Okay, You *Have* to Try This!
So, I’m *obsessed* with this fruit salsa. Seriously. I first made it for a potluck a few years back, and now it’s, like, *the* requested dish. Everyone always asks for the recipe, and honestly, it’s so simple I almost feel silly writing it down. But here we are! It’s perfect for summer BBQs, game nights, or, you know, just because you feel like something sweet and fresh. My kids go bonkers for it.
Why I Make This All the Time
Honestly? It’s a crowd-pleaser. And it’s *way* easier than making a pie or something (though I do love a good pie…). Plus, you can use whatever fruit is in season or on sale, which is a big win in my book. My family loves the combination of the sweet, slightly tart fruit with the crunchy, cinnamon-y chips. It’s also fairly healthy…ish. At least compared to a lot of other desserts! I sometimes even sneak in some finely chopped veggies, like bell peppers – don’t tell the kids!
What You’ll Need (aka The Ingredients)
- Fruit! (About 6 cups total, chopped): I usually go for a mix, like:
- Strawberries (about 2 cups)
- Blueberries (1 cup)
- Kiwi (2-3, peeled and diced)
- Mango (1, peeled, pitted, and diced)
- Pineapple (about 1 cup, diced) – canned is fine if you’re in a pinch!
- Sugar: 2-3 tablespoons, depending on how sweet your fruit is. I sometimes use honey or maple syrup instead, though the flavor is a bit different.
- Lime Juice: From 1 lime. Fresh is best, but the bottled stuff works in a pinch.
- Optional: A pinch of cinnamon, or a tiny bit of finely grated ginger (My grandmother always insisted on a *tiny* pinch of nutmeg too, but I think that’s a bit…much).
- For the Cinnamon Chips:
- 8-10 flour tortillas (the small, 6-inch ones)
- Melted butter (about 4 tablespoons) – or, you know, just eyeball it.
- Cinnamon-sugar mixture (I usually do about ¼ cup sugar and 1 tablespoon cinnamon, but adjust to your taste)
Let’s Get This Party Started (aka Directions)
- Prep the Fruit: Wash and chop all your fruit into bite-sized pieces. This is where I usually sneak a taste… or two. Don’t judge!
- Mix it Up: Gently combine the fruit in a large bowl. Add the sugar and lime juice. Stir gently – you don’t want to mash the fruit.
- Chill Out: Cover the bowl and pop it in the fridge for at least 30 minutes. This lets the flavors meld. Longer is better, actually.
- Make the Chips: While the salsa is chilling, preheat your oven to 350°F (175°C).
- Brush & Sprinkle: Brush each tortilla with melted butter. Sprinkle generously with the cinnamon-sugar mixture.
- Cut & Bake: Cut each tortilla into wedges (I usually do 8 per tortilla). Arrange the wedges in a single layer on a baking sheet. You might need to do this in batches. I have a favorite baking sheet from America’s Test Kitchen that fits a ton, which helps.
- Bake ‘Em Up: Bake for 8-12 minutes, or until the chips are golden brown and crispy. Keep an eye on them – they can burn quickly!
- Cool Down: Let the chips cool completely on a wire rack. They’ll crisp up more as they cool.
My (Not-So-Secret) Notes
I’ve learned a few things making this over the years. For one, don’t over-mix the fruit, or it’ll get mushy. And definitely let the chips cool completely – they’ll be much crispier. Also, if you’re using really juicy fruit, you might want to drain off some of the excess liquid before serving. Although, on second thought, that juice is delicious, so maybe don’t!
I find that the texture of the salsa is a little nicer if you use a relatively sturdy fruit like mangoes or a lot of strawberries as your base – just helps everything stay a bit more cohesive and prevents it form becoming too watery, too fast.
Mix It Up! (Variations)
I’ve tried a few different things with this recipe. Adding a little chopped jalapeño to the salsa gives it a nice kick! I also once tried using peaches and nectarines, which was delicious. One time, I tried to make savory chips with herbs instead of cinnamon-sugar… that wasn’t my best work. Let’s just stick with the sweet ones, shall we?
Oh! And adding a scoop of vanilla ice cream on top is *amazing*. Just saying.
Tools of the Trade (Equipment)
- Large bowl
- Cutting board
- Sharp knife
- Baking sheet(s)
- Pastry brush (or just use your fingers, honestly)
- Wire rack
If you don’t have a pastry brush, you can just drizzle the melted butter over the tortillas and spread it around with your fingers. It works just fine.
Storing Leftovers (Yeah, Right!)
Store any leftover salsa in an airtight container in the fridge. It’s best eaten within 2-3 days… though honestly, in my house it never lasts more than a day! The chips can be stored in an airtight container at room temperature for a few days, but they’re best fresh.
Serving Suggestions
We usually just eat this as a dessert, but it’s also great as an appetizer or snack. Sometimes, I’ll serve it with a dollop of whipped cream or a scoop of vanilla ice cream. My grandma always served fruit salsa with a little bit of sour cream on the side – sounds weird, but it’s surprisingly good!
I’ve recently started using homemade pita chips when I’m feeling ambitious. They’re surprisingly easy to make, if you can find the time.
Pro Tips (Learned the Hard Way)
- Don’t overbake the chips! I once tried rushing this step and ended up with burnt, inedible crisps. Not fun.
- Let the salsa chill for at least 30 minutes. The flavors really do develop over time.
- Use a good quality knife for chopping the fruit. It makes a big difference! Cook’s Illustrated usually has solid reviews.
FAQs (aka Questions I Get Asked)
- Can I use frozen fruit? You can, but it might be a little waterier. Thaw it completely and drain off any excess liquid before using.
- Can I make this ahead of time? Absolutely! The salsa is actually better if you make it a few hours (or even a day) in advance. Just make the chips closer to serving time.
- What if I don’t have all the fruit listed? No worries! Just use whatever fruit you have on hand. It’ll still be delicious.
- Is it *really* that good?! YES!
