Description
Fresh fruit salsa made with peaches, mango, kiwi, strawberries, honey, lemon juice, and basil. Served with crispy cinnamon sugar chips for a refreshing summer appetizer.
Ingredients
Scale
- 2 peaches, peeled and diced
- 1 mango, peeled, cored and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas
- Coconut oil cooking spray or melted butter
Instructions
- Peel and dice all fruit into small pieces and place in a large bowl.
- Whisk together lemon juice and honey.
- Pour over fruit and stir gently to combine.
- Cover and refrigerate while preparing the chips.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix sugar and cinnamon in a small bowl.
- Coat tortillas with cooking spray or melted butter and sprinkle both sides with cinnamon sugar.
- Stack tortillas and cut into 8 wedges each.
- Arrange on baking sheets and bake for 10 to 12 minutes, flipping halfway through.
- Cool completely until crisp.
- Stir basil into the fruit salsa before serving.
- Serve with cinnamon sugar chips.
Notes
- Remove chips when golden because they continue crisping as they cool.
- Brush both sides with butter for extra crunch.
- Chips keep up to 1 week at room temperature.
- Fruit salsa keeps up to 3 days refrigerated.
- Drain excess juice before serving leftovers.
- Prep Time: 17 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 432
- Sugar: 24
- Sodium: 436
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 83
- Fiber: 6
- Protein: 9
- Cholesterol: 0