Ready to meet your new favorite fruit-forward snack? My Fruit Salsa with Baked Cinnamon Sugar Chips is anything but boring. Made from juicy cut fruit, sweet honey, and a hint of lemon, this fruit salsa is the best thing to happen to fruit since the fruit salad. Plus, it's served with deliciously sweet baked cinnamon sugar chips (also known as Buñuelos) that perfectly compliment the sweetness of the fruit. If you've been looking for fun a way to use up the last of your summertime fruit, then look no further because this is it!
Equipment
- 1 Fruit Chopper this is one of my favorite kitchen tools and makes it so easy to chop the fruit in seconds!
- 1 Airtight Container these containers are a staple in my kitchen and are perfect for storing this fruit salsa.
- 1 Baking Sheet a good baking sheet is a staple in any kitchen, and these are my personal favorites.
Ingredients
For the Summer Fruit Salad
- 3 Cups Strawberries chopped
- 1 Cup Cantaloupe chopped
- 1 Green Apple chopped
- 2 Kiwis chopped
- 1 Cup Raspberries chopped
- 3 Tablespoons Honey
- ½ Lemon juiced
For the Cinnamon Chips (aka Buñuelos)
- 6 Tortillas
- 2 Tablespoons Cinnamon
- 2 Tablespoons Coconut Sugar
Instructions
- To make this recipe, start by preparing the fruit salsa. Wash and chop all of the fruit (the strawberries, cantaloupe, green apple, kiwis, raspberries, and honey) and add them to a large bowl.
- Next, squeeze the lemon juice into the bowl and add in the honey and a pinch of sea salt. Toss to coat well.
- Then, prepare the cinnamon chips (aka Buñuelos) by preheating your oven to 350 F.
- Place the tortillas onto a cutting board and cut them into tortilla chip-shaped triangles.
- Line a baking sheet with parchment paper and transfer the chips onto the baking sheet.
- Then, mix the cinnamon and coconut sugar together in a small bowl and set it aside.
- Spray the tortillas lightly with an oil spray, on both sides, and pour the cinnamon sugar mixture on top of them. Be sure to flip each chip over so that both sides are equally coated in the cinnamon sugar.
- Transfer the tray to the oven and allow the chips to bake for 9-12 minutes, or until they're crunchy. Watch them carefully, so that they don't burn!
- Once the chips are done, remove them from the oven and allow them to cool.
- Serve with the fruit salsa and enjoy! Store any leftover chips in an airtight container or ziplock bag, on the counter, for up to one week, and the fruit salsa in the fridge for up to five days.
Calories: 165kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 180mg | Potassium: 247mg | Fiber: 5g | Sugar: 19g | Vitamin A: 726IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
