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Stone Fruit Salsa with Cinnamon Chips

Photo: Stone Fruit Salsa with Cinnamon Chips

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

SALSA:
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
    CINNAMON CHIPS:
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 6 (8-inch) flour tortillas
    • 4 tablespoons (1/2 stick) unsalted butter, melted
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    Directions

    For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.

    For the chips: Preheat the oven to 350 degrees F.

    In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.

    Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.

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    5

    Newest Ratings and Reviews

    Read all 9 reviews

    • on April 24, 2013

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      Made this using nectarines, peaches, and cherries for a picnic. The flavors married beautifully with the cinnamon which is an unexpected but pleasant spice for the warmer months. I cheated and picked up cinnamon sugar pita chips from the store for a shortcut.

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    • on August 30, 2012

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      I love this recipe, I made it for my husband and son they loved it.. I use red seedless grapes and strawberries and plums and the fresh basil OMG the flavors put together....very yummy ..its a keeper... thanks Kelsey

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    • on August 23, 2012

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      I love this recipe. I have made it several times for several different groups of friends this summer and it has been a hit every time. The lemon and cinnamon absolutely sing together. I would allow more than 30 minutes to put it together, maybe 30 for chopping and 30 or so for preparing the chips, but it's easy to break up those two steps, and great for making ahead. I substitute lemon olive oil for butter, sweetener for sugar, and whole wheat wraps for tortillas in making the chips so I can eat even more of this absolutely yummy salsa. And sometimes I run out of chips and gobble it up with a spoon. Delicious!

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