Loaded with fresh fruit and berries, fruit salsa with homemade cinnamon chips makes an easy and refreshing summer dessert dip.
Ingredients
For the Fruit Salsa:
1lb.fresh strawberries
1pintfresh blueberries
½pintfresh raspberries
2apples
½cuplemon juice
2Tablespoonshoney
¼tspvanilla
For the Cinnamon Chips:
6flour tortillas
½cupbutter
½cupgranulated sugar
2tspcinnamon
Instructions
To make the fruit salsa:
Dice the strawberries and place in a medium size bowl. Cut the blueberries and raspberries into havles or quarters, depending on their size, and add them to the bowl. Peel and finely dice the apples and add them to the bowl.
In a small bowl, stir to combine the lemon juice, honey, and vanilla. Pour over the fruit and stir gently to coat.
Cover and chill for about 15 minutes in the refrigerator before serving.
To make the chips:
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Using a sharp knife or pizza cutter, cut the tortillas into 8 equal triangles. Lay triangles out in a single layer on the baking sheet.
Brush tortillas with butter and sprinkle with cinnamon sugar. Flip over and repeat on the other side.
Bake for 7-8 minutes or until crisp. Move to a wire rack to cool. Repeat with additional batches (you can reuse the same sheet of parchment paper).
Store cooled chips in an airtight container if not serving immediately.
Notes
For the best color and presentation serve the fruit salsa shortly after being prepared. As it sits the apples will take on a pink tint from the berries. Note: this does not affect the flavor just the color.However, you can make the cinnamon chips up to 3 days ahead of time and store in an airtight container until ready to serve.