Fruit Salsa and Cinnamon Chips Recipe

Strawberries: Fresh and juicy, they add a sweet and slightly tart flavor to the salsa.

Pineapple: Provides a tropical sweetness and a bit of acidity to balance the flavors.

Kiwi: Adds a unique tangy taste and vibrant green color to the salsa.

Lime juice: Enhances the freshness and adds a zesty kick to the salsa.

Honey: Natural sweetener that helps to meld all the flavors together.

Flour tortillas: Used to make the crispy cinnamon chips that accompany the salsa.

Butter: Melted and brushed onto the tortillas to help the cinnamon sugar stick and create a crispy texture.

Sugar: Combined with cinnamon to sprinkle over the tortillas, adding sweetness and flavor.

Cinnamon: Mixed with sugar to give the chips a warm, spicy flavor.

When preparing the fruit salsa, ensure that all the fruits are diced uniformly. This not only enhances the presentation but also ensures that each bite has a balanced mix of flavors. For the cinnamon chips, make sure to brush the tortilla wedges evenly with melted butter to achieve a consistent golden brown color and crispiness.

• diced strawberries - Substitute with diced mango: Mango provides a similar sweetness and texture, adding a tropical twist to the salsa.

• diced pineapple - Substitute with diced peaches: Peaches offer a juicy and sweet flavor that complements the other fruits well.

• diced kiwi - Substitute with diced green grapes: Green grapes provide a similar tartness and juicy texture, making them a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, enhancing the freshness of the salsa.

• honey - Substitute with agave syrup: Agave syrup provides a similar sweetness and consistency, making it a good alternative for honey.

• flour tortillas - Substitute with corn tortillas: Corn tortillas can be used to make chips that are equally crispy and delicious, with a slightly different flavor profile.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps in achieving a crispy texture for the chips.

• sugar - Substitute with coconut sugar: Coconut sugar offers a similar sweetness with a slight caramel flavor, making it a good alternative.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that can complement the sweetness of the chips in a similar way to cinnamon.

• To keep your fruit salsa fresh, store it in an airtight container in the refrigerator. It will stay vibrant and delicious for up to 3 days.
• For the cinnamon chips, ensure they are completely cooled before storing. Place them in an airtight container or a resealable plastic bag. They will remain crispy for about a week.
• If you want to freeze the fruit salsa, transfer it to a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
• Unfortunately, cinnamon chips do not freeze well as they tend to lose their crispiness. It’s best to make them fresh when needed.
• For a quick refresh, if the cinnamon chips lose their crunch, you can reheat them in the oven at 350°F (175°C) for about 5 minutes.
• When ready to serve the fruit salsa, give it a good stir to redistribute the lime juice and honey that may have settled at the bottom.
• If you prefer, you can prepare the fruit salsa ingredients ahead of time and store them separately. Combine them with lime juice and honey just before serving for the freshest taste.

• For the cinnamon chips:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the cinnamon chips on a baking sheet in a single layer. Bake for 5-7 minutes or until they regain their crispiness. Keep an eye on them to avoid burning.
  2. Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cinnamon chips in the air fryer basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.
  3. Microwave Method: Place the cinnamon chips on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds. Check for crispiness and add more time in 10-second intervals if needed.

• For the fruit salsa:

  1. Room Temperature Method: Remove the fruit salsa from the refrigerator and let it sit at room temperature for about 15-20 minutes. This allows the flavors to meld and the salsa to lose its chill without compromising texture.
  2. Microwave Method: Transfer the fruit salsa to a microwave-safe bowl. Microwave on medium power for 10-15 seconds, just enough to take the chill off without making the fruit mushy. Stir well before serving.
  3. Stovetop Method: Place the fruit salsa in a small saucepan over low heat. Warm gently for 2-3 minutes, stirring occasionally. Be careful not to overheat, as this can cause the fruit to break down.

• Oven: Used to bake the tortilla wedges until they are crispy.

• Mixing bowl: Used to combine the diced strawberries, pineapple, kiwi, lime juice, and honey.

• Baking sheet: Used to place the tortilla wedges on for baking.

• Pastry brush: Used to brush melted butter onto the tortilla wedges.

• Small bowl: Used to mix the sugar and cinnamon together.

• Knife: Used to dice the strawberries, pineapple, and kiwi.

• Cutting board: Used as a surface to dice the fruits.

• Measuring cups: Used to measure the quantities of strawberries, pineapple, and kiwi.

• Measuring spoons: Used to measure the lime juice, honey, sugar, and cinnamon.

• Spatula: Used to mix the fruit salsa ingredients together.

• Cooling rack: Used to let the baked tortilla wedges cool down after baking.

Prep ingredients ahead: Dice the strawberries, pineapple, and kiwi the night before and store them in the fridge.

Use pre-made chips: Buy pre-made cinnamon chips to skip the baking step.

Mix in bulk: Double or triple the fruit salsa recipe and store leftovers for future use.

Efficient baking: Use multiple baking sheets to bake all tortilla wedges at once.

Quick clean-up: Line baking sheets with parchment paper to reduce cleaning time.