The Best Fruit Salsa with Cinnamon Sugar Tortilla Chips – 4 Sons ‘R’ Us
A vibrant and refreshing fruit salsa made with fresh strawberries, mango, pineapple, and berries, tossed in a honey-lime dressing. Served with homemade cinnamon sugar tortilla chips for a perfect sweet and crunchy appetizer or dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (includes 20 minutes chilling)
- Yield: 4-6 servings
- Category: Dessert
- Method: Campfire Cooking
- Cuisine: African-Inspired
- Diet: Vegetarian
Ingredients
- 1 cup fresh strawberries, hulled and diced
- 1 cup fresh mango, peeled and diced
- 1 cup fresh pineapple, diced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 tablespoon honey or agave nectar
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon ground cinnamon
- 8 small flour tortillas (6-inch)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine strawberries, mango, pineapple, blueberries, and raspberries.
- In a small bowl, whisk honey, lime juice, lime zest, and 1/4 teaspoon cinnamon. Pour over fruit and toss gently. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Cut tortillas into triangles.
- Mix sugar and 1 teaspoon cinnamon in a small bowl. Brush tortilla triangles with melted butter and sprinkle with cinnamon sugar.
- Arrange in a single layer on a baking sheet. Bake 8-10 minutes, turning halfway, until golden and crisp. Cool completely.
- Serve chilled salsa with chips.
Notes
For a vegan version, use agave nectar and plant-based butter. Chips can be stored in an airtight container for up to 3 days. Salsa is best consumed within 2 days.