Description

This fresh fruit salsa is easily made with 4 kinds of fruit and served with easy cinnamon sugar chips for scooping. A delightful and refreshing summer appetizer that is sure to become a favorite.

Ingredients

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Fruit Salsa:

2 peaches, peeled and diced
1 mango, peeled, cored, and diced
4 kiwis, peeled and diced
16 oz strawberries, hulled and diced
1 Tablespoon fresh lemon juice (half a lemon)
2 Tablespoons honey
2 Tablespoons fresh basil, chopped
1/3 cup granulated sugar

Cinnamon Sugar Chips:

10 tortillas (flour, gluten-free, or grain-free)
Coconut oil cooking spray or melted butter
1 teaspoon cinnamon

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Instructions

Chop the fruit: Peel and chop all of the fruit into small pieces. Add to a large bowl and toss to combine.
Mix together: In a small bowl, stir together lemon juice and honey. Pour over the fruit mixture and mix to combine. Refrigerate while preparing the chips.
Prep the cinnamon chips: Preheat oven to 350°F. Line baking sheets with parchment paper. Toss cinnamon sugar in a small bowl. Spray tortillas with cooking spray, sprinkle with cinnamon sugar, stack, and cut into triangles.
Bake: Arrange triangles on baking sheets and bake for 10-12 minutes, flipping halfway through. Cool to crisp.
Serve: Add fresh basil to salsa, toss gently, and serve with pita chips.

Notes

Note 1: You can use pita chips instead of tortillas. Baking time remains the same.
Note 2: For air fryer tortilla chips, air fry in a single layer at 375°F for 5-6 minutes.

Nutrition

Serving Size: 1 serving
Calories: 432 kcal
Sugar: 24g
Sodium: 436mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 83g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg