Inspiring healthier eating one dish at a time

Sweet ‘n Spicy Fruit Salsa With Cinnamon Chips

‘Tis the season for graduations, confirmations, and outside celebrations!  The patio furniture is out, the mulch is spread, and we’re ready for cookouts.  I almost always offer to bring an appetizer or dessert, because I like “snacky” food, and it gives me a chance to try one of the millions of appetizer and dessert recipes that I am constantly clipping or pinning.  You see, in my imaginary life, I have thousands of cookouts, cocktail parties and family gatherings to attend, which is why I save all those recipes.   My real life, however, isn’t really like that, so just the thought of making a new appetizer or dessert sometimes makes me giddy with excitement.

Fruit salsa is one of those recipes that can go either way – appetizer OR dessert.  It’s a nice twist on the traditional fruit salad, and (bonus) it’s quick and easy to throw together just before you leave for the party.  Of course, it’s also a healthy choice, so no one has to feel guilty about going back for seconds.  Or thirds.

If making this ahead of time, keep the chips in an airtight container, and chop and blend the fruit, but don’t add the jelly/sugar mixture until just before serving.  Use hot  pepper jelly if you want more of a spicy kick.


Eat well!


Sweet ‘n Spicy Fruit Salsa With Cinnamon Chips


  • 2 Tbs red pepper jelly or hot pepper jelly
  • 1 Tbs brown sugar
  • 1 16 oz package strawberries, hulled and chopped fine
  • 3 kiwis, peeled and chopped fine
  • 1/2 fresh pineapple, peeled, cored, and chopped fine
  • Chips
  • 12- 6inch flour tortillas OR rice tortillas
  • 2 Tbs granulated sugar
  • 1 Tbs cinnamon
  • cooking spray


To Make The Chips:

Heat oven to 350 degrees.

Combine sugar and cinnamon in a bowl.

Spray each tortilla on both sides with cooking spray, and cut into 6 wedges.

Spread tortilla wedges in a single layer on 2 baking pans.

Sprinkle sugar/cinnamon mixture evenly on top of tortillas.

Bake for 10-15 min until crispy.

To Make The Salsa:

Mix pepper jelly and sugar in a small bowl and set aside.

Mix fruit together in a large serving bowl.

Add sugar/jelly mixture to fruit and stir to coat


The chips will keep for 2-3 days in an airtight container. Salsa is best served immediately after adding the jelly/sugar mixture.

One Response to “Sweet ‘n Spicy Fruit Salsa With Cinnamon Chips”

  1. It sounds Delicious!! Like your recipe and I should try this. This was really a great post. This step by step guideline will really make it easy for me. Thanks for shearing this.

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