Pucker up for a fruity fiesta. This vibrant fruit salsa is a sweet-tart summertime showstopper. Perfect for picnics, potlucks or just a chill afternoon with friends, this tasty, tangy treat is a welcome counterpart to the usual savory fare. Feel free to go wild with your fruit choices – adding what delights you most (we’re thinking mangoes and passion fruit!). And don't skip making the simple and flavorful cinnamon-sugar tortilla chips to scoop with abandon.
Fiesta Fruit Salsa With Cinnamon-Sugar Tortilla Chips
Chips
- 3 organic flour tortillas
- 1 Tbsp. organic coconut oil
- 2 tsp. organic cinnamon
- 2 tsp. organic sugar
Salsa
- 5 strawberries (cut into small cubes)
- 1/3 cup blueberries
- 1/2 red apple (cut into small cubes)
- 1/2 green apple (cut into small cubes)
- 2 oranges (cut into small cubes)
- 2 tangerines (segmented)
- 1 kiwi (cut into cubes)
- 1/3 cup blackberries
- 1/2 cup pineapple (cut into small cubes)
- 1/3 cup coconut meat (cut into small cubes)
- 2 cups cubed watermelon (optional)
- Fresh mint leaves (chopped)
- 1 tsp. organic cardamom powder
Finish
- Juice of 1 orange
- 1 cup watermelon juice (optional)
- Brush tortillas with coconut oil and sprinkle with cinnamon and sugar. Cut into triangle shapes.
- In air fryer preheated to 350 degrees F, lay out tortilla chips in basket without overlapping and cook 8-10 minutes until browned and crisp. Cook in batches, if necessary. Alternately, preheat oven to 350 degrees F, arrange seasoned tortilla chips on sheet pan and bake about 15 minutes, flipping once halfway through. When finished, set chips aside to cool.
- In blender, blend enough watermelon for 1 cup juice along with 1 teaspoon sugar and a bit of ice.
- In serving bowl, mix together all salsa ingredients. Pour orange juice and watermelon juice (if using) over salsa.
- Serve salsa with cinnamon-sugar tortilla chips.
Make a big bowl with ingredients from Vitacost.
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