Today I am sharing a fabulous Fruit Salsa recipe with you! Not only is it incredibly fresh and delicious, but it is pretty and colorful as well. It is wonderful served with homemade cinnamon chips, or even as a salsa to serve with grilled chicken, pork, or fish! We like to enjoy this Fruit Salsa as an appetizer for our summer BBQ’s. It is very popular with everyone I serve it to, be they family or friend!
People really love munching on this tasty appetizer while we are sitting outside waiting for the food cooking on the grill to be done. There is nothing people enjoy more than chatting around a communal bowl of tasty food ready to dip into with crisp buttery cinnamon sugar tortilla chips! Except maybe a rusty nail cocktail. Quick, easy, and incredibly delicious, Fruit Salsa is perfect to serve at this time of year when we have an abundance of fresh fruit available!
WHAT YOU NEED TO MAKE A FRUIT SALSA RECIPE
I am including ingredients for both the salsa and the cinnamon tortilla chips if you wish to make them as well.
| INGREDIENTS |
| 1 TBS honey |
| 1 tsp fresh lemon or lime juice |
| Pinch of ground cinnamon |
| 4 cups of finely diced seasonal fresh fruit (use a variety of colours) |
| 1 TBS sugar |
| 1/8 tsp ground cinnamon |
| 6 (6-inch) flour tortillas |
| 1 ½ TBS melted butter |
HINTS & TIPS FOR MAKING FRUIT SALSA
If you follow my hints and tips your family and friends can be enjoying this delicious salsa lickety split!
- Read through the recipe several times before beginning to help familiarise yourself with ingredients needed and any special tools, etc. you might need to use.
- Assemble all of your ingredients in one place. This simple step can help to prevent you from leaving something integral to the recipe out by mistake.
- If you are serving the cinnamon tortilla chips with them, (and why wouldn’t you!) you can prepare them up to 4 days ahead of time. Simply, make, bake, and store in an airtight container until you need them.
- Whether on the day or a few days ahead, I always make my cinnamon chips first. That way I can throw the salsa together just before I am ready to serve it, keeping it nice and fresh!
- I use taco sized soft flour tortillas. They are the best size for the chips.
- Brush the melted butter onto the tortillas with a pastry brush. This helps to evenly distribute it.
- Once sprinkled with the cinnamon sugar, it is quite simple to cut the tortillas into wedges using a pizza cutter.
- Don’t crowd the cinnamon-dusted tortilla wedges on the baking sheet. Leave plenty of space around them for the air to circulate.
- Keep an eye on them. They can brown rather quickly. Allow cooling completely before serving or storing. Store in an airtight container.
- I like to sweeten the fruit with honey. Natural sweeteners go much nicer with the fruit. I also add some lemon or lime juice which helps to keep the colours fresh and adds a nice tang!
- Make sure you cut all of your fruit into small bits. This makes the salsa much easier to scoop and to eat.
- Don’t mix the salsa ingredients together until just prior to serving for the freshest flavours and colours.
- The longer it stands, the more juices are released from the fruit, so this is really best made as soon as possible prior to serving and is best eaten on the day.
- I have used strawberries, kiwi, and apple for this salsa, but you can use any combination of fruits which your family enjoys. Just make sure you use a nice variety of colours, textures, and flavours in the salsa for the best results.
HOW TO MAKE FRUIT SALSA
(including the optional Cinnamon Chips)
Make the chips first. Preheat the oven to 350*F. Have a large baking tray ready.
Combine the cinnamon and sugar together in a bowl.
Brush the top-side of each tortilla with melted butter. Sprinkle with the cinnamon sugar.
Cut into wedges using a pizza cutter.
Place the wedges on the baking sheet and bake for 10 to 12 minutes until a light golden brown. Leave to cool completely.
Chop and prepare all of your fruit. Peel the kiwi, leave the peel on the apple and dice everything into small dice.
To make the salsa. Whisk the honey, lemon juice and cinnamon together. Place your diced fruit into a bowl. Add the honey mixture and gently combine.
Transfer to a serving bowl.
Serve immediately with the cinnamon chips!
WHEN TO SERVE FRUIT SALSA
This delicious fruit salsa recipe makes the perfect summer appetizer for when you are barbequing. It also makes a nice dessert option or a healthy snack. It’s always a real crowd pleaser! With its variety of textures and colors, it is really pretty and appealing to look at and always gathers lots of oohs and aahs when I bring it out to the table.
You could also use it as a part of a weekend breakfast or brunch.
You don’t have to make the cinnamon chips and use it as a dip. This fresh and fruity salsa also goes very well as a garnish/sauce for grilled chicken pork or mild-flavored fish!
You could really use almost any fruit in this recipe. If you are not fond of one of my suggestions, know that mango goes very well with strawberries and kiwi as does pineapple. You can use different berries if you wish, whatever is in season.
Wonderfully delicious, ready in a jiffy and perfect for a last-minute summer Barbeque or Party, this Fruit Salsa is sure to go down a real treat with all of your family and friends!
Fruit Salsa Recipe
Fresh and delicious. This makes either a great appetiser or dessert for all your summer get-togethers! I like to make Cinnamon Chips to serve with this tasty dip!
Ingredients
For the Salsa:
- 1 TBS honey
- 1 tsp fresh lemon or lime juice
- Pinch of ground cinnamon
- 4 cups of finely diced seasonal fresh fruit (use a variety of colours)
Cinnamon Chips to serve:
- 1 TBS sugar
- 1/8 tsp ground cinnamon
- 6 (6-inch) flour tortillas
- 1 ½ TBS melted butter
Instructions
Make the chips first. Preheat the oven to 350*F. Have a large baking tray ready.
Combine the cinnamon and sugar together in a bowl. Brush the top-side of each tortilla with melted butter. Sprinkle with the cinnamon sugar. Cut into wedges using a pizza cutter. Place the wedges on the baking sheet and bake for 10 to 12 minutes until a light golden brown. Leave to cool completely.
Chop and prepare all of your fruit. Peel the kiwi, leave the peel on the apple and dice everything into small dice.
To make the salsa. Whisk the honey, lemon juice and cinnamon together. Place your diced fruit into a bowl. Add the honey mixture and gently combine.
Transfer to a serving bowl. Serve immediately with the cinnamon chips!
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 100
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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