Stone Fruit Salsa With Cinnamon Chips Recipe

Name: Stone Fruit Salsa With Cinnamon Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums); 2 tablespoons honey; 1 tablespoon minced fresh basil; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1 pinch kosher salt; Cinnamon Chips; 1/4 cup sugar; 1 teaspoon ground cinnamon; 6 (8 inch) flour tortillas; 4 tablespoons unsalted butter, melted

Servings: persons

Salsa
6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)
2 tablespoons honey
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 pinch kosher salt
Cinnamon Chips
1/4 cup sugar
1 teaspoon ground cinnamon
6 (8 inch) flour tortillas
4 tablespoons unsalted butter, melted

1
For the salsa:
2
In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.
3
For the chips:
4
Preheat the oven to 350 degrees F.
5
In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.
6
Cook's Note:
7
Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.

726

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salsa, 6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums), 2 tablespoons honey, 1 tablespoon minced fresh basil, and more.

Yes, Stone Fruit Salsa With Cinnamon Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stone Fruit Salsa With Cinnamon Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions