Fruit Salsa and Cinnamon Chips
This fruit salsa recipe is fresh, fruity, and fabulous. Dip with cinnamon tortilla chips, top your favorite vegan tacos, or use as a topper on your favorite vegan ice cream. The possibilities are endless. Add a little summer to your taco Tueaday!
Servings: 12 servings
Calories: 37kcal
Ingredients
- 1 cup diced pineapple
- 8 strawberries diced
- 2 kiwi diced
- 1 mango diced
- 1 orange diced
- 1 jalapeño deseeded, and deveined, diced
- ½ cup cilantro chopped
- ¼ cup mint chopped
- 1 lime juiced, and zested
- 1 teaspoon grated fresh ginger
Instructions
- Combine ingredients in a bowl.
- Stir and cover for at least an hour before serving.
- Serve with cinnamon tortilla chips or on your favorite dishes.
Notes
- As you will notice, I didn't add any maple syrup or sugar because it doesn't need any.
- Because fruit is abundant and beautiful this time of year, I chose my favorite fruits with vibrant colors!
- Another suggestion is to make the fruit salsa in advance and allow the flavors to deepen in the refrigerator for an hour before serving.
- Furthermore, I diced all the fruit and other ingredients to make it uniform because I wanted a salsa consistency.
- Add more lime zest or swap out for orange or lemon zest.
- If adding avocado, toss in lemon or lime juice to prevent it from browning. Or, do not add avocado units right before serving.
- Instead of cinnamon chips, brush corn tortillas in lime juice and season with salt and chili powder for a savory chip.
- Top grilled tofu with this fruit salsa recipe! It's divine.
Nutrition
Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 124mg | Fiber: 2g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 38mg | Calcium: 19mg | Iron: 0.2mg