American
Fresh Fruit Salsa with Cinnamon Tortilla Chips
Knife-cut strawberries, kiwi, apple, and raspberries form a bright spoonable fruit salsa beside crisp baked tortilla wedges lacquered lightly with butter and cinnamon sugar.
8 servings · 30 minutes prep · 10 minutes cook
Ingredients
Fruit Salsa
- 1 pound strawberries, hulled and cut into 1/4-inch dice
- 3 ripe-firm kiwi, cut into 1/4-inch dice
- 1 crisp apple, cored and cut into 1/4-inch dice
- 1 cup raspberries, halved if large
- 1 tablespoon fresh lime juice
- 2 tablespoons seedless raspberry preserves
Cinnamon Tortilla Chips
- 8 six-inch flour tortillas
- 2 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 small pinch kosher salt
Directions
Bake the Cinnamon Chips
- Heat the oven to 375°F (190°C). Cut each tortilla into eight wedges and arrange in one layer on two baking sheets.
- Brush both sides very lightly with the melted butter. Combine the sugar, cinnamon, and salt; sprinkle evenly over the tops. Bake 8–11 minutes, rotating pans once, until dry and lightly browned. Cool completely.
Cut and Fold the Fruit
- Before hulling, peeling, coring, cutting, or juicing, rinse the strawberries, kiwi, apple, raspberries, and lime thoroughly under cool running water, then dry them with clean towels.
- Combine the strawberries, kiwi, and apple with the lime juice and raspberry preserves. Fold until lightly glazed.
- Add the raspberries and fold only three or four times, leaving recognizable pieces. Rest in the refrigerator for 15 minutes.
Drain and Serve Promptly
- Stir once and, if a large puddle has formed, lift the fruit into a chilled serving bowl with a slotted spoon; excess syrup makes the chips collapse.
- Serve the chilled salsa beside the fully cooled chips within 1 hour. Never mix the chips into the bowl ahead of time. Cover and refrigerate leftover salsa promptly and use within 2 days for best quality. Discard salsa left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
