Rainbow Fruit Salsa with Cinnamon Chips

$- 1 cup fresh strawberries, diced - 1 cup ripe kiwis, peeled and diced - 1 cup juicy mango, diced - 1 cup sweet pineapple, diced - 1 cup vibrant blueberries - 2 tablespoons freshly squeezed lime juice - 1 tablespoon honey (optional, to taste) - 1 tablespoon fresh mint, finely chopped - 4 large flour tortillas - 3 tablespoons granulated sugar - 1 teaspoon ground cinnamon - 2 tablespoons unsalted butter, melted Gathering fresh ingredients sets the stage for a tasty dish. Start with strawberries, kiwis, mango, pineapple, and blueberries. Each fruit adds its own flavor and color. The lime juice brightens the fruit. It adds a zesty kick that balances the sweetness. Honey is optional, but it can enhance the flavor. Mint gives a fresh taste and a nice touch. For the chips, use flour tortillas. The sugar and cinnamon mix creates the sweet topping. Melted butter helps the topping stick and adds richness. These simple ingredients make a vibrant and fun dish. You can easily find them at any grocery store. Enjoy the mix of colors and tastes with this dish! {{ingredient_image_2}} - Start by dicing 1 cup of strawberries, 1 cup of kiwis, 1 cup of mango, 1 cup of pineapple, and 1 cup of blueberries. Mix these colorful fruits in a large bowl. - Next, drizzle 2 tablespoons of freshly squeezed lime juice over the fruit. If you want a bit of sweetness, add 1 tablespoon of honey. Toss the fruit gently to coat it well. - Finally, fold in 1 tablespoon of finely chopped fresh mint. This adds a fresh taste. Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This helps the flavors blend. - Preheat your oven to 350°F (175°C). This step is key for crispy chips. - In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Stir well to combine. - Take 4 large flour tortillas and brush both sides with 2 tablespoons of melted unsalted butter. Then, sprinkle the cinnamon-sugar mixture generously on each tortilla. - Cut each tortilla into triangles using a pizza cutter or sharp knife. Place the pieces on a baking sheet in a single layer without overlapping. - Bake the chips in the oven for 10–12 minutes until crispy and golden brown. Flip them halfway through for even crispiness. - Once done, remove the chips from the oven and let them cool slightly before serving. - To serve, spoon the vibrant rainbow fruit salsa into a colorful bowl. Arrange the cinnamon chips on a platter next to the salsa. This setup makes for delightful dipping. - Get creative! Use different bowls or add some mint leaves for extra color. You can also serve with yogurt or ice cream for an added treat. Choosing ripe fruits is key for a tasty salsa. Look for bright colors and a sweet smell. Strawberries should be firm but not hard. Kiwis need to give just a bit when you squeeze them. Mangoes should feel slightly soft, but not mushy. Pineapples should smell sweet and fruity. Finally, blueberries should be plump and shiny. If you want to adjust sweetness, try honey. Start with one tablespoon and taste. You can add more if you like it sweeter. Honey mixes well with lime juice, enhancing the fruit's natural flavors. To keep chips from getting soggy, bake them correctly. Brush both sides with melted butter, but don't overdo it. A light coating works best. After cutting, make sure the chips are not stacked on the baking sheet. This helps them crisp up evenly. For flavoring variations, try adding cocoa powder or nutmeg to the cinnamon. You can also use brown sugar instead of white for a richer taste. Mix and match to find your perfect flavor! For serving bowls, choose bright, colorful options. A clear glass bowl shows off the beautiful fruit colors. A wooden bowl adds a rustic touch. You can even use a fun platter for the chips. Garnishing with fresh mint brightens up the dish. Just sprinkle some mint leaves on top of the salsa before serving. It adds a nice pop of color and a fresh smell. Guests will love the look and taste! Pro Tips Fresh Ingredients: Always use the ripest and freshest fruits available for the best flavor and texture in your salsa. Chill Time: Allow the salsa to chill for at least 30 minutes in the fridge to enhance the flavors as they meld together. Perfectly Crispy Chips: Keep an eye on the cinnamon chips while baking; they can go from golden to burnt very quickly! Serving Suggestions: For a fun twist, serve the salsa with yogurt or whipped cream for a creamy dip option! {{image_4}} You can change the fruits based on what you like or what’s in season. For a summer treat, use fresh peaches or cherries. In the fall, try apples or pears. You can also make a berry medley with blackberries and raspberries. These fruits add different tastes and colors. Mixing fruits keeps the salsa fresh and fun. For a more wholesome snack, use whole wheat tortillas. They add fiber and taste great. If you want to cut sugar, try using a natural sweetener like agave syrup for the cinnamon chips. This way, you can enjoy the crunch without all the sugar. You can still have that sweet flavor with less guilt. If you like a bit of heat, add jalapeños to the salsa. Just chop them finely and mix them in. You can also sprinkle some chili powder over the fruits. This adds a nice kick that balances the sweetness. Spice can make the salsa exciting and new. It’s a fun way to change the dish in a simple way. To keep your rainbow fruit salsa fresh, store it in the fridge. Use an airtight container to prevent air from spoiling it. The salsa can last up to three days in the refrigerator. After that, the fruit may start to get mushy. Check for freshness before using. If the fruit looks soft or has a strange smell, it’s best to toss it. For the best crunch, store your cinnamon chips in a sealed bag or container. Keep them at room temperature, away from moisture. They stay fresh for about a week. If you want to keep them longer, freeze the chips. Place them in a freezer bag, squeezing out the air. They can last up to three months in the freezer. If you have leftover salsa, try mixing it into yogurt for a tasty snack. You can also use it as a topping for pancakes or waffles. If you have extra cinnamon chips, crush them up and sprinkle over ice cream or yogurt. You can even use them in trail mix for a fun twist! Yes, you can make Rainbow Fruit Salsa a few hours in advance. This salsa tastes better after sitting. The flavors mix well when chilled. Store it in the fridge in a covered bowl. Just keep the cinnamon chips separate until serving. This keeps them crispy. To ripen fruit fast, place it in a paper bag. Add an apple or banana inside. These fruits release ethylene gas, which helps others ripen. Keep the bag at room temperature. Check it often, so you don't let the fruit get too soft. To make Rainbow Fruit Salsa vegan, simply skip the honey. The natural sweetness from the fruits is enough. You can also use agave syrup or maple syrup if you want some extra sweetness. This keeps the dish plant-based and just as tasty. Yes, use gluten-free tortillas instead of flour tortillas. Many brands offer gluten-free options that work great. Just follow the same steps for making the cinnamon chips. You'll have a tasty treat that everyone can enjoy. Rainbow Fruit Salsa pairs well with many snacks. Try serving it with vanilla yogurt for a creamy dip. You can also use it on pancakes or waffles. Some like it with grilled fish or chicken for a fresh twist. The options are endless! In this blog post, we explored how to make a colorful Rainbow Fruit Salsa and crispy Cinnamon Chips. We covered the best fresh fruits to use, tips for perfecting the salsa, and how to make and serve the chips. Remember, you can mix in different fruits and spice it up with jalapeño if you like heat. These recipes are fun and easy, making them great for sharing with others. Enjoy your time in the kitchen creating a dish that looks as good as it tastes!$

