Description
Fruit Salsa with Cinnamon Crisps is a vibrant dessert dip that combines a medley of fresh, finely diced fruit with a touch of citrus and sweet preserves, perfect for scooping up with oven-baked cinnamon sugar tortilla crisps. This irresistible, crowd-pleasing treat comes together in under 30 minutes and is ideal for parties, gatherings, or as a refreshing sweet snack.
Ingredients
Cinnamon Crisps
- 10 large flour tortillas (10-inch)
- Cooking spray, as needed
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Fruit Salsa
- 2 Granny Smith apples
- 1 lemon (zest and 2 teaspoons juice)
- 1 cup melon, finely diced (or substitute kiwi)
- 1 pound strawberries, finely chopped
- 1/2 pound raspberries
- 4 tablespoons preserves (raspberry recommended)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the crisps. This ensures an even, crisp bake on your tortilla wedges.
- Make Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Stir well and set aside, as this will add the signature sweet crunch to your crisps.
- Prepare the Tortilla Wedges: Working with 3 tortillas at a time, spray both sides lightly with cooking spray. Sprinkle both sides with the prepared cinnamon sugar, ensuring even coating. Stack the tortillas and cut into 12 wedges using a pizza cutter or sharp knife.
- Bake the Crisps: Place the tortilla wedges in a single layer on a baking sheet. Bake for 8-11 minutes, or until they are crisp and lightly golden. Remove from oven and let cool slightly. Repeat with remaining tortillas as necessary.
- Prepare the Fruit: While the crisps bake, zest the lemon and set the zest aside. Peel and finely chop the apples, then immediately toss them with 2 teaspoons of lemon juice to prevent browning and add a pop of flavor.
- Combine the Fruit Salsa: Finely dice the melon (or kiwi) and strawberries. In a large mixing bowl, gently combine the apples, lemon zest, melon, strawberries, raspberries, and preserves. The raspberries will break apart slightly, creating a juicy salsa texture.
- Rest and Serve: Let the fruit salsa sit at room temperature for at least 15 minutes before serving. This allows the flavors to blend together. Serve the salsa with the cinnamon crisps for dipping.
Notes
- Fruit salsa can be customized with your favorite fruits—try adding blueberries, peaches, or blackberries for a twist.
- Best served fresh but can be refrigerated for up to 1 day; stir before serving.
- If making ahead, keep salsa and crisps separate until ready to serve to avoid sogginess.
- Substitute the preserves with your favorite jam or jelly to vary the flavor profile.
- Cinnamon crisps can be made with corn tortillas for a gluten-free variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/8th of recipe)
- Calories: 241
- Sugar: 25g
- Sodium: 265mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
