Fruit salsa is a refreshingly sweet and simple party dip that is great for dessert, especially during the spring and summer. With only a few easy ingredients, it can be whipped together last minute, too, in case you have some surprise guests, or you're just looking to jazz up your dessert routine.
Feel free to change up some of the fruits. Peaches and pears work nicely, as do blueberries or blackberries, in place of the raspberries. Firm apples, such as granny smith or fuji, work best for the texture of this recipe. A homemade cinnamon crisp recipe is included below as well, but you can also buy cinnamon sugar pita chips if you need to make this recipe in a hurry.
- Cinnamon Crisps:
- 8 tablespoons salted butter
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 25 corn tortillas (or substitute 10 (10-inch) flour tortillas)
- Fruit Salsa:
- 1 granny smith apple
- 1 fuji apple (or other red skinned apple)
- 1 lemon (juiced)
- 1 pound strawberries
- 2 kiwis
- 1 pint raspberries
- 1/4 cup orange marmalade or raspberry preserves
- 1 teaspoon of granulated sugar (more or less to taste)
Preheat the oven to 375 F.
Melt the butter in a measuring cup or bowl.
Whisk together the sugar and cinnamon in a small bowl.
Brush both sides of each tortilla with the melted butter. Cooking spray can also be used in place of the butter for a lower calorie chip.
Dip each side of each tortilla in the cinnamon sugar mixture.
Stack 6 tortillas on top of each other and cut the tortillas into sixths. If you are using larger flour tortillas, you can cut them into eighths.
Line three baking sheets with parchment paper. Place the chips onto each baking sheet, with the cinnamon sugar side facing up. Make sure to leave some space between each chip.
Bake the chips for 8 to 10 minutes or until lightly brown and crisp.
You will need to bake the chips in several batches. Remove the cooked chips from the baking sheets with a spatula and place them on cooling racks. Reuse the parchment paper for each subsequent batch.
After the crisps have baked or during the baking process prepare the fruit salsa.
Finely chop the apples, add them to a bowl, and squeeze the lemon juice over them. Toss the apples with a spoon to coat them in the lemon juice.
Finely chop the strawberries and kiwi. Halve or quarter each raspberry, being careful not to completely break them up. Add the fruit to the apple mixture.
In a small measuring cup, whisk together the marmalade or preserves and granulated sugar. Pour the mixture over the top of the fruit and stir gently to coat.
Serve immediately or cover with plastic wrap and place in the refrigerator until you are ready to serve!