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Fruit Salsa with Cinnamon Chips


Start to Finish: 30 minutes
Serves: 4


Fruit Salsa

  • 1 cup blueberries
  • 1 cup strawberries, stems removed and diced
  • 1 cup plums, pits removed and diced
  • 1 cup nectarines, pits removed and diced
  • 1 cup cherries, pits removed, sliced in half
  • 2 tbsp honey (or agave nectar to make vegan)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno, optional
  • 1 tbsp minced cilantro, optional


  1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
  2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips


  • 10 to 12 corn tortillas
  • ⅓ cup coconut palm sugar (or regular sugar)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • olive oil


  1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
  2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
  3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
  4. Serve immediately with Fruit Salsa.
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