Do you feel like this summer just flew by? I can't believe it is September and NFL Kickoff is tonight. I feel like at the beginning of summer I wanted to do all these things, kid you not, I even had a list. Now that summer is over, I feel like I didn't accomplish nearly anything on that list.
One thing I did do was make this fruit salsa and cinnamon chips on a 90-degree day in Los Angeles. It was so fresh and delicious, my boyfriend said it was the best thing I have ever made. A huge pro about the fruit salsa is that it is made with fresh fruit (no added sugars), 2 tablespoon of honey and some lime juice to zest it up.
The fruit I used was apples, blueberries, strawberries, kiwis, and pineapple; but what you put in this dish is completely up to you! Modify it as you wish. Note the recipe below only makes a small batch so if you need it for a larger group, simply double the recipe.
If you make this Fruit Salsa & Cinnamon Chips recipe, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.
Fruit Salsa & Cinnamon Chips
- 1 apple
- 1 kiwi
- ½ lb strawberries
- 6 oz blueberries
- 1½ cup pineapple
- 2 tablespoon honey
- lime juice to taste
- 10 flour tortillas (8-10 inches)
- ¼ cup melted butter
- ½ cup sugar
- 1 tablespoon cinnamon
Making the Fruit Salsa
- Wash all fruit thoroughly. Peel the kiwi. Then chop up all fruit to a small size.
- Mix together in a bowl but be careful not to stir too hard and smash the fruit.
- In a separate bowl, whisk together honey and lime juice until it is consistent.
- Drizzle over the fruit and stir gently to coat the fruit evenly.
- Refrigerate until ready to serve.
Making the Cinnamon Chips
- Preheat oven to 350° F and combine cinnamon and sugar
- Cut tortillas into triangles and brush melted butter onto one side of each wedge using a pastry brush.
- Stack them one on top of another and you’ll end up with both sides buttered.
- Dip each tortilla into the mixture to coat and place in a single layer on a large baking sheet lined with parchment paper. (You might need 2 baking sheets to make sure the tortillas have enough room to spread out).
- Bake for 7-10 minutes (until crispy and starting to brown slightly on the edges).
- Remove from oven and let cool completely before serving.