Festive Fruit Salsa with Cinnamon Chips

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July 10, 2015



  • 4 ounces fresh pineapple, diced
  • 8 ounces raspberries
  • 16 ounces strawberries, diced
  • 3 kiwis, peeled and diced
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10-inch) flour tortilla
  • 1/2 cup butter, melted

Cinnamon Sugar:

  • 1 cup sugar
  • 2 tablespoons cinnamon


  1. Preheat oven to 350 degrees. 
  2. In a large bowl, thoroughly mix the pineapple, raspberries, strawberries, half of the kiwis, sugar, brown sugar and fruit preserves. Arrange remaining kiwis around the edge to look like a wreath. Accent with a few raspberries. Cover and chill in the refrigerator for 15 minutes. 
  3. Coat one side of each flour tortilla with melted butter. Sprinkle tortillas with 1 1/2 tablespoons of cinnamon sugar. Cut into wedges and arrange in a single later on your temp-tations® Lid-It®. 
  4. Bake for 8 - 10 minutes. Repeat with any remaining tortilla wedges. Cool for 15 minutes. 
  5. Serve immediately with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. 
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