Festive Fruit Salsa with Homemade Cinnamon Chips

If you’re looking for something healthy and delicious to add to your Independence Day menu, this Festive Fruit Salsa is just what you need. It’s a great summer side and pairs perfectly with all of  your favorite backyard barbecue dishes. You can certainly make it with different fruit, but this red, white and blue version is perfect for your July 4 celebrations.

The homemade cinnamon chips are really easy to make, but store-bought cinnamon and sugar pita chips are great too. The fruit does produce a lot of liquid if it sits for long, so I suggest making it shortly before serving. Whenever I serve this fruit salsa it’s always one of the first things to disappear!

Festive Fruit Salsa
Festive Fruit Salsa with Homemade Cinnamon Chips
Serves 6
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
266 calories
53 g
0 g
4 g
6 g
1 g
196 g
258 g
19 g
0 g
3 g
Nutrition Facts
Serving Size
196g
Servings
6
Amount Per Serving
Calories 266
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 258mg
11%
Total Carbohydrates 53g
18%
Dietary Fiber 5g
19%
Sugars 19g
Protein 6g
Vitamin A
2%
Vitamin C
80%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
For the cinnamon chips
  1. 10 (6-inch) flour tortillas
  2. 1 tablespoon sugar
  3. 1/8 teaspoon cinnamon
For the salsa
  1. 1 cup blueberries
  2. 2 cups diced strawberries
  3. 1 granny smith apple, peeled and diced
  4. Zest and juice of one small orange
  5. 2 tablespoons brown sugar
  6. 1 tablespoon strawberry jam
  7. 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Combine 1/8 teaspoon cinnamon and sugar in a small bowl.
  2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on 2 lightly greased baking sheets.
  3. Spray tortillas with non-stick cooking spray and sprinkle with cinnamon and sugar mixture (you may not use all of the cinnamon and sugar).
  4. Bake for 10-12 minutes, or until tortillas are golden brown, rotating pans once halfway through cooking time. Cool completely.
  5. Gently toss the blueberries, diced strawberries and apples in a medium bowl. In a small bowl, stir together the orange juice and zest, brown sugar, strawberry jam and cinnamon. Pour over fruit and stir to coat well.
  6. Refrigerate until serving. Serve with cinnamon chips
beta
calories
266
fat
4g
protein
6g
carbs
53g
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Let's Dish Recipes http://www.letsdishrecipes.com/

Who Dished It Up First: This is an original recipe.

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Comments

  1. So refreshing! The cinnamon chips look really good with this fruit salad. Thanks Danelle!

  2. i love summer fruits so much. this looks great!

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