Fruit Salsa is a dessert meets dip that nobody can resist. Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!
Fruit Salsa is a recipe I’ve been making pretty much forever. This isn’t a typical salsa in the sense that it doesn’t have any savory notes to it (like cilantro or onion), it’s more like a sweet berry fruit salad in a scoopable form.
It’s the perfect light summer snack or appetizer and a delicious treat to serve at a potluck or bridal shower (and I always seem to have to double the recipe)!
This recipe starts with ripe juicy berries and fresh summer watermelon and then I like to add in diced apples for a little bit of crunch. You can certainly add in any kind of fruit to this recipe, kiwi, pineapple and mango are amazing in this recipe too!
FRUIT SALSA WITH CINNAMON CRISPS
10 flour tortillas (10″)
Cooking spray or Olive Oil Spray
1/3 cup sugar
1 teaspoon cinnamon
2 granny smith apples
1 cup finely diced melon (your favorite variety) or kiwi
1 lb strawberries
1/2 lb raspberries
4 tablespoons preserves (I used raspberry)
Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
Allow to sit at room temperature at least 15 minutes before serving.