Fruit Salsa
This fresh fruit salsa is a sweet salsa recipe bursting with summer berries. Serve it with cinnamon chips for a light and easy snack!
Servings: 8 servings
Ingredients
- 1 pound strawberries hulled
- 1 red apple peeled and cored
- 6 ounces raspberries
- ½ cup blueberries
- 3 Tablespoons strawberry preserves or raspberry
Cinnamon Tortilla Chips (Optional)
- 5 8-inch flour tortillas
- Non-stick cooking spray
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Wash and dice up all the fruit into about the same sized pieces.
- Toss the fruit together in a bowl with the fruit preserves until well combined.
- Let sit for 15 minutes before serving.
For the Cinnamon Chips:
- Preheat oven to 400º F.
- Mix together sugar and cinnamon. Set aside.
- Use a pizza cutter to cut the tortillas into triangles (slice like you would a pizza).
- Arrange in a single layer on a baking sheet. Spray with non-stick spray and sprinkle the sugar mixture evenly over the tortillas.
- Bake for 10-11 minutes until they are crispy. Remove and let cool.
Notes
- Nutritional information is for the fruit salsa only, without chips for serving.
- Make ahead: Best served the day it's made as the fruit salsa gets watery after 5-6 hours.
Nutrition
Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 4mg | Potassium: 156mg | Fiber: 3g | Sugar: 11g | Vitamin A: 31IU | Vitamin C: 42mg | Calcium: 18mg | Iron: 0.5mg
