What's the best way to keep the apples from turning brown?

Fresh lemon juice is the easiest solution. Toss the chopped apples with the lemon juice as soon as they are cut. This helps slow oxidation while adding a bright, fresh flavor that complements the other fruits.

Can I use frozen fruit instead of fresh fruit?

Fresh fruit is highly recommended because it provides the best texture and appearance. Frozen fruit releases excess moisture as it thaws, which can make the salsa watery. If using frozen fruit, thaw it completely and drain any excess liquid before mixing.

How should I store leftover Fruit Salad Salsa with Cinnamon Tortilla Chips

Store the fruit salsa in an airtight container in the refrigerator for up to two days. Keep the cinnamon tortilla chips in a separate airtight container at room temperature for up to three days to maintain their crunch. If the chips soften slightly, they can be refreshed in a warm oven for a few minutes

Fruit Salad Salsa with Cinnamon Tortilla Chips

Name: Fruit Salad Salsa with Cinnamon Tortilla Chips
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium apples, finely chopped; 2 medium nectarines or peaches, finely chopped; 2 cups fresh strawberries, chopped; 1 cup fresh blueberries; 2 tablespoons lemon juice; 1 pinch salt; 10 (8-inch) flour tortillas; 1/2 cup granulated sugar; 2 tablespoons ground cinnamon; Vegetable oil, about 4 cups (for frying)

Description

Fruit Salad Salsa with Cinnamon Tortilla Chips is a refreshing dessert appetizer featuring crisp apples, juicy nectarines, sweet strawberries, and blueberries tossed with lemon juice and served alongside homemade cinnamon-sugar tortilla chips. It’s an easy, colorful recipe that’s perfect for parties, potlucks, summer gatherings, or a light family dessert.

Ingredients

Scale

2 medium apples, finely chopped
2 medium nectarines or peaches, finely chopped
2 cups fresh strawberries, chopped
1 cup fresh blueberries
2 tablespoons lemon juice
1 pinch salt
10 (8-inch) flour tortillas
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Vegetable oil, about 4 cups (for frying)

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Instructions

Wash and thoroughly dry all fresh fruit.
Finely chop the apples, nectarines (or peaches), and strawberries into small, even pieces.
Combine the apples, nectarines, strawberries, blueberries, lemon juice, and a pinch of salt in a large bowl.
Gently stir until all the fruit is evenly coated.
Cover and refrigerate the fruit salsa until ready to serve.
In a small bowl, mix the granulated sugar and ground cinnamon.
Cut each flour tortilla into 8 wedges using a knife or pizza cutter.
Heat about 1 inch of vegetable oil in a deep skillet to 375°F (190°C).
Fry the tortilla wedges in small batches for 2 to 3 minutes per side until golden brown and crisp.
Transfer the chips to paper towels to drain excess oil.
While still warm, place the chips in a large bowl, sprinkle with the cinnamon-sugar mixture, and gently toss to coat evenly.
Serve the chilled fruit salad salsa immediately with the cinnamon tortilla chips.

Notes

Use ripe but firm fruit for the best texture.
Fresh lemon juice helps prevent the apples from browning.
Store the fruit salsa and tortilla chips separately to keep the chips crispy.
The salsa can be prepared up to 24 hours in advance.
Bake the tortilla chips instead of frying for a lighter option.
Add mango, kiwi, raspberries, or pineapple for additional flavor variations.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer, Dessert, Snack
Method: Mixing, Frying
Cuisine: American

Nutrition

Serving Size: 1/4 cup salsa with 3 tortilla chips
Calories: 122 kcal
Sugar: 8 g
Sodium: 104 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg