Fresh Fruit Salsa with Cinnamon Crisps Recipe

Just because it is winter, doesn’t mean you can’t get some taste of freshness reminiscent of the summer. Beat those winter blues with this Fresh Fruit Salsa with Cinnamon Crisps Recipe.


Cinnamon Crisps

1 tablespoon sugar

.5 (1/2) teaspoon ground cinnamon

4 flour tortillas for burittos, 8 inch

1 tablespoon water


1 small orange

2 medium Granny Smith apples, peeled, cored and finely chopped (about 2 cups)

.5 (1/2) cup finely chopped strawberries

1 medium peach, peeled, pitted and finely chopped

1 pint blueberries

.5 (1/2) cup seedless red raspberry jam

.5 (1/2) cup thawed apple juice concentrate


Heat oven to 300 degrees. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon. Lightly brush both sides of tortilla with water.

Lightly sprinkle ½ teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges, place on cookie sheet.

Bake at 350 degrees for 15 minutes or until light golden brown. Remove from cookie sheet; place on wire rack and cool completely. About 10 minutes.

Meanwhile, squeeze about ¼ cup juice from orange and combine in bowl with apple juice concentrate. Heat raspberry jam in microwave for 20 seconds and stir into juice mixture.  In large mixing bowl combine all fruit. You can further chop in bowl using a mezzaluna or pastry blender.

Pour juice mixture over fruit and mix well. Serve with cinnamon crisps.

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