Fruit Salsa with Cinnamon Chips

5 from 2 votes

Fruit Salsa is a recipe made with all fresh fruit. They're diced small for an explosion of flavor in every bite.

Course Appetizer

Cuisine American, Vegan

Prep Time 15

Chill Time 15

Total Time 30

Servings Servings

Calories 327kcal

Author Ginny McMeans

Dice apples into small pieces and add to a large bowl, squeeze juice from lemon over apples and stir to combine. This keeps the apples from browning.
Finely chop remaining fruit and add to bowl. Stir fruit gently to combine.
Add preserves and mix well.
Cover and place in the refrigerator at least 15 minutes before serving. Prepare the chips while the fruit salsa is chilling.
Serve with cinnamon chips or cinnamon graham crackers.

Preheat the oven to 400 degrees F.
Line a baking sheet with a silicone mat or parchment paper.
Combine sugar and cinnamon together in a small bowl.
Melt the dairy-free butter in a microwave about 30 seconds, stir until completely melted.
Brush butter onto both sides of tortilla, Sprinkle with sugar mixture on both sides.
Cut tortilla into triangles using a pizza cutter or sharp knife and place on baking sheet.
Bake for 3-4 minutes, flip chips and continue cooking for 3-4 minutes or until golden brown.

The nutrition is for the fruit salsa and the chips. The salsa alone if 85 calories per serving.

It makes a little more than 3 cups and I worked the calories and nutrients out to about ½ cup per person.

Notes:

Here is a tip to save chopping; buy an egg or salad slicer (available on the kitchen aisel) and use it to chop down the fruits. Egg slices work great on strawberries, kiwi, and other soft fruits.
If you want to use another type of apple, then I suggest you try Golden Delicious.
Tortilla cinnamon chips are a great addition and truly complement the fruit salsa. Still, if you want something new and more crunchy, toss some Vegan crackers with butter and cinnamon sugar and bake for a short time in the oven, just a few minutes.

How to store:

You can store the salsa in an airtight container in a fridge, for up to 24 hours.
If you want to freeze the salsa, freeze it in an airtight container, but just freeze the fruits without the apricot preserves. To serve, thaw the salsa and serve. The berries may become mushy after thawing.