Sometimes you want to change things up and make a dessert dip that your guest will love. This Fruit Salsa is one of my favorite recipes to make with my family. It makes 10 servings, but it’s enough for a small dinner party.
Preheat the oven to 350 degrees while you dice your fruit.
All the fruit needs to be peeled and diced; luckily I have the best cooks tool ever made! The Williams-Sonoma professional chopper. All I have to do is peel and place the fruit in the chopper. I wanted the fruit perfectly diced so that it wasn’t too heavy for the chips. 
After all the fruit is diced, I mixed the sugars and preserves in a small bowl until blended. The sugar helps draw the juices out of the fruit, so it’s more like salsa.
I then spread the mix over the fruit to mix it well. I suggest a rubber spatula, so you don’t destroy your beautiful dice job. 
Looks fantastic and super colorful.
Next, I made the chips. If you want to skip this step you can buy cinnamon graham crackers or Trader Joes has some yummy ones too!
I used wheat tortillas for my chips.
Place a tortilla on a cookie sheet and spray with butter. Then sprinkle your cinnamon sugar mixture on top. Cut with a pizza cutter before you place it in the oven and cook for 8 to 10 minutes until crispy!
You may also like: Frushi – Fruit Sushi
What you will need
- 2 Kiwis
- 2 Golden Delicious Apples
- 8 Ounces Raspberries
- 1 lb Strawberries
- 2 tbsp white sugar
- 1 tbsp Brown Sugar
- 3 tbsp fruit preserves any flavor
- Chips:
- 10 10 inch flour or wheat tortillas
- Butter flavored cooking spray
- Cinnamon Sugar
Instructions
- Preheat oven to 350 degrees
- Dice fruit into small pieces.
- Mix sugars and fruit preserves together
- Add sugar blend to diced fruit.
- Place a tortilla on a cookie sheet and spray with butter.
- Then sprinkle your cinnamon sugar mixture on top.
- Cut with a pizza cutter before you place it in the oven
- Cook for 8 to 10 minutes until crispy
Enjoy!
oh man this looks so delicious!!!
The fruit looks so juicy and delicious! I’m going to have to make this soon.
Meghan Cooper, Thanks for this wonderful recipe. Deeelicious!