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Fruit Salad Salsa with Cinnamon Tortilla Chips

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Total Time
Prep: 15 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Adan Franco, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

Salsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin

Test Kitchen Approved

Fruit Salad Salsa with Cinnamon Tortilla Chips

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Yield: 6 cups salsa (80 chips)
Prep: 15 min
Cook: 1 hour
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Ingredients

  • 2 medium apples, finely chopped
  • 2 medium nectarines or peaches, finely chopped
  • 2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • Dash salt
  • chips:
    • 1/2 cup sugar
    • 2 tablespoons ground cinnamon
    • 10 flour tortillas (8 inches)
    • Oil for frying
Text Ingredients

Directions

  1. In a large bowl, combine the first 6 ingredients. Refrigerate until serving.
  2. In a small bowl, mix sugar and cinnamon. Cut each tortilla into 8 wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
  3. Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa.

Nutrition Facts

1/4 cup salsa with 3 chips: 122 calories, 4g fat (1g saturated fat), 0 cholesterol, 104mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 2g protein.
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