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 minutesminutes
Chill Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6Servings
Calories 327kcal
Author Ginny McMeans
Ingredients
Fruit Salsa
2cupsdiced apples - 2 Granny Smith Apples
2tablespoonsfreshly squeezed lemon juice
1cupmango - one large mango
1cupstrawberries - diced finely
½cupkiwi - peeled and diced finely
½cupraspberries - cut in halves or quarters depending on their size
¼cupapricot preserves
Garnishmint - optional
For Chips
5flour tortillas
½cupdairy free butter - melted
4tablespoonsorganic sugar
2teaspoonsground cinnamon
Instructions
Fruit Salsa
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.
Cinnamon Chips
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.
Video
Notes
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.