Fruit Salsa with Cinnamon Sugar Tortilla Chips
Bursting with fresh fruit goodness, you can customise this Salsa by choosing your favourite fruits to add. The Salsa is served with crispy, golden triangles dusted with a blend of cinnamon and sugar for the perfect touch of sweetness and crunch. Dip, crunch, and savour the deliciousness!
How long will it take?
30 minutes
What’s the serving size?
Serves 10
What do I need?
For the Fruit Salsa
- 1 punnet strawberries, chopped
- 1 punnet blueberries
- 1 punnet blackberries
- 1 large orange, peeled and chopped
- ¼ watermelon, peeled and chopped
- 2 kiwi fruit, peeled and chopped
- 1 peach, chopped
- 1 nectarine, chopped
- 1 tbsp fresh lemon juice
- Freshly chopped mint leaves, to serve
For the Cinnamon Sugar Tortilla Chips
- ½ cup caster sugar
- 2 tsp cinnamon
- 10 flour tortillas
- 4 tbsp unsalted butter, melted
How do I make it?
- Preheat oven to 200C. Line two baking trays with baking paper
- Add all fruit to a large bowl and pour over lemon juice. Toss to combine, then refrigerate until ready to serve.
- Meanwhile, combine caster sugar and cinnamon in a bowl. Brush both sides of tortillas with melted butter and then sprinkle with the caster sugar mix on both sides.
- Cut tortillas into wedges and place in a single layer on baking trays. Bake for 6 minutes, then turn chips and bake for a further 6 minutes. Remove from oven and set aside to cool completely (they will become crisp as they cool).
- To serve, sprinkle Fruit Salsa with fresh mint and serve with Cinnamon Sugar Tortilla Chips.
