Tropical Fruit Salsa with Cinnamon Chips
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.
Loaded with fresh fruit, our recipe takes a culinary note from our trips to Mexico and Hawaii. So we've tweaked the traditional recipe to make the flavors a little more tropical, with the use of pineapple, mango, orange and papaya. We recommend using fresh fruit for this recipe, but you can always go with frozen fruit chunks - especially for the mango and papaya - if you can't find this fresh in your local grocery store.
Or, mix it up with whatever you have on hand - from apples and bananas, to a mix of strawberries, raspberries, blackberries (and other berries). Perfectly refreshing for a BBQ or a baby shower, we always serve a bowl of this at our annual Cinco de Mayo party. Want to add some heat? Mince in 1/2 of a small jalapeno pepper to the fruit mix.
The cinnamon chips (or cinnamon crisps, if you're British!) can be made up to 4 days ahead of time, cooled and stored in an airtight container.
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. Got a bit of juice left over? Try mixing it with some rum for a tropical cocktail. Have some left over cinnamon chips? (I doubt it - but just in case....) Put the chips into a plastic bag and use a rolling pin to break the chips into crumbles or sprinkles, and then sprinkle those over a bowl of vanilla or chocolate ice cream.
- 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!