I paired this fruit salsa with a fun cinnamon sugar dipping chip that was so dang easy to make! I made them into dipping shapes using a mini muffin tin to shape them! Come on in, I’ll show you how: 🙂
I love Salsa anything. Mango salsa, tomato salsa, black bean salsa…you name it. But, I’ve never had fruit salsa. How is that even possible?
I’m so happy that fruit salsa is now in my life. How did I ever get along without it?
This particular recipe is made with a fruit preserve mixed with sugars. The preserves give the fruit a syrup type coating that is delicious. If you’d rather not have the fruit preserve coating you can simply substitute lemon juice for a fresher approach.
How Long Will Fruit Salsa Last?
- Fresh fruit salsa should be eaten with a day. If kept longer, the fruit will tend to over ripen
Can I substitute Fruits in the Salsa?
- You can substitute any fruit that you think will taste good and the texture will hold up in your fruit salsa. Bananas might tend to mush up a bit, so you might want to stay away from adding them to your salsa. Good fruits to use would be, cherries, grapes, kiwi, strawberry, blueberry, raspberry, orange slices, pineapple, and so much more
Do you have to use butter to make cinnamon sugar chips?
- No. You can use a butter spray that you simple spray on both sides of the tortilla
How Do You Make Cinnamon Sugar Chips?
- Place parchment paper on a baking sheet
- Rub butter on both sides of a flour tortilla
- Sprinkle cinnamon sugar on both sides
- Cut the tortilla into wedges and place on baking sheet
- Bake at 350 degrees for about 10 minutes or until crisp
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Fruit Salsa with Cinnamon Chips
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- 3 Tbsp. of fruit preserves – we used strawberry
- 1 Tbsp. of white sugar
- 1/2 Tbsp. of brown sugar
- Variety of peeled and diced fruit – I used grapes, strawberries, kiwi and apple
- Flour tortilla shells (10 in)
- Unsalted softened butter or Butter cooking spray
- Cinnamon Sugar – 1/2 cup of sugar mixed with 1 Tbsp. of cinnamon
- In a small saucepan, heat the preserves, and sugar
- Stir until sugar is dissolved
- Let the sauce cool a bit
- Place the diced fruit into a medium bowl, and fold in the sauce
- Cover and refrigerate while you bake the chips
- Spread butter on both sides of the tortillas
- Sprinkle with the cinnamon sugar mixture
- Cut the tortilla shells into about 8 wedges
- Bake the chips on a parchment paper lined baking pan at 350 degrees for about 10 minutes, or until crisp and golden
- Serve the chips with the fruit salsa and optional whipped cream
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~Melissa – KidFriendlyThingsToDo.com