This simple fruit salsa recipe is a perfect, beginner-level dish for getting your kids involved in the kitchen. Plus, it’s addictively delicious–a perfect afternoon snack or summertime dessert.
Does anyone else feel like this summer is just FLYING by? At the beginning of the summer I was full of plans (and some trepidation), worrying about how I would occupy my three kiddos ALL. SUMMER. LONG. But now summer is more than halfway over, and we have barely touched our summer bucket list.
Our days have been full of family vacations, hosting family that came into town, birthday celebrations, trips to the splash pad with friends, basketball, and swim lessons. Plus a smattering of sibling rivalry, revolts against chore time, and other general mayhem. #Keepinitreal
In the midst of all the craziness around here, and the sometimes COMPLETE lack of alone time, my little blog here has gotten a bit neglected. I have SO many projects and ideas that I want to share with you all, but I’m choosing to step back and go slow this summer so that I can soak up the time with my littles (really, I don’t have much choice…but making it a conscious decision feels better).
However, THIS little gem of a recipe couldn’t wait. It’s PERFECT for summertime. There’s nothing better on a hot summer day than cold, fresh fruit…except maybe if you pair that sweet goodness with crispy cinnamon & sugar chips–ambrosia, I tell you. Serious food for the gods.
I’ve been wanting to experiment with fruit salsa for over a year, but it just hadn’t made it to the top of the list until last week.
Why you’ll love this fruit salsa
First, it’s healthy! Several of the fruit salsa recipes I found add a bunch of sugar or jam to the fruit, but I wanted to keep mine a bit more natural.
It’s summertime, after all, and the fruit I used was nice and ripe, so I didn’t see any need to mask the natural sweetness with added sugar. I just added a bit of honey and a twist of lime (Do you love lime as much as I do???).
Second, it is PERFECT for getting your kids involved in the kitchen. I love cooking with my kids, but some recipes require a lot of grown up help, and with VERY independent kids, that can get…complicated.
However, in this kid-friendly recipe, even older toddlers and preschoolers can do a lot of the work independently. I had my two boys (five and seven) chop just about all the fruit for me. Because it soft, you don’t need a sharp knife.I just gave them butter knives…no worries about cuts.
They were thrilled to help, each with their own cutting board, exclaiming “CHOP! CHOP! CHOP!” with gusto. (What is with boys’ natural inclination toward violence?!?! At least they were taking it out on the fruit and not each other…I suppose that’s a win?)
I also had them help brush the tortillas with butter and then dip them in cinnamon and sugar.It made my mama heart happy to watch them develop confidence in their new-found abilities, and they were so proud to share our treat with some friends who came over that night.
Now I just need to go buy more tortillas so we can make it again!
Ready for the full recipe? Here you go!
- 1 apple
- 1 nectarine
- 1 kiwi
- 1/2 pound strawberries
- 6 ounce package of blueberries
- 2 Tablespoons honey
- 1/2 lime, juice of
- 10 flour tortillas (8-10 inches)
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 1 Tablespoon cinnamon
To make fruit salsa
- Prepare all fruit by washing it thoroughly. Hull strawberries, and peel kiwi.
- Dice all fruit to your desired size (typically, smaller is better). Mix together in a medium sized bowl, careful not to mush the fruit.
- In a separate small bowl, whisk together honey and lime juice until the mixture is uniform. Drizzle over fruit mixture and stir gently to coat the fruit evenly. Transfer to a serving bowl and refrigerate until ready to serve.
To make cinnamon chips
- Preheat oven to 350 degrees. Cut tortillas into wedges (like pizza slices), and brush melted butter onto one side of each wedge using a pastry brush. Stack them one on top of another as you work, and you’ll end up with both sides buttered.
- Combine cinnamon and sugar. Dip each tortilla into the mixture to coat. Place in a single layer on a large baking sheet lined with parchment (for easy cleanup). You will likely need two baking sheets to spread out the tortillas sufficiently.
- Bake for 7-10 minutes until crispy and starting to brown slightly on the edges. Remove from oven and let cool completely. Serve with fruit salsa.
Fruit salsa is HIGHLY adaptable. Feel free to use whatever fruit you happen to have on hand. I used a combination of strawberries, apples, nectarine, blueberries, and kiwi. Other good options would be mango, pineapple, grapes, raspberries, and more!
Also, this makes a pretty small batch, but it can be easily doubled (or more) to feed a larger group.
Source: Heavily adapted from Real Housemoms. I changed the fruit to include some of my favorites, swapped out sugar for honey, and altered several other ingredients/amounts.
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