Fruit Salsa with Cinnamon Crisps
Servings 8 servings
Fruit Salsa is a dessert meets dip that nobody can ever resist. Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!
Ingredients
For the Cinnamon Crisps
- 10 large flour tortillas 10-inch
- cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
For the Fruit Salsa
- 1 lemon zested & juiced
- 2 granny smith apples
- 1 pound fresh strawberries
- 1 cup melon finely diced your favorite variety or kiwi
- ½ pound raspberries
- 4 tablespoons fruit preserves I used raspberry
Instructions
CINNAMON CRISPS
- Preheat oven to 350°F. 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.
FRUIT SALSA
- Zest and juice the lemon. Set aside.
- Peel and finely chop the apple. Add 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and melon (or kiwi).
- In a large bowl, gently combine the chopped apples, strawberries, melon, raspberries, preserves, and the zest from the lemon. The raspberries will break apart a bit.
- Allow to sit at room temperature at least 15 minutes before serving.
Nutrition Information
Calories: 241, Carbohydrates: 51g, Protein: 4g, Fat: 3g, Sodium: 265mg, Potassium: 310mg, Fiber: 5g, Sugar: 25g, Vitamin A: 50IU, Vitamin C: 54.7mg, Calcium: 68mg, Iron: 1.9mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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