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Fruit Salsa with Cinnamon Chips

Enjoy the colors and flavors of the spring season with this tasty dessert or snack from NDSU Extension Service.

Fruit Salsa


  • 1 c. diced strawberries
  • 1 diced banana
  • 1 peeled and diced kiwi
  • 1 cored and diced apple
  • 1/4 c. sugar
  • 2 Tbsp. lemon juice (bottled or fresh-squeezed)
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon


Wash fruits well with water and cut into small pieces. Combine in a medium mixing bowl. Add lemon juice, sugar, nutmeg and cinnamon. Mix well. Refrigerate until serving time. Serve with cinnamon chips or baked tortilla chips.

NOTE: Frozen, unsweetened strawberries can be substituted for fresh. Substitute your other favorite fruits if desired.


Makes four servings.

Per serving: 120 calories, 0.5 gram (g) fat, 31 g carbohydrate and 3 g dietary fiber.

Cinnamon Chips


  • 4 flour tortillas (flour or whole wheat)
  • 2 tsp. sugar
  • 1/4 tsp. cinnamon


Preheat oven to 350 F. Mix sugar and cinnamon in small dish or place in an empty salt shaker. Cut tortillas into wedges and place in a single layer on large baking sheets. Spray each side with butter-flavored cooking spray. Sprinkle with sugar mixture. Bake for eight to 10 minutes. Remove from oven and allow to cool 15 minutes.


Makes four servings.

Per serving: 180 calories, 4 grams (g) fat and 34 g carbohydrate.

Filed under: grains, snacks, desserts, fruits, bake
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