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- 1 cup strawberries, finely diced - 1 cup kiwis, peeled and finely diced - 1 cup pineapple, finely diced - 1 ripe mango, finely diced - 1/4 cup red onion, minced - 1/4 cup fresh cilantro, finely chopped - 2 tablespoons fresh lime juice - 1 tablespoon honey (optional for sweetness) - Pinch of salt - 6 medium flour tortillas - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon - 3 tablespoons unsalted butter, melted - Cutting board and knife - Mixing bowl - Baking sheet - Parchment paper To make this vibrant fruit salsa, you need fresh fruits. Strawberries, kiwis, and pineapple blend well. Mango adds a sweet touch. The red onion gives a slight bite, while cilantro brightens the taste. A squeeze of lime juice makes everything pop. You can add honey if you like it sweeter. A pinch of salt helps balance the flavors. For the cinnamon sugar chips, you will use flour tortillas. They become crispy and sweet when baked. Granulated sugar and ground cinnamon create the tasty topping. Melted butter helps the sugar stick to the chips. Gather these ingredients and tools before you start. This setup will make your cooking time smooth and easy. To start, wash and finely dice the strawberries, kiwis, pineapple, and mango. Each fruit adds its own flavor. Place all the diced fruits into a large mixing bowl. Next, add the minced red onion and chopped cilantro. These aromatics bring a nice kick and freshness to the salsa. Drizzle lime juice over the fruit mixture. This adds a bright, zesty flavor. If you like sweetness, add the optional honey. A small pinch of salt will enhance all the flavors. Gently toss everything together. Let it sit in the fridge for about 30 minutes. This chilling time allows the flavors to blend beautifully. While your salsa chills, preheat your oven to 350°F (175°C). Take your flour tortillas and cut them into triangles. Use a cutting board for safety. Brush each triangle with melted butter. Then, mix granulated sugar and ground cinnamon in a bowl. Sprinkle the cinnamon sugar over the tortillas. Make sure they are well coated. Place the tortilla triangles on a baking sheet lined with parchment paper. Bake them for about 8-10 minutes. Keep an eye on them to avoid burning. They should come out golden brown and crispy. Once baked, let them cool for a few minutes. Serve them warm alongside your chilled fruit salsa for a delightful treat. Enjoy this fun and tasty snack! To create the best fruit salsa, choose ripe fruits. Ripe fruits taste sweeter and have more flavor. I love using strawberries, kiwis, pineapple, and mango. Each offers a unique taste and texture. After mixing the fruits, let the salsa chill in the fridge. This allows the flavors to blend together nicely. For crunchy chips, watch them closely while baking. Chips can burn quickly, so stay alert. If they need more crunch, bake for a few extra minutes. The goal is to have them golden brown and crispy for the perfect dip. Presentation makes a difference in how we enjoy food. Serve the fruit salsa in a colorful bowl. You can also add fresh herbs on top for flair. Arrange the cinnamon sugar chips around the bowl. This makes a beautiful display. For an extra touch, consider adding lime wedges on the side. They add color and a hint of zest. {{image_4}} You can make fruit salsa even more exciting. Add berries like blueberries or raspberries. They add a nice pop of color and taste. You can also try fresh herbs like mint. Mint gives a cool and refreshing twist to your salsa. If you want a gluten-free option, substitute flour tortillas with corn tortillas. This change keeps the crispy crunch. For a different texture, try frying the chips instead of baking them. Fried chips can be golden and extra crispy. Using seasonal fruits can really boost the flavor. In summer, use peaches or cherries. In fall, apples and pears are great choices. Adjust the sweetness of your salsa based on the ripeness of the fruit. Riper fruits tend to be sweeter, so you may need less honey. This way, you can enjoy a fresh and tasty salsa all year round. Check out the Full Recipe for more ideas! Keep your fruit salsa fresh by storing it in an airtight container. It lasts up to two days in the fridge. If you store it, mix it gently before serving. This helps to bring back the flavors and look. Store your cinnamon sugar chips in an airtight container at room temperature. They taste best within a few days. If you wait too long, they may lose their crunch. You can freeze leftover salsa in ice cube trays for later use. This makes it easy to add to smoothies or desserts. However, do not freeze the chips. They will lose their crispness and become soft. Yes, it's best when the flavors meld together in the fridge for a few hours. Chilling helps the fruit mix and enhances the taste. If you can, make it a few hours before serving. This way, you get a burst of flavor in every bite. Any ripe fruits like peaches, apples, or berries can be used. I love using strawberries, kiwis, pineapples, and mangoes. They add great color, taste, and texture. Feel free to mix and match your favorites for a unique twist. Add an extra sprinkle of sugar or consider a drizzle of honey before baking. You can adjust the sweetness based on your taste. This little extra step makes the chips even more delicious. Pair with yogurt or use as a topping on pancakes or desserts. It's great as a dip or a fresh topping. You can also serve it at parties for a fun treat that everyone will love. Yes, it’s a fresh, fruit-based snack that provides vitamins and fiber. Eating fruit salsa supports a healthy diet. The cinnamon sugar chips add a nice crunch without too many calories. Enjoy this treat guilt-free! Making fruit salsa and cinnamon sugar chips is fun and easy. You learned the key ingredients and steps to create a fresh treat. Use ripe fruits for great flavor and bake those chips until golden. Remember, you can mix up the fruits and even try different chips. Store leftovers properly to keep them fresh. Enjoy this tasty snack at parties or as a sweet treat. Your guests will love it!

