Fruit Salsa with Baked Cinnamon Chips

There are so many things I love about Disney World. The highlight for me is always at night on Main Street watching the fireworks and eating Apple Pie Caramel apples. We bought not ONE but TWO of them, at $8.95 a pop, just to make sure they tasted like the ones I make…and they do.

Here’s a refreshing fruit salsa that is perfect for BBQs, baby showers…you name it.  I brought this to my friend’s baby shower and the hostess of the shower had made the exact same thing. What are the chances? I guess it must be that good. She said it was a pampered chef recipe but I found mine on http://www.allrecipes.com/ as one of their all-time highest ranked recipes.

I opted to only put 1 Tablespoon of white sugar and leave out the brown sugar since my fruit was pretty sweet already. My friend put all of it in and it was good too. The brown sugar gives it a deeper flavor.

Fruit Salsa with Baked Cinnamon Chips

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 (16 oz) carton of strawberries, diced
  • 2 tablespoons white sugar (more or less to taste)
  • 1 tablespoon brown sugar (more or less to taste)
  • 3 tablespoons fruit preserves, any flavor (I used strawberry)
  • 10 (10 inch) flour tortillas (or use Stacy's cinnamon chips)
  • melted butter or butter flavored cooking spray
  • Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon

Instructions

  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees.
  3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Notes

Source: Allrecipes

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Comments

  1. YUM! My aunt used to make this and it is so delicious! And refreshing! I’m gonna have to make this sometime soon! Do you think wheat or high fiber tortillas would be ok too? Just to save some extra calories?

  2. Yum!!!! What a refreshing fruit salsa :) I have bookmarked this recipe :)

  3. this looks great ~ also I made the cinnamon crescent rolls this past weekend and they were a huge hit! Easy and yummy! I made a glaze to drizzle on top too :)

  4. I wish I would’ve seen this recipe before today! It would have been such a hit with my church ladies at our Ladies Night Out meeting tonight.

    Although–I AM taking your Oreo Truffles, so I’m sure it won’t disappoint! :)

  5. @Stacy,
    I’ve never tried wheat or fiber tortillas but maybe they would be good? My friend served hers with baguettes brushed with butter and cinnamon sugar. That option’s not healthy either but just giving ideas…

  6. Wow! This looks heavenly! I must try it!

  7. This looks so yummy! And I love the idea of pairing it with cinnamon tortilla chips.

  8. wow, I have never heard of anything like this. I was searching online for a good desert to take out on a boat and I think this is it!! I have some sugar cookie mix on hand, I am wondering if I can somehow make them thin and cut them into a “chip” shape for dipping?

  9. Just a quick, maybe silly question…do you think the fruit salad would still work if I substituted some of the fruit…I’m not a fan of kiwis. I was thinking maybe pineapple??

  10. Anonymous,
    I think you could substitute for sure. You want to keep the apples though because it gives the salsa a nice crunch. I love pineapple and should try it too…

  11. This is SUCH a great recipe – a little time consuming with all the cutting and batches of chips but AWESOME! I made this for an organic cook-off at work and won! :) Very good stuff! :)

  12. This is even better if you pulse it in your food processor or blender a bit. Gives it more of a salsa consistency so it stays on the chips better.

  13. where do you get 2 CUPS of cinnamon sugar-or do you make it? if so, how?
    i’ve only ever seen it sold in the little spice jars. i can’t imagine buying so many of those….

  14. @Becky,
    Oh no, I totally make the cinnamon sugar. Usually I just start with sugar and add cinnamon until it looks right. For every cup of sugar use about 2 Tablespoons of ground cinnamon.

  15. SOOOO Good! I doled out the assignment to make this for a shower recently and it was really yummy. My new favorite “go-to” recipe for any brunch event!

  16. This was a HUGE hit! Everyone loved it! I will definitely be making this again at home with my kids.

  17. Christy, I make a version of this too–1 whole pineapple, 4 granny smith apples and 1 box of strawberries–all diced very small. The sweetness and juice from the pineapple replaces the need for any sugar or preserves. Try this version sometime, it’s really yummy.

  18. Made this tonight to try the recipe out, and I have to say, it’s absolutely delicious. We used pineapples instead of the kiwi, and peach preserves. – Looking forward to making this for my babyshower and having my guest enjoy it as much as I do. Thanks so much for sharing it!

  19. Made thiis for bunko and it was a hit! Used store-bought cinnamon pita chips to save time. Had some salsa left over and when it got good and juicy I put it on whole wheat waffles spread with a little Nutella. Was delicious for brunch!

  20. For those of you who aren’t sure about the cinnamon/sugar ratio, McCormick has a spice bottle that has them combined…saves tons of time mixing.

  21. This looks amazing!! Definitely trying this!
    I love your blogs!
    http://brokegirlstherapy.wordpress.com

  22. I was hoping to make this for a holiday party a few hours away, but I’m nervous about the apples browning…. Does it last over a long period of time??

