Cool Summer Treat: Fruit Salsa and Cinnamon Tortilla Chips

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I discovered this recipe while looking for something refreshing to take to a pool party with some friends. As we were all eating an array of appetizers, one of the guys was eating the fruit salsa like applesauce. I told him that to get the total “ahh” from the salsa he had to put it on the cinnamon chip. When he did he agreed that the two together were a great compliment to each other. But everyone agreed that the salsa or chips alone make a great treat as well.

Fruit Salsa and Cinnamon Tortilla Chips

2 kiwis, peeled and diced

2 peaches or nectarines, peeled and diced (optional)

2 Golden Delicious apples – peeled, cored and diced

8 ounces raspberries

1 pound strawberries

1/2 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor (I used apricot)

10 (10 inch) flour tortillas

butter or buttered flavored cooking spray

Cinnamon Mixture:

1/2 c. sugar

2 teaspoons ground cinnamon


  1. In a large bowl, thoroughly mix diced fruit, Brown Sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray or spread lightly with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon mixture. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit.

I tweaked this recipe a little by adding the peaches or nectarine and taking out white sugar. This is a recipe that as long as you are using fresh sweet fruit, you could use any four or 5 fruits as the main ingredients.


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