- Finely dice all the fruit. Place in a bowl and gently mix. In a small bowl, whisk together the honey and lime juice. Keep separate until ready to serve. Once ready, gently stir in the “dressing.”
- For the cinnamon sugar chips: preheat oven to 400 degrees F. Heat a large skillet over medium heat and cook the tortillas for about 20-30 seconds per side, being careful not to burn. Slice each tortilla into 8 triangles (I use a pizza cutter to make quick work of it). Place triangles on a baking sheet lined with parchment paper. Spray the tortillas with coconut oil spray then sprinkle with desired amount of cinnamon sugar. Bake for 5-8 minutes, until lightly browned and crispy.