  23. @metjtc,
    My apples don’t brown but if you make it too far ahead of time the fruit will release juice. It’s best made the same day and drain the juice if any has gathered before you serve.

  24. This is a family favorite, but we omit all sugar as it is sweet enough. Tip: use a pizza cutter to cut tortillas to make process faster.

  25. One more thing….. I use FUJI apples and they have never browned even after a couple days in the fridge

  26. Would u be able to make the tortillas ahead of time and then store them or they best made same day? Thinking of ways to cut prep time.

  27. The kids made this and all I heard for the next few minutes was: mmm mmm mmm, Oh my gosh! This is good! :-)

  28. We made these for a baby shower yesterday and they were AWESOME! I know this is an old post but I featured it today in my post about the baby shower. Thanks!
    http://www.cupcakesandcorndogs.com/2012/03/pink-and-green-baby-shower.html

  29. I love this stuff!!! Your recipe is a little different but its so refreshing on summer days!

  30. I will make this! I pinned it too. New follower.

  31. Featured this yummy dish yesterday on my blog: http://estherscardcreations.blogspot.com/2012/05/recipes.html

  32. Went to the grocery and got all the ingredients today! Question: I am going to a family reunion that is three hours away. If I make it all that morning do you think it will get to runny or bad before I get there? I plan on taking a small cooler with ice to store the bowl of salsa in to keep chill on the ride.

  33. I think you’ll be fine. I’ve made it in the morning and served it in the afternoon…and continued to eat the leftovers (what little there was) the next day and it was still spectacular! Good luck.

  34. @Anonymous,
    The salsa should be fine. You might want to drain off any extra liquid before serving because all fruit gives of a little when sitting.

  35. Could you add blueberries to this recipe?

  36. @Anonymous,
    I think blueberries would be great!

  37. is it ok to make corn torilla chips instead of flour

  38. @Sonya,
    My first instinct is that corn tortillas would change the flavor too much and not work but I could be wrong.

  39. Has anyone tried watermelon? Would it work or is it to juicy?

  40. For those of you worried about your apples browning, after you chop them, before you add anything to them toss them with just a little bit of lemon juice, it will keep your apples from turning brown and doesn’t affect the flavor like you think it would. This works for bananas too.

  41. How many servings would you say this recipe makes? Is it a large amount?

  42. @Anonymous,
    This makes about 10 servings.

  43. Could you freeze this?

  44. The only thing your recipe is missing from the original is the juice from 1 orange. Otherwise this is the recipe that Pampered Chef has in their books.

  45. @Anonymous,
    I do not think this would freeze well.

  46. @Anonymous,
    I had no idea Pampered Chef had this recipe. I just saw it on allrecipes as cited above.

  47. I love this recipe, except my only change is I dip the tortilla shells in water, then the cinnamon/sugar mix. Saves a ton of calories, and still just as good. Also, I put them on parchment paper then stick them in the oven. Saves from having the scrape the baking sheet after eat batch when your making a lot of chips :)
    ~Ashley G

  48. Christy- you complete me! I love this. And you. And this!

  49. I am always looking for recipes for church dinners and parties! This looks really good. Could you make the tortilla wedges the night before and the salsa the morning of?

  50. @Anonymous,
    You can absolutely make the chips the night before.

  51. @Sonya

    When I first started making this recipe (I think it was my 2nd time making it), I didn’t pay attention to the tortillas I bought. The chips turned out soggy and stale tasting. It wasn’t until I went back to the grocery store that I realized I had accidentally bought corn tortilla chips. The flavor wasn’t much different, but they won’t crisp up like the flour ones.

    Another tip: Someone else said the same thing that I recommend. When making this, I cut the fruit up just enough to fit into a food processor or blender and pulse the fruit down to almost liquid form. It’s more like the salsa you’d get at a Mexican restaurant, and it helps the dip stay better for a longer period of time. (I actually stopped using apples when pulsating the fruit and I’ve gotten more compliments on it this way.)

    I also do the chips a little differently. Instead of preparing each tortilla shell individually, I stack a bunch of plain shells on top of each other, slice them into 8 slices per shell. Once I’ve got cut through about 7 or 8 shells, I lay them out onto the cookie sheet and THEN spray them with cooking spray and sprinkle with cinnamon sugar. Saves me a lot of time that way.

    Hopes this helps!

  52. Just curious if I make this early morning, would it be ok late that night, or would it be to juicy?

  53. Another (simpler) version: 1 apple, (I use Red Delicious), 2 kiwis (peeled), and about 10-12 strawberries. Blend in food processor. This does get juicy, but I dont drain. Tortillas: spray with cooking spray and drop in whole into gallon size plastic bag of cinnamon sugar. Cut them on baking stone with pizza cutter & bake till crisp. can store in plastic bags or container…they get chewy after about 12 hours (yummy). I actually like them better when a little chewy.

