Our tropical fruit salsa recipe is a dessert meets dip that is a favorite treat – especially when paired with homemade cinnamon tortilla chips. This isn’t a typical salsa in the sense that there are no savory or spicy notes to it (like cilantro or onion), it’s more like a fruit salad in an easy-to-scoop format. The result: a sweet snack that’s not too sweet.
- Papaya – 1 cup, diced
- Mango – 1 cup, diced
- Pineapple – 1 cup, finely diced
- Navel orange (or tangerines) – 1/2 cup, chopped
- Apples – 1 cup, diced
- Lime – 1 to 2 limes, zested and juiced
- Brown Sugar – 1 to 2 tablespoons
- Flour tortillas – 10 of the 10-inch round tortillas
- Butter or butter-flavored cooking spray
- Dell Cove Spices & More’s Cinnamon and Spiced Sugar Popcorn Seasoning – 3 to 4 tablespoons
For the fruit salsa:
In a large bowl, thoroughly mix the fruit, the lime zest & juice, and the brown sugar. Cover your bowl, and chill in the refrigerator at least 30 minutes. Make this on the same day you will be serving it, and not too far in advanced, so your apples don’t brown and the salsa won’t get too runny.
For the cinnamon chips:
Preheat your oven to 350 degrees. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with our Cinnamon & Spiced Sugar popcorn seasoning (use as much or as little as you like), then cut the tortillas into wedges and arrange them in a single layer on a large baking sheet. Bake in the oven for 8 to 10 minutes, and keep an eye on them (so they don’t burn). Remove and let the chips cool for about 15 minutes. Repeat this with the remaining tortilla wedges. Then, serve the chips with your tropical fruit salsa!