Summer Fruit Salsa with Cinnamon Crisps

    1 hour

    A refreshingly different and summery sweet dessert salsa with homemade crunchy cinnamon-sugar tortilla crisps. If you are making it in advance, add a tablespoon of lemon or lime juice to prevent the apples from browning. Use whatever fruit you have handy - it's the sugary cinnamon crisps that make this dish special.

    4282 people made this

    Serves: 10 

    • 2 kiwis, peeled and diced
    • 2 apples - peeled, cored and diced
    • 225g raspberries
    • 450g strawberries
    • 1 tablespoon caster sugar
    • 1 tablespoon brown sugar
    • 4 tablespoons jam, any fruit flavour
    • 10 flour tortillas
    • For the cinnamon tortilla chips
    • melted butter or butter-flavoured cooking spray
    • 2 tablespoons caster sugar
    • 1 teaspoon cinnamon

    Prep:15min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, sugar and jam. Cover and chill for at least 15 minutes.
    2. Preheat oven to 180 degrees C/ Gas Mark 4.
    3. Brush one side of each flour tortilla with melted butter. Cut into wedges and arrange in a single layer on a large baking tray. Mix the cinnamon with the sugar and sprinkle as much as you like over the wedges.
    4. Bake for 8 to 10 minutes or until crispy (but not burnt). Repeat with remaining tortillas. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

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    Reviews in English (3275)


    I loved this, but made some changes after reading ALL of the reviews and making it several times. To cut back on the sweetness and on the juice, I used NO added sugar in the fruit. I used orange marmalade for the preserves and froz peaches in place of raspberries and there was plenty of juice and it was quite sweet. (Sugar draws juice out, so it will have more liquid with the added sugar!) Also, I used Fuji apples which have less tendency to turn brown, and added the apples last so that they could be stirred into the other fruit to coat the apples. I had NO browning that way. To save time with the chips, I first sprayed 4 tortillas at a time with butter spray, front and back, and then cut them with the pizza cutter. Then I put the sugar mix ...1 c sugar to 1 t cinnamon,,,into a bowl and dredged the chips 2 at a time. One batch of the sugar mix did 2+ batches of the chips. I simply 'baggied' the remainder and used it another time. I did NOT spray them after sugaring. They don't need it if you spray both sides first. They did best at about 9-10 minutes baking. Overall, everyone loved this and neither the fruit nor chips were to sweet.  -  11 Mar 2003  (Review from Allrecipes US | Canada)


    Here's a tip to save time chopping: Buy an egg slicer (available on the kitchen aisle of most grocery stores for about $4). It works great on strawberries!!! Just put Them in and slice them and then turn the other way and slice again. It dices them perfectly. I also use it for other soft fruits (kiwi, peaches etc. Just peel & cut into chunks first & use it the same way as with strawberries.  -  29 Jun 2002  (Review from Allrecipes US | Canada)


    I have made this recipe numerous times & everyone ALWAYS LOVES IT! It can take some time to make. I recommend chopping fruit with a food chopper (pampered chef has an excellent one). When I am really crammed with time I buy my cinamom sugar chips from Trader Joe's or if I'm lucky I sometimes find them at a grocery store. When I make the chips myself, after thoroughly cleaning my sink out I put a dinner plate in the sink & stack all the tortillas on it & spray both sides of the tortilla (4 at a time) with I can't believe its not butter or some other butter flavor spray. I then place the cinamon/sugar mix in the container the cinamon usually comes in (since it has the top with holes to sprinkle with) & sprinkle both sides of the tortilla BEFORE CUTTING it. This helps tremendously with the mess! Out of the sink on a seperate plate I cut 4 tortillas at a time with a pizza cutter. I didn't follow the cooking time the recipe reccomends (my oven is old) I would tap a couple of chips & once they felt a little crispy & were golden brown they are done! (the chips turn crispier as they cool) I usually use apricot preserves, & granny smith apples or fuji apples. As previous reviewers recomend, I cut the apples last to prevent browning. I sprinkle cinnamon & sugar to my taste for the salsa mix (I cut out brown skip a step) I thought with the chips the recipe just didn't need as much sugar. This recipe is very versatile so play around with it! I hope this helps!  -  21 Mar 2006  (Review from Allrecipes US | Canada)