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Fruit Salsa

Fruit Salsa

Fruit Salsa is a bright, juicy mix of strawberries, blackberries, stone fruit, and kiwi, paired with warm cinnamon sugar tortilla chips. This easy to make, crowd pleasing snack delivers sweet and tart flavors with crunchy contrast, ideal for summer gatherings and easy weeknight entertaining. Try it for a refreshing appetizer or light dessert, you will love how quickly it comes together.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 15 servings
Calories 120 kcal

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Pizza Cutter

Ingredients
  

  • 1 cup granulated sugar Sweeten the fruit mixture and help macerate it by drawing out juices; dissolves easily and balances tartness for a harmonious salsa. Also helps caramelize tortilla chips slightly if sprinkled before baking, adding crispness and shine.
  • 4 tablespoons ground cinnamon Add warm spice and depth by infusing a sweet, aromatic cinnamon flavor into chips or fruit; use sparingly to avoid overpowering. Works well mixed with sugar to coat and crisp tortillas for serving contrast.
  • 16 flour tortillas Provide the base for crisp, baked or fried chips that scoop the salsa; tortillas become crunchy when brushed with butter and baked or fried. Offer neutral flavor and sturdy texture so the fruit salsa remains the star while providing a pleasant vehicle for serving.
  • 1/2 cup unsalted butter, melted Bind and brown the tortilla chips while adding a rich, buttery taste; melted butter helps sugars and spices adhere for even caramelization. Also contributes moisture that prevents chips from becoming too hard while baking.
  • 16 oz strawberries, hulled and diced Contribute juicy, sweet-tart flavor and bright color when hulled and diced; strawberries break down slightly to create a saucy component that complements firmer fruits. Provide natural pectin that helps the salsa hold together without becoming watery.
  • 18 oz blackberries, cut in half or quartered Offer deep, slightly tart berry notes and a tender texture when halved or quartered; blackberries add visual contrast and a burst of juice. Balance sweeter fruits and provide little seeds for added texture in each bite.
  • 6 nectarines or peaches, peeled and diced Add firm, fragrant stone-fruit sweetness and juicy texture when peeled and diced; nectarines or peaches bring a summery aroma that pairs well with berries. Provide body to the salsa, contributing larger pieces that hold their shape against softer fruits.
  • 7 kiwi, peeled and diced Introduce bright, tropical tartness and a soft yet slightly granular texture when peeled and diced; kiwi lends a zesty counterpoint that enlivens the overall flavor. Provide visual interest with tiny seeds and a vivid green color.
  • Juice of 1 lime Brighten and balance the salsa with acidic citrus juice; lime juice enhances flavors, prevents browning, and adds freshness. Also helps meld the fruit juices together and accentuate natural sweetness.
  • Honey, to taste Sweeten and adjust final flavor to taste while adding a glossy finish; drizzle honey sparingly to avoid overwhelming the fruit. Can be used as a natural sweetener alternative that rounds out acidity and enhances mouthfeel.

