Description
Fresh Fruit Salsa with peaches, mango, kiwi, strawberries, lemon, honey, and basil served with crisp homemade cinnamon sugar chips.
Ingredients
Scale
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 ounces strawberries, hulled and diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 10 flour tortillas, gluten-free tortillas, grain-free tortillas, or pita chips
- Coconut oil cooking spray or melted butter, as needed
Instructions
- Peel and dice the peaches, mango, and kiwis into small, even pieces.
- Hull and dice the strawberries, then add all the fruit to a large mixing bowl and toss gently.
- Stir the lemon juice and honey together in a small bowl until smooth.
- Pour the lemon honey mixture over the fruit and toss gently to coat.
- Cover and refrigerate the fruit mixture while you make the chips.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Stir the granulated sugar and cinnamon together in a small bowl.
- Spray both sides of each tortilla with coconut oil cooking spray, or brush both sides lightly with melted butter.
- Sprinkle both sides of the tortillas with cinnamon sugar.
- Stack the tortillas and cut each one into 8 triangles.
- Arrange the triangles in a single layer on the prepared baking sheets.
- Bake for 10 to 12 minutes, flipping halfway through, until the chips look lightly golden.
- Let the chips cool fully so they crisp.
- Stir the fresh basil into the fruit salsa right before serving.
- Serve the fruit salsa chilled with the cinnamon sugar chips.
Notes
- Pull the chips when they look golden because they continue to crisp as they cool.
- Brush both sides of the tortillas with melted butter for maximum crunch.
- Make the chips up to 1 week ahead and store them at room temperature in an airtight container.
- Make the salsa up to 24 hours ahead and refrigerate it, then drain extra juice before serving.
- Soft fruits like strawberries and peaches release juice quickly, so add them closer to serving when making ahead.
- Store leftover salsa for up to 3 days in the refrigerator.
- Store leftover chips for up to 1 week at room temperature.
- Prep Time: 17 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 24
- Sodium: 436
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 83
- Fiber: 6
- Protein: 9
- Cholesterol: 0