Sunday, June 9, 2013

Fruit Salsa with Cinnamon Tortilla Chips (Vegetarian/Vegan)

This fruit salsa is an amazing & colorful dish, perfect for parties or potluck. A fantastic twist on the standard tomato-based salsa, this salsa is filled with beautiful fruits and makes a fantastic appetizer or even dessert. It's almost like a hybrid of salsa and fruit salad

I've actually been wanting to post this recipe for a while, but have been waiting for all of the fruits to come into season. I was recently invited to a "Ladies Night" hosted by my dear friend and running buddy Amanda (who you may remember from the AMAZING quinoa salad post!) I decided to bring some wine and a huge bowl of fruit salad - I hit the produce market early in the morning, saw all of the amazing fresh fruits, and MAY have gone a little overboard while shopping. 

BUT, fruit salsa is like 'regular' tomato salsa - infinitely customizable. Feel free to use whatever fruits you like; just keep in mind that certain berries, such as blackberries, when sliced, will bleed color over the other fruits. Since I LOVE using blackberries, and usually have to cut them in half, I add them just before serving. This recipe makes a LOT of fruit salad, so feel free to cut everything in half - I made a huge batch since I'd be feeding a large crowd! 

Fruit Salsa w/ Cinnamon Tortilla Chips

1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 Tbsp brown sugar
2 Tbsp honey (use agave nectar for vegan)
1/4 tsp poppy seeds (don't worry - this isn't enough to make you fail a drug test)
2-3 nectarines, peeled & finely chopped
3-4 kiwis, peeled & finely chopped
2 pints strawberries, hulled & finely chopped
1-2 mangoes, peeled & finely chopped
2 Fuji apples, peeled and finely chopped
2 Golden Delicious apples, peeled and finely chopped
1 15oz can mandarin oranges, drained and finely chopped
Fresh mint, chopped (optional, but I'm growing a ton of it and I love it with fruit)
Cinnamon Chips: 
Flour tortillas (check the ingredients - there ARE vegan tortillas out there)
Melted butter or butter-flavored cooking spray (use melted coconut oil for vegan)
2 Tbsp white sugar
1 tsp ground cinnamon

Prepare the dressing: Whisk the lemon juice, lime juice, brown sugar, honey/agave nectar and poppy seeds together. Set aside. 

Prepare the salad: In a large bowl, combine the nectarine, kiwi, strawberry, mango, apple and orange pieces. 

Add the prepared dressing, toss with the fruit, and chill until ready to serve. Stir in the mint if using. 

Prepare the cinnamon chips:
Cut each tortilla into eighths (a pizza cutter works GREAT for this). Brush with the melted butter or coconut oil; if using spray, just LIGHTLY spray the tortillas. 

Combine the sugar and cinnamon (I use an old spice shaker for this - I always have cinnamon sugar on hand for toast or in oatmeal/cereal). Sprinkle on the tortillas. 

Bake the tortillas in a single layer, sugar-side up (obviously), in a 350° oven for 6-10 minutes or until the edges are curling up and the chips are lightly browned and crisp. Cool on a wire rack. 


  1. Julia, just popped over to let you know that your link to Food on Friday: Mushrooms was featured in my Need Some Inspiration? Series today. Hope you are having a good week.

    1. Thank you, Carole! I hope you're having a lovely week as well!