Fruit Salsa with Cinnamon Chips
Fruit Salsa is a recipe made with all fresh fruit. They're diced small for an explosion of flavor in every bite.
Servings 6 Servings
- 2 cups diced apples - 2 Granny Smith Apples
- 2 tablespoons freshly squeezed lemon juice
- 1 cup mango - one large mango
- 1 cup strawberries - diced finely
- ½ cup kiwi - peeled and diced finely
- ½ cup raspberries - cut in halves or quarters depending on their size
- ¼ cup apricot preserves
- Garnish mint - optional
- 5 flour tortillas
- ½ cup dairy free butter - melted
- 4 tablespoons organic sugar
- 2 teaspoons ground cinnamon
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.
Calories: 327kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 293mg | Potassium: 234mg | Fiber: 4g | Sugar: 26g | Vitamin A: 353IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 1mg