Instructions
 

  • First, make the cinnamon sugar tortilla chips. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.: The oven should smell faintly warm as it approaches 350 degrees, and the air will feel dry which helps the chips crisp. I like to test the rack placement so the chips bake evenly. If the rack is too low the chips may brown too quickly at the edges, and if it is too high they might not get uniformly crisp. A common mistake is skipping the parchment, which can cause sticking and uneven browning. Prepare multiple baking sheets if you have them, because crowded chips steam instead of becoming crisp. Listen for the quiet pop and slight crack as they start to harden, that tells me they are nearly done.
  • Combine sugar and cinnamon in a small bowl until well combined. Set aside.: When you mix the 1 cup granulated sugar and 4 tablespoons ground cinnamon you will see a uniform sandy brown powder, and a warm cinnamon aroma will lift from the bowl. Mixing thoroughly ensures each chip gets consistent seasoning. If the cinnamon is clumped, break it up with the edge of a spoon. A common misstep is adding too much cinnamon relative to sugar which can create intense pockets of spice, so measure carefully.
  • Lay out your tortillas. Brush a thin layer of butter over the tortillas, only on one side. Sprinkle cinnamon sugar generously over buttered tortillas.: As you brush the melted 1/2 cup unsalted butter , the surface should glisten but not pool. The butter helps the cinnamon sugar adhere and promotes golden color. Sprinkle the cinnamon sugar evenly, and you should see a light dusting that will caramelize slightly in the oven. If you apply too much butter the chips become greasy, and if you add too little the sugar will not stick. Aim for an even sheen and a consistent dusting for the best texture and color.
  • Using a pizza cutter or sharp knife, cut tortillas into triangles. I get 8 triangles out of every tortilla.: Cutting the tortillas into triangles gives even, bite sized chips. Use a firm press with a pizza cutter to get clean edges, and you will notice less tearing than with a dull knife. The visual cue is a uniform triangle shape that stacks well on the baking sheet. A frequent error is cutting them too small which can cause overbrowning, so aim for roughly 8 pieces per tortilla for consistent baking time.
  • Place tortilla triangles on the prepared baking sheet, in an even layer, making sure they don’t overlap. You will need to bake them in batches because they all won’t fit at the same time. Bake the tortillas for 8 to 12 minutes or until edges start to turn golden and they crisp up.: As they bake you will see the sugar melt slightly and the edges deepen to a warm golden brown. The kitchen will take on a toasty, cinnamon scented warmth. Keep trays spaced and avoid overlap, because overlapping causes steaming which yields limp chips. An easy troubleshooting tip is to rotate the pan halfway through baking if your oven has hot spots. Remove chips just before they look fully done because they continue crisping as they cool.
  • Keep an eye on them because once they start to crisp up, they will be done quickly. Remove from the oven and cool completely. Repeat until all of the tortillas are baked. Once cooled, place in bowl.: Cooling is key, because the true texture is achieved as steam leaves the chip and the sugar sets. On the counter the chips will crack lightly when touched, and that audible crisp is how I know they are ready. If you rush cooling by stacking them warm they can steam and soften, so spread them out on a rack if possible. A common mistake is storing warm chips right away which traps moisture, so ensure they are fully cool before containing.
  • To make the fruit salsa, in a medium bowl, combine the strawberries, blackberries, nectarines or peaches, and kiwi. Add the lime juice and gently stir to combine. Taste and sweeten with honey, if desired. Serve with cinnamon tortilla chips.: When you toss the 16 oz strawberries , 18 oz blackberries , 6 nectarines or peaches , and 7 kiwi , the bowl should look vibrant with contrasting colors and varying textures. The lime juice will smell bright and citrusy, and the fruit will glisten as juices mingle. Stir gently to avoid crushing the softer berries; a light fold preserves shape and prevents a soupy result. Taste for balance and add honey incrementally, because over sweetening can mute the fresh fruit flavors. A common pitfall is chopping fruit into wildly different sizes which makes the mouthfeel uneven, so aim for similar dice for each fruit. Serve the salsa in a wide bowl with the cooled chips around the edges so guests can scoop and enjoy the contrasting textures.

Notes

  • Measure the cinnamon sugar: Use the specified ratio of 1 cup granulated sugar to 4 tablespoons ground cinnamon so the chips have a balanced warm spice without overpowering the fruit.
  • Brush butter thinly: Apply a thin, even layer of melted 1/2 cup unsalted butter so the chips brown nicely without becoming greasy.
  • Bake in single layers: Give each tortilla triangle enough space on the baking sheet to crisp uniformly, and do batches if needed to avoid steaming.
  • Pick ripe fruit: Choose fruit that yields slightly to pressure for the best sweetness; underripe pieces can make the salsa lack flavor.
  • Taste before serving: Adjust acidity with the Juice of 1 lime and sweetness with honey to achieve a bright, balanced salsa tailored to your fruit.
  • Store properly: Keep leftover salsa refrigerated for up to two days, and store cooled chips in an airtight container to maintain crunch for several days.
Keyword Cinnamon Tortilla Chips, easy party appetizer, fruit salsa recipe, summer fruit salsa