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Fruit Salsa with Cinnamon Tortilla Chips

If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. —Nancy Leavitt, Logandale, Nevada
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min./batch
  • Makes
    6 cups salsa and 16 dozen tortilla strips


  • 1 pound fresh strawberries, finely chopped
  • 2 medium apples, peeled and finely chopped
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
  • 2 medium kiwifruit, peeled and finely chopped
  • 3 tablespoons peach or apricot preserves
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • Oil for deep-fat frying
  • 10 flour tortillas (10 inches)
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon


  • In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.
Nutrition Facts
1/4 cup salsa with 8 chips: 166 calories, 4g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 3g protein.

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