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Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips
Melinda Bianchet
A salsa of mangoes, pineapples, kiwi, strawberries, lime juice, and shredded coconut.

In a few days I am heading out on a child-free, Caribbean vacation and I could not be more excited. My brain is already on the island and I am dreaming of sandy beaches, palm trees, and an ocean full of gorgeous fish as far as the eye can see. Momma needs a vacation!

Today to appease this excitement I diced up a bunch of fruit and made this tasty fruit salsa along with cinnamon chips for dipping. The tastes all combine in your mouth to create a tropical explosion.

This dip is great for having as a snack around the house or as an appetizer, and can be served with any meal of the day. My kiddos love it and it’s good for them. Win, win!

And my tropical cravings are satisfied as the daydream continues and I count the days.


Fruit Salsa
Equal parts diced mangoes, strawberries, kiwis, pineapple (or really any fruit your heart desires)
Shredded, unsweetened coconut
Lime / lime juice

Cinnamon Chips
Whole wheat tortillas


Dice all fruit into small pieces and combine in a bowl. Cut lime in half and squeeze juice over fruit or use about one tablespoon of lime juice. Stir in shredded, unsweetened coconut.

Heat oven to 350 degrees. Melt butter and brush on to tortilla and sprinkle with cinnamon and sugar. Then cut into triangle pieces, a pizza cutter makes the job easy. Bake for 10-12 minutes until crispy.

Enjoy this tropical mouth vacation!