Festive Fruit Salsa with Homemade Cinnamon Chips for the 4 th of July


For the cinnamon chips:

10 (6 inch) flour tortillas

1 tablespoon sugar

1/8 teaspoon cinnamon


For the salsa:

1 cup blueberries

2 cups diced strawberries

1 granny smith apple, peeled and diced

Zest and juice of one small orange

2 tablespoons brown sugar

1 tablespoon strawberry jam

¼ teaspoon cinnamon




Preheat oven to 350 degrees. Combine 1/8 teaspoon cinnamon and sugar in a small bowl.

Cut each tortilla into 6 wedges. Arrange wedges in a single layer on 2 lightly greased baking sheets.

Spray tortillas with non-stick cooking spray and sprinkle with cinnamon and sugar mixture.  (You might not use all of the cinnamon and sugar).

Bake for 10-12 minutes or until tortillas are golden brown, rotating pans once halfway through cooking time.  Cool completely.

Gently toss the blueberries, diced strawberries, and apples in a medium bowl.  In a small bowl, stir together the orange juice and zest, brown sugar, strawberry jam, and cinnamon.  Pour over fruit and stir to coat well.

Refrigerate until serving.  Serve with cinnamon chips.

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