  54. For those who said it was to time consuming, I just threw all the ingredients into the blender and blended till it looked like salsa. I added Pineapple and another time saving technique is we used Cinnamon Sugar Graham Crackers. This is Amazing and taste wonderful. My children will be taking this to school for their healthy snack :)

    Thanks for the recipe!

  55. Has any one used mint leaves to represent cilantro?

  56. I actually made this recipe 8 or 9 years ago for my son’s 8th grade ‘progressive dinner” with all of his friends. Each parents’ house served a small snack from a different country; one was France, ours was Mexico, one was Hawaiian, and one was Italy, I think. THe kids had an absolute blast, but this salsa with the pretend margaruitas were a sure fire hit!!!! It is light and refreshing and almost good for you!

  57. I have two questions: Do the raspberries and the strawberries have to be fresh, or may I use frozen berries that have been thawed? If I can’t find a nice pineapple, do you think using canned would be OK?

    • Christy {The Girl Who Ate Everything} says:

      In my experience frozen fruit tends to get too mushy when it’s thawed. I could be wrong though! The recipe doesn’t call for pineapple but I think fresh or canned would be a nice addition.

  58. One additional item I have used is to mix the brown sugar with a couple tablespoons of apple jelly – adds a bit of glaze and a nice, sweet tast. Of course if we’re counting calories or weight watchers points, simply use the fruit as is. One last tip/in a pinch solution, can be served with graham crackers too!

  59. I know you mention that you think this probably wouldn’t be good frozen, but what about canning it? Thoughts?

  60. how would honey work in the salsa instead of the sugar?

  61. Darlene from Nova Scotia, Canada says:

    This is an awesome recipe. I’ve made it a few times now and never disappointed. I don’t find the apples brown and I don’t find the chips soften, even after a couple days. Everyone loves this recipe. I have wondered what other flavours would be good as I would have liked to try peach. I see pineapple was used with a peach preserve. I must give that a try. I’ve only used white tortillas and stacked them and cut with a pizza cutter. The chips are so easy to make, the time consuming part is baking them and cutting up all the fruit. Can’t wait to make it again.

  62. Made this today for a Memorial Day cookout and it’s sooo delish!! Thanks for sharing the recipe!

    Fotini

  63. Hi there – i wanted to make this for a party that is being held on a Saturday. I cannot make it to the party but I wanted to drop something off the thursday before. You mentioned it getting runny if not eaten the same day – do you have any tips or suggestions for making this ahead of time? Like would it work if I diced up all the fruit and put just that with some lime juice in a container and keep the sugar seperate until the day of? OR should I dice the fruit and put them in zip lock baggies with water?? Help!

  64. This looks amazing! What a perfect summer treat. I love using in season fruit!

  65. Thank you for the recipe! I have made this several times and it is always a big hit. I don’t make the chips though, I just buy the Stacey’s cinnamon chips at the store.

  66. This is a wonderful recipe. My friend gave it to me a long time ago when she found it in the Pampered Chef book. As one poster said the only difference was the juice from one orange. Here is something many people may not know. The juice from an orange works just as well as the juice from a lemon for keeping fruit from browning. Actually many chefs prefer using the juice from an orange over using the juice from a lemon because of the tangy properties of the lemon. Me – I love and use the both. They both truly work equally well when it comes to keeping fruit from browning and the orange flavor gives it a really mild, nice taste. I would venture to guess this is one reason the Pampered Chef recipe had the juice from 1 orange in it – to keep the apples, etc., from browning as you would have absolutely no worries on this issue if the juice from an orange were used. Also, someone added pineapple to this – that sounds wonderful! So did using peach preserves. I have used apricot preserved and that is sooo good. I have also used orange marmalade and all I can say is WOW!!!! This recipe has never failed me no matter how I have changed it up, I even added coconut and bananas making it kinda an ambrosia like salsa. It is always, always delicious. I used to make my own cinnamon tortilla chips but found Stacy’s tortilla chips more time saving and quite frankly just as good as mine, but Stacy’s were more crisp and had the perfect amount of cinnamon and sugar on them so I started using Stacys.

  67. This looks great and thanks everybody for the tips. We are having super bowl party here tomorrow night and amidst all the guys’ super unhealthy heavy foods, I wanted to add a little something with some nutritional value. The men probably won’t touch it but that will suit the women just fine.

  68. Just made this and all I can say is OH MY GOD I’m in heaven. It was meant for a party oops never made it there , so good with natural yogurt.

  69. love this! i made it without kiwis, for expense-sake, and it was still fabulous. so it was just apples, strawberries, and raspberries. i food processed the apples and strawberries, but left the raspberries whole. also, i only added the jam and no sugar, and it was just right for me.
    great recipe.

  70. Yum! I made my version without preserves but am going to try it with next time :) how have I been missing homemade cinnamon chips all my life ?!

    https://cookingwithviolet.wordpress.com/2014/09/09/fruit-salsa-with-cinnamon-chips/