Rainbow Fruit Salsa with Cinnamon Chips

A colorful and refreshing fruit salsa served with crispy cinnamon chips for dipping.

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Prep Time 15

Cook Time 12

Total Time 45

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 cup fresh strawberries, diced
1 cup ripe kiwis, peeled and diced
1 cup juicy mango, diced
1 cup sweet pineapple, diced
1 cup vibrant blueberries
2 tablespoons freshly squeezed lime juice
1 tablespoon honey (optional, to taste)
1 tablespoon fresh mint, finely chopped
4 large flour tortillas
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Instructions

In a large mixing bowl, combine the diced strawberries, kiwis, mango, pineapple, and blueberries to create a colorful fruit medley.
Drizzle the freshly squeezed lime juice over the fruit mixture. If desired, add honey for a touch of sweetness, and gently toss everything together to ensure the fruit is evenly coated.
Gently fold in the finely chopped mint, which will add a refreshing hint to the salsa. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully.
Preheat your oven to 350°F (175°C).
In a small bowl, combine the granulated sugar and ground cinnamon, and stir well to mix.
Brush each side of the flour tortillas with the melted butter. Then, sprinkle the cinnamon-sugar mixture generously over each tortilla until evenly coated.
Cut each tortilla into triangles or strips using a pizza cutter or a sharp knife. Arrange the pieces on a baking sheet in a single layer, ensuring they are not overlapping.
Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the chips are golden brown and crispy, flipping them halfway through the baking time for even crispiness.
Once baked, remove the chips from the oven and allow them to cool slightly before serving.
To present, spoon the vibrant rainbow fruit salsa into a colorful serving bowl, and arrange the cinnamon chips on a platter alongside for delightful dipping.

Notes

Chill the salsa for at least 30 minutes to enhance the flavors.

Keyword cinnamon chips, fruit salsa, refreshing