Fruit Salsa is so delicious, fun and versatile. Serve it with cinnamon sugar Churro Chips at the appetizer table. Top pancakes and waffles, or add to your morning yogurt or oatmeal.
Fruit Salsa, fruit salad, fruit topping. There are several ways to describe this pretty concoction, and also plenty of ways to enjoy it. Mixing brightly colored fruits with a bit of balsamic, marmalade, brown sugar and mint creates such a fresh salsa. It becomes one of the talked about dishes on any party table.
Ingredients in Fruit Salsa:
You can use your imagination when creating your own fruit salsa; add your favorite flavors with what’s in season. Just be sure to think about adding a variety of textures, colors, and mixing both sweet and tart taste for a successful recipe. Here are my favorite ingredients to use-
Strawberries- When strawberries are at their peak and you cut into one and it’s red all the way through, there are few fruits that compare. And red color is visually vibrant in the dish.
Apples- Add your favorite apples and you really can’t go wrong, but think about what adds the most crunch? And do you want a sweet apple or a tart bite? Or both! I usually add Granny Smith and Honey Crisp.
Raspberries- Raspberries break down and add to the juicy part you want in the salsa. Plus the seeds are a nice variety in texture.
Blueberries- Blueberries not only add the beautiful deep blue in the mix, but add juicy sweetness.
Kiwi- Green or yellow kiwi break down nicely in the fruit salsa. Green kiwi are more tart than yellow and are more widely available.
Feta Cheese- A nice creamy but firm textured cheese contrasts so well with all the fruit. Depending on what you like, experiment with cheddar, Manchego, or even Gorgonzola for something with bite.
Once you have all your fruit gathered for taste and visual appeal, you want to add ingredients to enhance the flavors and to make the salsa hold together nicely. Any preserve that you have works fine but if you have Orange Marmalade, the tart-sweet flavor from the marmalade is just right and bits of orange peel that appears throughout the fruit salsa is great too. I also add some white balsamic for tang, a little brown sugar, and a good helping of fresh spearmint.
Tips for making Fruit Salsa with Churro Chips-
- If you want to make Fruit Salsa a day ahead, that’s totally fine. The salsa gets more flavorful over time and keeps for up to two days after you make it. It gets more “juicy” as time goes on so give it a stir before serving. After two days it makes a delicious ice cream and pancake or waffle topping.
- Churro Chips will stay fresh for up to three days after making when stored in air-tight container or zip lock bag.
- Only use fresh fruit for this recipe as most frozen fruits have a lot of water in them and the salsa could be too soggy. You want the fruit to have great texture so fresh is best.
How to make Churro Chips:
You can serve fruit salsa with regular tortilla chips and it’s still a tasty combination but homemade Churro Chips are easy and different than the norm. Here’s all you need-
Flour tortillas- Taco-size tortillas are a good size for cutting into a generous chip.
Cinnamon Sugar- Three tablespoons granulated sugar and about one teaspoon cinnamon is a good combination for sweetness and ample cinnamon flavor. You can dust extra cinnamon on the chips before baking if you want more.
Melted butter or butter-flavored cooking spray- I prefer to melt butter and brush onto the chips before cutting and baking but butter-flavored cooking spray works well if you’d rather use that.
Vanilla extract- A good dash of vanilla mixed with the melted butter is key to achieving the churro flavor in the chips. It can be omitted and the chips are still fabulous.
Fruit Salsa with Churro Chips
- 2 medium tart apples peeled, cored and diced
- 2 kiwis peeled and diced
- 2 cups strawberries hulled and diced
- 1 cup raspberries
- ½ cup blueberries
- 1 ½ tbsp white balsamic or rice wine or white wine vinegar
- 3 tbsp orange marmalade or any fruit preserve desired
- 1 tbsp brown sugar
- 3 tbsp fresh mint minced
- ½ cup Feta cheese more or less to taste or optional
Make the salsa:
- Mix apples, kiwi, strawberries, raspberries, blueberries, marmalade, white balsamic vinegar, and brown sugar in a large bowl and gently stir. Sprinkle with mint leaves and Feta.
Make the churro chips:
- Preheat oven to 350℉. Position baking racks one above center of oven and one below center. Get out two rimmed baking sheets. Melt butter and add vanilla to it. On a cutting board or on one of the baking sheets, lay four of the tortilla shells and very lightly brush the melted butter/vanilla on the tortilla shells. Sprinkle cinnamon sugar on top. Flip and repeat with the second side. Stack the tortilla shells and using a pizza cutter or chef's knife, cut the tortilla into chip-sized wedges. Repeat with the last 4 tortilla shells. Spread the chips out on the rimmed sheets. Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool a few minutes on the baking sheets and serve with chilled fruit salsa.
- Nutrition information is for the salsa only and is approximate.
- Store leftover salsa in refrigerator up to 4 days after serving. The fruits will release more liquid as it ages. Give a good stir before serving.