Introduction: (Vegan) Fruit Salsa With Toasted Cinnamon Chips
This is an incredibly easy and healthy recipe to have at a party or a great snack. It is a great fruity and refreshing treat and I love bringing it to parties, picnics or just for myself on a day where i want sugary delicious chips with delicious fruit.
This is a great recipe for using seasonal fruit (I have not tried frozen fruit so but I guess it would be delicious).
Of course if you don't like some of the fruits that I have used you can make a mixture of any fruits that you like. Experimenting with different fruits is a great way to explore new tastes and celebrate what each season has to offer.
I hope that you have a go at this recipe, it is a super easy, quick and healthy snack.
Step 1: Ingredients
- 2 Punnet (500g) Fresh Strawberries, hulled and diced
- 1 Punnet (125g) Fresh Raspberries, roughly chopped
- 1 cup small red seedless grapes, (chopped roughly)
- 2 Kiwi fruits, diced
- 2 Peaches, diced
- 2 Pink lady apples, diced (sweet red apple)
- Juice from 1/2 Lemon
- Zest from 1/2 Lemon
- 10-12 Flour tortillas
- 1/2 Cup Melted olive oil spread (butter if you are not vegan)
- 1 Tablespoon cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp crushed cloves
- 1/2 cup Caster sugar
Step 2: Equipment
- Pastry brsuh
- Baking trays
- Baking paper
- Chopping board
- Mixing bowl
- Chopping knife
Step 3: Chop the Fruit
For all the fruit peel them if you desire (or if they are a fruit that should be peeled ie. kiwi fruits). The majority of the fruits i have chosen do not have to be peeled. I actually prefer some of the skin from the peach and apple as it give a slightly different texture to the salsa. But of course feel free to peel all the fruit if desired.
For the strawberries cut the top green and whit part of the strawberry out (Hull it) and then chop into small dices.Of course if you want a chunkier salsa or a more minced or diced salsa cut the fruit to your desired consitency. I prefer mine to be cut small.
Cut the apple last as this will prevent it going brown through oxidation with the air.
Step 4: Make the Salsa
Once you have chopped all the fruit place it all into a large mixing bowl and add the juice and zest from the lemon. Place the fruit mixture in the fridge, covered with cling wrap or left open for at least an hour before serving so it is nice and chilled. Meanwhile make the tortilla chips
Step 5: Make the Cinnamon Chips
While the salsa is cooling in the fridge take the cinnamon, nutmeg and cloves and stir it into your caster sugar until it is evenly distributed. Then on each tortilla brush each side with the melted olive oil spread or butter and then sprinkle the cinnamon sugar mixture on either side (I like to put quite abit on mine but you can add as little or as much as you want.)
Once you have covered all the tortillas place them on a chopping board and cut them into 8 triangular wedges. Then arrange into sigle layers on baking trays lined with baking paper then bake in an oven at 180 degrees Celius for about 10 minutes (watch them and check at about 8 minutes and make sure they don't burn as every oven will cook them differently).
Once out of the oven place them on a wire cooling wrack until ready to serve.
Step 6: Serve
Place the fruit salsa in a small bowl and serve with the homemade cinnamon chips. I highly reccomend making the chips fresh on the day you are going to serve them as it gives them the best crunch, of course you can make them the day before but they might not be as 'fresh.
For the fruit salsa it is great a couple hours after being made. I also think it is great the next day because the flavours meld through it beautifully (I perfer it on the 1st day made though but that is personal preference).
The fruit salsa is also great over:
- Ice cream
- Eton Mess
- Any cream or custard base dessert
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