Summer Fruit Salad with Cinnamon Chips
Hey Kitchen Witches!
Summer Fruit Salsa and Cinnamon Chips
This will become an instant hit. You might want to make a double batch of this colorful addicting treat.
INGREDIENTS:
2 kiwis, peeled and diced
2 large Granny Smith or Golden Delicious or Fuji apples – peeled, cored
and diced
8 ounces raspberries
1 pound strawberries, hulled and sliced
2 tablespoons white sugar
2 tablespoons brown sugar
3 tablespoons fruit preserves, any flavor
12 (10 inch) flour tortillas
Butter flavored cooking spray
2 teaspoons cinnamon
1/4 cup sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F
3. Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges
with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Blessings,
Rev. Bella Shay
Making this summer fruit salad with cinnamon chips at home is a delightful way to enjoy fresh seasonal fruits with a fun, crunchy twist. I love how the combination of tart kiwis, crisp Granny Smith or Fuji apples, and sweet berries creates a vibrant medley of flavors and textures. Adding a touch of white and brown sugar along with your favorite fruit preserves enhances the natural sweetness without overpowering the fruits. The cinnamon chips are such a clever addition—they are made from simple flour tortillas coated with cinnamon sugar and baked until crisp, making them a perfect complement to the juicy fruit salsa. When I prepare this dish, I like to spray the tortillas generously with butter-flavored cooking spray before adding the cinnamon sugar, which helps the chips achieve that wonderful golden crunch. For an even more flavorful twist, you can experiment with different fruit preserves like apricot, raspberry, or peach to match the fruit mix you prefer. Chilling the fruit salsa for at least 15 minutes before serving allows the flavors to meld beautifully. I also find that double-batching the cinnamon chips is a great idea so you have plenty to share or snack on later. This recipe works wonderfully as a refreshing dessert at summer gatherings or as a healthy snack. Plus, it’s easy enough for a quick weeknight treat or to prepare ahead for picnics. Overall, this fruit salad and cinnamon chip combo offers the perfect balance of fresh, sweet, and spicy flavors that celebrate summer’s bounty. I highly recommend trying it out for a colorful and satisfying dish that’s sure to become a favorite.
