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Fresh Fruit Salsa with Cinnamon Chips

Lime and basil really brighten the flavors in this colorful salsa. It's best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    4-1/2 cups salsa (64 chips)


  • SALSA:
  • 1 medium pear, peeled and finely chopped
  • 1 medium apple, peeled and finely chopped
  • 1 medium kiwifruit, peeled and finely chopped
  • 1 small peach, peeled and finely chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped fresh strawberries
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 3/4 teaspoon grated lime zest
  • 3 small fresh basil leaves, thinly sliced
  • 3 fresh mint leaves, thinly sliced
  • 8 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon


  • In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until serving.
  • Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas; toss to coat.
  • Arrange in a single layer on ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Serve with salsa.
Nutrition Facts
1/4 cup salsa with 4 chips: 124 calories, 2g fat (0 saturated fat), 0 cholesterol, 118mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.
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