Lauren Kudlawiec’s Fruit Salsa with Cinnamon Sugar Tortilla Chips

A friend of mine made a fruit salsa for a picnic once and I recreated my own with my favorite seasonal fruits. For this recipe, you can use ANY fruit you want. I actually took this dish with me as an edible visual aid when I interviewed for my Family & Consumer Science teaching position. Needless to say, it got me hired!  Total Cost: $12.33


Serves 10 servings

Originally aired

  • For the Tortilla Chips:
  • 6 large whole wheat tortillas
  • 2 teaspoons cinnamon
  • 1 tablespoons sugar 
  • Cooking spray
  • For the Salsa:
  • 3 cups fresh pineapple, diced (about 1/2 a large pineapple)
  • 2 cups diced strawberries
  • 1 large mango, peeled and diced
  • 2 apples or peaches, diced
  • 3 kiwi, peeled and diced 
  • 1 cup blueberries 
  • Juice of one lime  
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Preheat oven to 400ºF degrees. On a cutting board, cut tortillas in half and then cut into five wedges. Spread out tortilla pieces onto a baking sheet in an even layer. 
Combine cinnamon and sugar into a small bowl. Spray a light coating of cooking spray over the tortilla wedges. Sprinkle them with the cinnamon and sugar mixture. Flip them over and repeat. Bake for 6-8 minutes, turning once half way through baking. 
For the salsa, add diced pineapple, strawberries, mango, apples, kiwi and blueberries into a large serving bowl. Juice the lime over a small bowl. Then, add sugar and cinnamon and stir until well-combined. Pour lime dressing over the fruit and fold salsa to distribute evenly. Serve with tortilla chips!
Winter Fruit Variation: Substitute oranges, grapefruit or tangerines when summer fruits aren’t in season.