Fruit Salsa with Cinnamon Tortilla Chips

    Fruit Salsa with Cinnamon Tortilla Chips

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    About this recipe: 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.

    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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