Tropical Fruit Salsa with Cinnamon-Sugar Chips Recipe

Description:

A vibrant and colorful salsa brimming with the juicy sweetness of tropical fruits – mangoes, pineapple, grapes, oranges, and kiwi – is delicately balanced by a zesty lime juice and warm cinnamon-nutmeg spice blend. The salsa’s brilliant hues of orange, yellow, green, and red are beautifully offset by the deep golden brown of the crispy, cinnamon-sugar tortilla chips. The chips provide a delightful crunch that contrasts beautifully with the soft, succulent fruit. The dish is visually appealing and perfect for a refreshing summer appetizer or dessert. The overall presentation is bright and inviting, making it a perfect addition to any gathering.

Ingredients:

• - 1 cup mango, diced
• - 1 cup pineapple, diced
• - 1/2 cup red grapes, halved
• - 1/4 cup orange segments
• - 1/4 cup kiwi, diced
• - 2 tablespoons lime juice
• - 1 tablespoon brown sugar
• - 1/4 teaspoon ground cinnamon
• - Pinch of ground nutmeg
• - 6 large flour tortillas
• - 1/4 cup granulated sugar
• - 1 teaspoon ground cinnamon

Instructions:

1. 1. Prepare the fruit: Dice the mango and pineapple into approximately 1/2-inch pieces. Halve the red grapes. Separate the orange segments. Dice the kiwi into similarly sized pieces. Ensure all fruit is ripe but firm.
2. 2. Make the salsa: In a medium bowl, gently combine the diced mango, pineapple, grapes, orange segments, and kiwi. Avoid overmixing to prevent the fruit from becoming mushy.
3. 3. Add the lime juice and spices: Add the lime juice, brown sugar, cinnamon, and nutmeg to the fruit mixture. Stir gently to coat all the fruit evenly. Taste and adjust sweetness or spices as needed.
4. 4. Refrigerate the salsa: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for enhancing the overall taste.
5. 5. Prepare the cinnamon-sugar chips: Preheat your oven to 350°F (175°C).
6. 6. Cut and prepare tortillas: Cut each flour tortilla into 6 wedges. Arrange them in a single layer on a baking sheet.
7. 7. Make the cinnamon sugar topping: In a small bowl, combine the granulated sugar and ground cinnamon.
8. 8. Coat and bake tortilla wedges: Sprinkle the cinnamon-sugar mixture evenly over the tortilla wedges, ensuring they are completely coated. Bake for 8-10 minutes, or until golden brown and crispy. Watch closely to prevent burning. Remove from the oven and let cool completely before serving.