Fruit Salsa Recipe

This vibrant fruit salsa combines juicy summer fruits with a hint of honey and fresh basil, creating a refreshing appetizer or dessert that pairs perfectly with homemade cinnamon sugar tortilla chips. The contrast of sweet fruit and crispy chips makes this a crowd-pleasing treat for any gathering.

I first made this fruit salsa for a summer barbecue when I needed something light to balance all the heavy grilled dishes. The bowl was completely empty within minutes, and now it's requested at every family gathering we host.

Ingredients

• Fresh peaches: Provide natural sweetness and a soft texture that balances perfectly with the crispier fruits
• Mango: Adds tropical flavor and a beautiful golden color to the mix
• Kiwi: Offers a tangy contrast and stunning bright green visual appeal
• Strawberries: Bring familiar sweetness and vibrant red color to complete the rainbow appearance
• Fresh lemon juice: Prevents the fruit from browning and brightens all the flavors
• Honey: Naturally sweetens while adding subtle floral notes
• Fresh basil: Might seem unexpected but adds an aromatic dimension that elevates this from ordinary fruit salad
• Granulated sugar: Combines with cinnamon for the perfect sweet coating on the chips
• Cinnamon: Adds warmth and spice that complements the fresh fruits beautifully
• Tortillas: Create the perfect vehicle for scooping the salsa; look for high quality ones without preservatives

Step-by-Step Instructions

Prepare the fruit:

Cut all fruits into small uniform dice about 1/4 inch in size for the perfect texture. The key is consistency in size so each bite has a good mix of flavors. Take care to remove all peels, cores, and hulls completely for the best eating experience.

Create the dressing:

Whisk lemon juice and honey together until fully incorporated. The acidity from the lemon not only prevents browning but also balances the sweetness of the fruits. The honey adds a depth of flavor that plain sugar cannot match.

Mix the salsa:

Pour the dressing over the prepared fruit and gently toss until everything is evenly coated. Be careful not to overmix or you'll crush the softer fruits like strawberries. The goal is to preserve the individual fruit pieces while allowing the flavors to meld.

Prepare cinnamon sugar:

Thoroughly combine granulated sugar and cinnamon in a small bowl, making sure there are no clumps. This mixture should be evenly blended for consistent flavor on each chip.

Prepare the tortillas:

Spray each tortilla lightly but completely with cooking spray or brush with melted butter. This helps the cinnamon sugar adhere and creates that perfect crispy texture. Sprinkle the cinnamon sugar mixture generously on both sides.

Create triangles:

Stack the prepared tortillas and cut them into triangles using a sharp knife or pizza cutter. Eight triangles per tortilla gives the perfect size for dipping without breaking.

Bake to perfection:

Arrange the triangles in a single layer without overlapping on parchment-lined baking sheets. Bake until they begin to turn golden around the edges, flipping halfway through for even cooking. Remember they will continue to crisp as they cool.

Final touches:

Just before serving, gently fold the fresh chopped basil into the fruit mixture. The warmth of the chips against the cool fruit creates a delightful temperature contrast.

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The first time I made this recipe, I accidentally added the basil at the beginning instead of the end. What seemed like a mistake turned into a happy accident as the basil had more time to infuse its flavor throughout the fruit. Now my family prefers it this way!

Make-Ahead Options

The beauty of this fruit salsa lies in its flexibility. You can prepare the fruit mixture up to 4 hours before serving. Just hold off on adding the basil until right before serving to preserve its vibrant color and fresh flavor. The cinnamon chips can be made 2-3 days in advance and stored in an airtight container at room temperature. If they lose their crispness, simply place them in a 300°F oven for 5 minutes to refresh.

Seasonal Variations

This recipe shines with whatever fruits are at their peak. In spring, try strawberries, pineapple and kiwi. Summer calls for peaches, nectarines and berries. Fall brings apples, pears and pomegranate seeds. Winter can feature citrus segments and persimmons. The key is using fruits with varying textures and complementary flavors. Adjust the honey according to the natural sweetness of your chosen fruits.

Serving Suggestions

While the cinnamon sugar tortilla chips are the classic pairing, this versatile fruit salsa can be enjoyed in many ways. Serve it over vanilla ice cream for a quick dessert, spoon it onto pancakes or waffles at brunch, use it as a topping for grilled chicken or fish, or layer it with yogurt and granola for a beautiful breakfast parfait. For a more sophisticated dessert, serve in martini glasses with a small scoop of sorbet.

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Enjoy this vibrant fruit salsa recipe and delight your friends and family with its perfect balance of sweet, tangy, and aromatic flavors!

Frequently Asked Questions

→ Can I use other fruits for the salsa?

Yes, feel free to substitute your favorite fruits like pineapple, blueberries, or apples to customize the salsa to your taste.

→ How do I store the fruit salsa and chips?

Store the fruit salsa in an airtight container in the refrigerator for up to 3 days. The chips can be kept in an airtight container at room temperature for 2-3 days.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the fruit salsa a few hours in advance and refrigerate. Bake the cinnamon chips fresh for the best texture.

→ What’s a good alternative to tortillas for the chips?

You can use pita bread, gluten-free wraps, or even pre-made pita chips as an alternative for the cinnamon crisps.

→ Do I need to peel all the fruit before using?

Yes, peeling fruits like peaches, mangoes, and kiwis is recommended for the best texture and flavor in the salsa.