Fruit Salsa with Cinnamon Chips


Makes 4 servings


  • 1 cup strawberries
  • 1 banana
  • 1 kiwifruit
  • 1 Granny Smith apple (with peel)
  • 1/2 cup sugar, divided
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon, divided
  • 2 tablespoons lemon juice
  • 4 whole-wheat tortillas
  • Vegetable cooking spray


  1. Wash hands and surfaces.
  2. Wash strawberries and remove stems. Chop into small pieces on cutting board.
  3. Wash and peel banana and chop into small pieces.
  4. Wash and cut apple into quarters. Remove core and seeds. Chop into small pieces.
  5. Wash, peel, and chop kiwifruit into small pieces.
  6. Mix fruits and add lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon.
  7. Chill.
  8. Refrigerate leftovers immediately.

Cinnamon Chips

  1. Wash hands and surfaces.
  2. Preheat oven to 350°F.
  3. Cut tortillas into strips with kitchen shears.
  4. Spray a baking sheet with vegetable cooking spray and place strips on baking sheet.
  5. Spray strips with vegetable cooking spray.
  6. Mix rest of cinnamon (1 teaspoon) and sugar (1/4 cup) together and sprinkle lightly on strips.
  7. Bake for 7-10 minutes or until lightly brown.
  8. Serve chilled fruit salsa accompanied by cinnamon chips.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)