Fruit Salsa with Cinnamon Crisps
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I need to be able to give this fruit salsa recipe a 100 star rating… it’s THAT good and so easy! This is perfect as an appetizer, snack, dessert or really any ol’ time of day!
The cinnamon crisps can be made up to 4 days ahead of time, cooled and stored in an airtight container.
There is a bit of chopping involved in this recipe, I used one of my favorite kitchen tools to make it super quick! This chopper has saved me countless hours in the kitchen; I use this thing to cut everything… salsa, chili, peppers, onions… you name it! LOVE this thing!
Anyhow, this homemade fruit salsa is outstanding and if you bring it somewhere, it will be one of the first things gone! The best part is that it’s relatively healthy (shhh!) and loved by everyone!
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Items you’ll need for this recipe
* Strawberries * Baking Sheet * Tortillas *
- 10 flour tortillas (10")
- Cooking spray or Olive Oil Spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 2 granny smith apples
- 1 lemon
- 1 cup finely diced melon (your favorite variety) or kiwi
- 1 lb strawberries
- ½ lb raspberries
- 4 tablespoons preserves (I used raspberry)
- Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
- Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
- Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
- Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
- Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.
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recipe adapted from allrecipes