

Fruit Salsa with Cinnamon Sugar Tortilla Chips
Total Time: 00h 35m
Hands-on Time: 00h 25m
Makes: 8 servings
Beautiful and luscious tri-colored fruit salad with lemon and honey, served with easy homemade cinnamon-sugar tortilla chips. Perfect for summer entertaining.
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Ingredients
- For the Cinnamon Sugar Tortilla Chips:
- 1/2 cup Frontier Co-op® Organic, Fairtrade Certified Cane Sugar
- 2 tablespoons Frontier Co-op® Regenerative Organic Certified® Ceylon Cinnamon
- 1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Ginger
- 8 (6-inch) flour tortillas
- 4 tablespoons melted butter
- For the Fruit Salsa:
- 2 cups finely diced fresh strawberries (about 1 quart)
- 2 cups finely diced fresh mango (2-3 mangoes)
- 1 cup finely diced kiwi (2-3 kiwi fruits)
- Juice from 1 lemon
- 1 tablespoon honey
Directions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Whisk together the sugar, cinnamon and ginger and transfer to a shallow bowl or plate that’s just big enough for the tortillas.
- Brush both sides of a tortilla with melted butter. Dip both sides of tortilla in cinnamon sugar mixture, pressing gently to make sure it adheres.
- Cut each tortilla into 8 triangles, then transfer to prepared baking sheets, spreading them in a single layer. Bake for 12 to 15 minutes, until tortillas are crispy. Remove from oven and let cool completely.
- Make the Fruit Salsa: In a large mixing bowl, add strawberries, mango, kiwi, lemon juice and honey toss to combine and coat well. Serve right away with the cinnamon sugar tortilla chips.