Fruit Salsa with Cinnamon Tortilla Chips

    35 mins

    The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator.

    191 people made this

    Serves: 32 

    • 1 Fuji apple - peeled, cored and diced
    • 2 kiwi fruit, peeled and diced
    • 1 cup sliced fresh strawberries
    • 2 Golden Delicious apples - peeled, cored and diced
    • 2 kiwis, peeled and sliced
    • 250g raspberries
    • 2 bananas, peeled and sliced
    • 500g strawberries, hulled and cut in half or sliced if large
    • 1 tablespoon fresh lime juice
    • 1-2 tablespoons white sugar
    • 2 tablespoons white sugar
    • 1 tablespoon brown sugar
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons any flavoured fruit jam or preserve
    • 1/2 teaspoon ground nutmeg
    • 10 (20cm-25cm) flour tortillas
    • cooking spray
    • 1 cup oil for frying
    • cinnamon sugar
    • 6 (10 inch) flour tortillas
    • 3 tablespoons white sugar
    • 1 tablespoon ground cinnamon

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
    2. In a large bowl, thoroughly mix kiwi fruit, apples, raspberries, strawberries, white sugar, brown sugar and fruit jam or preserve. Cover and chill in the refrigerator at least 15 minutes.
    3. Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
    4. Preheat oven to 180 degrees C
    5. Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
    6. Coat one side of each flour tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
    7. Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
    8. Bake in the preheated oven for 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
    9. Serve the cinnamon chips warm with the chilled fruit salsa.

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    Reviews and ratings
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    Reviews in English (152)


    Delicious tortillas, but it's not necessary to fry these. I lightly brushed melted butter over the tortillas, sprinkled with cinnamon and sugar and just baked. The sugar caramalized beautifully and the kids said they tasted like Cinnamon Toast Crunch cereal. Due to fruit allergies, I had to eliminate the apples and kiwi, but it was still wonderful just with the berries and bananas. If you have any leftover chips, use them as a base and top with caramel swirl icecream, caramel sauce, chocolate whipped cream and a few chocolate curls. Makes a really pretty presentation! Thanks Crissy!  -  15 Mar 2004  (Review from Allrecipes US | Canada)


    I too sprayed my chips w/ butter flavor spray & then sprinkled w/ cinamon sugar & baked at 350 degrees for about 15 minutes. I added blueberries to the mix & I didn't peel my apple. The only thing I iwll do differently next time is dip the apple pieces in some lemon juice to prevent discoloring. My guests really enjoyed this...thanks!  -  04 Jul 2006  (Review from Allrecipes US | Canada)


    Also added: fresh pineapple, red grapes, pears, and mandrin oranges, didn't use banana though. Used Fruit Fresh too to keep colors bright. This is an awesome appetizer to serve guests, tastes like fresh fruit pie. Chopping isn't too tedious if you used a chopper (mine is by Pampered Chef) *kids love to help chop.  -  07 Nov 2003  (Review from Allrecipes US | Canada)