Go Back
–+ servings
Print Recipe
5 from 5 votes

Fruit Salsa with Churro Chips

This fruit salsa is fresh and simple. Use the fruits listed or add some of your own favorites. Grapes, orange segments, jicama, and peaches are also great. The salsa gets even better over two or three days' time.
Prep Time20 minutes
Refrigerate before serving1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Servings: 12
Calories: 76kcal

Ingredients

Fruit Salsa

  • 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

Churro Chips

Instructions

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.

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 76kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 135mg | Fiber: 3g | Sugar: 11g | Vitamin A: 122IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 0.4mg