Summer is the perfect time for fresh, colorful fruit, and what better way to enjoy it than in a Summer Fruit Salsa with crispy cinnamon sugar chips (buñuelos)? This refreshing dish is not only delicious but also has a little wellness boost thanks to the addition of Mānuka honey from @manukahealthsystem. Mānuka honey is packed with amazing health benefits like antibacterial, antiviral, and anti-inflammatory properties. Plus, it helps give you a natural glow from the inside out! Whether you’re hosting a summer party or just looking for a tasty treat, this fruit salsa with cinnamon chips is sure to impress.
Method
Make the Salsa
Start by chopping all the fresh fruit into small, bite-sized pieces. I love using a variety of colorful fruits like strawberries, cantaloupe, green apple, kiwis, and raspberries it makes the salsa not only delicious but also visually appealing. Once you’ve chopped all the fruit, add it to a large bowl. Next, drizzle Mānuka honey over the fruit. Mānuka honey adds not only sweetness but also a wellness boost with its natural antibacterial and anti-inflammatory properties. After that, squeeze the juice of half a lemon over the fruit to give it a refreshing zing. Add a pinch of flaky salt to balance out the sweetness and enhance the fruit’s natural flavors. Gently toss everything together to ensure the honey and lemon coat the fruit evenly. Your salsa is now ready to be served or chilled, depending on your preference.
Make the Cinnamon Sugar Chips (Buñuelos)
To make the crispy cinnamon sugar chips, first preheat your oven to 350°F (175°C). While the oven is heating up, take the tortillas and cut them into triangles, resembling the shape of traditional chips. Place the tortilla triangles in a single layer on a parchment-lined baking sheet. The parchment paper prevents sticking and makes cleanup easier. Lightly spray the tortilla pieces with cooking spray to help them crisp up in the oven. In a small bowl, mix together cinnamon and coconut sugar. Sprinkle this mixture generously over the tortilla triangles, ensuring every chip gets coated. Bake them in the preheated oven for 9–12 minutes, or until they turn golden brown and crispy. Keep an eye on them to prevent burning. Once they’re done, remove the chips from the oven and let them cool for a few minutes before serving. They should be crunchy and delicious, ready to dip into the sweet and refreshing fruit salsa.
Necessary Tools
- Large bowl
- Sharp knife for chopping
- Parchment paper
- Baking sheet
- Cooking spray
- Oven
Summer Fruit Salsa with Cinnamon Sugar Chips (Buñuelos)
Cuisine: AmericanDifficulty: Easy8
servings15
minutes12
minutes27
minutesIngredients
For the Salsa:
3 cups strawberries, chopped
1 cup cantaloupe, chopped
1 green apple, chopped
2 kiwis, chopped
1 cup raspberries, chopped
3 tablespoons Mānuka Health Daily MGO 400+
Juice of 1/2 lemon
Pinch of flaky salt
For the Cinnamon Sugar Chips:
6 tortillas
2 tablespoons cinnamon
2 tablespoons coconut sugar
Directions
- Make the Salsa
Start by chopping all your fresh fruit into bite-sized pieces. I love using a mix of colorful fruit like strawberries, cantaloupe, green apple, kiwis, and raspberries because it makes the salsa look so pretty! Once all the fruit is chopped, add it to a large bowl.
Next, drizzle in Mānuka honey and squeeze the juice from half a lemon over the top. Add a pinch of flaky salt to bring out the natural sweetness of the fruit. Toss everything together gently so the honey and lemon coat the fruit evenly. Your salsa is ready to go! - Make the Cinnamon Sugar Chips (Buñuelos)
To make the crispy cinnamon chips, start by preheating your oven to 350°F (175°C). While the oven is warming up, cut your tortillas into triangles, like the shape of chips. Lay them out on a parchment-lined baking sheet.
Lightly spray the tortilla triangles with cooking spray, then mix cinnamon and coconut sugar in a small bowl. Sprinkle this mixture generously over the tortilla chips. Bake them in the oven for 9–12 minutes, or until they’re golden brown and crunchy. Once they’re done, let the chips cool for a few minutes before serving
Notes
- When making the cinnamon chips, don’t overcrowd the baking sheet. Make sure the tortilla triangles are spaced out so they bake evenly.
- Keep an eye on the chips in the oven they can burn quickly once they start turning golden brown.
- If you have any leftover salsa, store it in an airtight container in the fridge for up to 2 days. The fruit is best fresh, but it’ll still taste great the next day!
Serving Suggestions
- Serve the salsa with a big bowl of cinnamon chips for dipping.
- Add a scoop of vanilla ice cream on the side for an extra treat!
- For a healthier twist, serve with Greek yogurt instead of ice cream.
- If you want a little extra zing, top with fresh mint or a squeeze of lime juice.
Fun Fact
Did you know Mānuka honey comes from the nectar of the Mānuka tree found in New Zealand? It’s been used for centuries by the Maori people for its healing properties. Now, you can add this superfood to your recipes to boost your wellness while enjoying delicious dishes!
Conclusion
This Summer Fruit Salsa with Cinnamon Sugar Chips is the perfect dish for any summer occasion. Whether you’re serving it as a snack, a dessert, or as a light appetizer, it’s refreshing, healthy, and delicious. Plus, the added Mānuka honey gives it a little wellness boost, making it the perfect treat for both your taste buds and your health. Enjoy the vibrant flavors of summer with this fun, easy recipe your guests will love it!
