Healthy Fruit Salsa Recipe
It’s not very often that I really, really like a “healthy” treat, but this one is just delicious: fresh summer fruit salsa with baked cinnamon sugar tortilla chips. Basically, you start with a pound of strawberries chopped up small, then add any other fruit you happen to have on hand until you have a beautiful blend of sweet summer fruit. Top it off with a dash of honey and a bit of lime zest and you have all the great flavors of summer in every bite.
Scoop it up with easy homemade cinnamon tortilla chips for a really delicious (lighter) snack. It’s also fantastic over ice cream, stirred into yogurt, or with cinnamon graham crackers.
Ingredients
Here’s what you need to make fruit salsa:
- Fruit: I always start with a pound of fresh strawberries for this salsa, then add 2 kiwis, a mango, and half an apple. But you can vary the fruit however you like! You can use peaches instead of mango, or raspberries instead of kiwi, or add some pineapple, plums, or whatever is in season. You can even use canned peaches in the winter when strawberries aren’t at their finest. Most fruits will work great in this salsa – just steer clear of bananas, which will get mushy.
- Honey and Lime zest: Just a tablespoon or two of honey helps bring out all the sweetness of the fruit, and a bit of lime zest (or juice) gives the salsa a nice brightness. If you don’t like lime, you could use a bit of lemon juice instead.
- For the cinnamon chips, you’ll need flour tortillas, cinnamon and sugar, and a cooking spray like Pam (or melted butter). I use eight fajitas size tortillas per batch of salsa.
How to Make Fresh Fruit Salsa
This is an easy summer recipe you can make in about half an hour. Dicing up all the fruit is the most time consuming part, so if you want to make multiple batches you might want to invest in a handy food chopper like this one to speed up the process. But I’m able to make a batch, dicing everything by hand, in about half an hour.
Make the Chips
You’ll start by making easy homemade cinnamon sugar tortilla chips. Stack eight small tortillas and slice them into eight wedges using a sharp knife or a pizza cutter.
Bake at 425 for 10-15 minutes, swapping the cookie sheets halfway through, until the edges look lightly browned. Don’t walk away because they can go from lightly browned to burned very quickly! Just watch them as you chop the fruit and pull them out when they look a little toasty and have some color on the underside as well – they will crisp up as they cool.
Toss with Honey and Lime
Once all the fruit is diced, stir in 1-2 tablespoons of honey and the zest of one lime, and your fruit salsa is ready to eat! Serve it with the cinnamon sugar tortilla chips on the side. It tastes great either cold or at room temperature, but be sure to store it tightly covered in the fridge, and plan to eat it within about 48 hours – the fruit will get softer and less defined the longer it sits.
Fruit Salsa
Ingredients
For the Salsa
- 1 pound Strawberries
- 2 Kiwis
- 1 Mango 2 mangos if they are small
- 1 small Apple if it's a large apple, only use half
- 1-2 tablespoons Honey
- Zest of one Lime
For the Chips
- 8 Small Flour Tortillas
- 2 tablespoons Granulated Sugar
- 2 teaspoons Cinnamon
- Cooking Spray
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Instructions
- Preheat the oven to 425 degrees.
- Cut the tortillas into 8 wedges each and place them on 2 ungreased baking sheets. Spray lightly with cooking spray, then combine the cinnamon and sugar and sprinkle over the tortilla wedges.
- Bake 10-14 minutes until lightly golden brown, swapping the position of the two cookie sheets in your oven halfway through. Remove from the oven and set aside to cool.
- Meanwhile, dice all the fruit into small, 1/4 inch pieces, and combine in a large bowl. Stir in 1-2 tablespoons of honey and the zest of one lime (or lime juice to taste).
- Serve immediately with the cinnamon sugar chips. Store in the fridge tightly coered for up to 48 hours.
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