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Tropical Fruit Salta with Cinnamon Tortilla Chips

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  • Author: Mr Lindh


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Cinnamon Tortilla Chips

6 flour tortillas
0,5 dl granulated sugar
1 tablespoon ground cinnamon
0,5 decilitre melted butter

Fruit salsa

1 cup papaya, diced
1 cup pineapple, diced
1 cup honeydew melon, diced
1 cup pineapple, diced
2 passion fruits, pulp scooped out
1 green chili, finely chopped (remove seeds for less heat)
1/4 cup fresh mint leaves, finely chopped
1 peach, diced
1 mango, diced
2 kiwis, peeled and diced
Juice of 1 lemon or lime

Creamcheese dip

200 g (1 package) cream cheese
1 teaspoon vanilla sugar
0,5 decilitre pineapple juice


Cinnamon Tortilla Chips

Preheat your oven to 175°C ( 350°F). Line a baking sheet with parchment paper.

Mix the granulated sugar and ground cinnamon in a small bowl until well combined.

Stack the tortillas and cut them into triangles or desired shapes using a sharp knife or a pizza cutter.

Brush both sides of each tortilla piece with melted butter.
Sprinkle the cinnamon sugar mixture evenly over the tortilla pieces.

Place the tortilla pieces in a single layer on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until they are crispy and golden brown. Keep an eye on them to prevent burning.

Let them cool completely.

Tropical Fruit Salsa

Peel and dice the papaya, pineapple, honeydew melon, peach, mango, and kiwi into small pieces.
Scoop out the pulp from the passion fruits.

Combine the diced papaya, pineapple, honeydew melon, peach, mango, pineapple and kiwi in a large bowl.
Add the passion fruit pulp, finely chopped green chili, and fresh mint leaves to the bowl.
Add Lime Juice and Honey:

Squeeze the lime juice over the fruit mixture.

Creamcheese dip

Mix all the ingredients to a smooth dip.

If you don’t have vanilla sugar, you can use vanilla extract and add 1-2 tablespoons of powdered sugar.