Imagine a vibrant bowl of fresh fruit, tossed in a tangy honey-citrus dressing, and paired with crispy, cinnamon-sugared chips. This is the essence of a perfect summer fruit and chips duo. Whether you're hosting a backyard barbecue or looking for a fruit salsa recipe for party spreads, this colorful creation is guaranteed to steal the show. The combination of juicy peaches, sweet mango, tart kiwi, and plump strawberries creates a flavor explosion that's both refreshing and indulgent. Plus, it doubles as a delightful fruit salad with cinnamon chips when you serve it in a big bowl with a spoon. It's the perfect make-ahead appetizer that brings a taste of sunshine to any gathering.
What sets this apart from a regular fruit dish? The crunchy, homemade cinnamon chips, of course! They are the ultimate vehicle for scooping up every last bit of goodness. If you've ever wondered what to serve with fruit salsa, this is it. This tangy fruit salsa with cinnamon chips is not just a snack; it's a celebration of summer. And for an extra twist, you can even serve it as a fruit dip with cinnamon pita chips. The sweetness of the cinnamon against the tartness of the fruit is a match made in heaven. Best of all, this festive fruit salsa with homemade cinnamon chips comes together in minutes and looks absolutely stunning on a party table. Trust me, this will be the first thing to disappear!
Tangy Fruit Salsa with Homemade Cinnamon Sugar Pita Chips – Party Favorite
- Prep the fruit: Wash and dice all the fresh fruit into small, bite-sized pieces, then place them in a large mixing bowl.
- Make the dressing: In a separate bowl, whisk together the lemon juice and honey until smooth, then pour this mixture over the fruit and gently stir to coat. Chill the fruit mixture in the refrigerator while preparing the chips.
- Preheat and prep the chips: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small dish, combine the sugar and cinnamon. Lightly spray each tortilla with coconut oil cooking spray and generously sprinkle both sides with the cinnamon-sugar mixture. Stack the tortillas and slice them into 8 wedges.
- Bake: Arrange the wedges in a single layer on the prepared baking sheets and bake for 10-12 minutes, flipping them halfway through. They will continue to crisp as they cool.
- Finish and serve: Once the chips are done, remove the fruit from the fridge, stir in the fresh basil, and give it a good toss. Serve the fruit salsa alongside the crispy cinnamon chips.
Comments
Post a Comment