Fruit Salsa with Cinnamon Sugar Chips

Elevate your snack game with this refreshing Fruit Fiesta Salsa! Bursting with strawberries, kiwis, mango, and pineapple, this vibrant salsa pairs perfectly with crispy cinnamon sugar chips for a sweet and tangy treat. Perfect for gatherings or a light dessert. Follow the simple recipe to create this colorful, delicious dish that everyone will love. Click through to explore the full recipe and impress your guests!
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Ingredients
  

1 cup strawberries, finely diced

1 cup kiwis, peeled and finely diced

1 cup pineapple, finely diced

1 ripe mango, finely diced

1/4 cup red onion, minced

1/4 cup fresh cilantro, finely chopped

2 tablespoons fresh lime juice

1 tablespoon honey (optional for sweetness)

Pinch of salt

For Cinnamon Sugar Chips:

6 medium flour tortillas

1/4 cup granulated sugar

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Instructions
 

Prepare the Fruit: Start by washing and finely dicing the strawberries, kiwis, pineapple, and ripe mango. Place all the diced fruits into a large mixing bowl.

    Add Aromatics: Carefully fold in the finely minced red onion and freshly chopped cilantro into the bowl of diced fruits, ensuring an even distribution without breaking up the fruit.

      Dress the Salsa: Drizzle the fresh lime juice over the fruit and vegetable mixture. If you prefer a touch of sweetness in your salsa, add the optional honey. Season lightly with a pinch of salt. Gently toss all the ingredients together until just combined. Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes to allow the flavors to mingle beautifully.

        Preheat the Oven: While the salsa chills, preheat your oven to 350°F (175°C).

          Cut the Tortillas: Lay each flour tortilla flat on a cutting board and cut them into six equal triangular pieces to create chips.

            Prepare Cinnamon Sugar: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon until well blended.

              Coat the Tortillas: Brush each triangle of tortilla with melted butter on both sides. Then, generously sprinkle the cinnamon sugar mixture over each triangle, coating them evenly.

                Bake the Chips: Arrange the coated tortilla triangles on a baking sheet lined with parchment paper in a single layer, avoiding any overlap. Bake in the preheated oven for about 8-10 minutes, or until they are golden brown and crispy. Keep a close watch on them to prevent burning.

                  Serve: Once baked, remove the chips from the oven and let them cool for a few minutes. Serve warm alongside the chilled fruit salsa for a refreshing and delightful appetizer or snack.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 6-8

                      Presentation Tips: Serve the fruit salsa in a colorful bowl and arrange the cinnamon sugar chips in a stack or in a separate basket for an inviting presentation. Garnish with extra cilantro or lime wedges for a pop of color!