Tropical Fruit Salsa with Cinnamon Tortilla Chips
This flavorful fruit salsa is a fresh treat or appetizer to bring to your next barbecue or dessert night with friends. It comes together really fast if you use a chopper tool (aff. link) to make the salsa. For my gluten-free friends: be sure to use certified gluten-free corn tortillas to make your cinnamon chips and you are golden. Enjoy!
Tropical Fruit Salsa with Cinnamon Tortilla Chips
Fresh fruit salsa with homemade cinnamon sugar tortilla chips
Servings 4 Cups
Ingredients
- 1 cup strawberries chopped small
- 2 large kiwifruit chopped small
- 1 small mango chopped small
- 1 navel orange peeled and chopped
- 1/2 cup fresh pineapple or 8 oz crushed canned pineapple
- 1/4 cup green onions sliced thin
- 1/2 cup yellow bell pepper chopped small
- 1 small jalapeno pepper chopped fine
- 1 tablespoon lime juice
Cinnamon Tortilla Chips
- 12 8-inch flour tortillas
- 1/4 cup butter melted
- 2 teaspoons cinnamon
- 1/2 Cup sugar
Instructions
Tropical Fruit Salsa
- Chop all fruit and peppers into pea-sized pieces. Use a chopper gadget and it will save you so much time.
- In a large bowl, mix fruit, peppers, sliced green onions, and lime juice. Cover and chill or serve immediately.
Cinnamon Tortilla Chips
- Pre-heat oven to 350 degrees. Combine cinnamon and sugar in a small bowl.
- Brush melted butter over tortillas. Sprinkle with cinnamon sugar. Cut tortillas into 8 wedges.
- Spread wedges evenly on a cookie sheet. Bake for 7 to 10 minutes or until dry and crispy. Cool for 10 minutes before serving.
Pizza Cutter Wheel
