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Tropical fruit salad in a white bowl surrounded by cinnamon sugar tortilla chips on a cutting board

Zesty Tropical Fruit Salad “Pico de Gallo” with Cinnamon Sugar Tortilla Chips

  • Author: carolyn rauffer
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 53 minutes
  • Yield: ~15 servings
  • Category: Breakfast, Dessert, Snack

Ingredients

Scale

Fruit Salad

1 fresh pineapple ~ sides, crown, bottom, and core removed and diced into small pieces

2 fresh mangos ~ peeled and cut around the pit and diced into small pieces

4 kiwis ~ peeled and diced into small pieces

3 large bananas ~ peeled and diced into small pieces

8 oz raspberries ~ quartered

16 oz strawberries ~ diced into small pieces

115 oz can mandarin oranges ~ ¼ cup juice reserved & oranges diced into small pieces

2 limes ~ zested & juiced

3 TBs fresh mint, minced

Cinnamon Sugar Tortilla Chips

86” flour tortillas ~ cut into sixths

¼ cup coconut oil, melted & cooled slightly

⅓ cup white granulated sugar

⅓ cup brown sugar

TBs ground cinnamon


Instructions

Preheat the oven to 400°F.

In a large bowl, toss together the fruit with the lime juice, lime zest, and fresh mint.

In a medium bowl, add the tortilla pieces. Drizzle the coconut oil over the tortilla pieces, and, using your hands, mix, separating the tortilla pieces until all of the pieces are coated on both sides with the oil.

In a small bowl, whisk together the sugar, brown, sugar, and ground cinnamon. Sprinkle over the tortilla pieces and toss. Use your hands to thoroughly mix and fully cover each tortilla piece in the mix.

Line two baking sheets with parchment paper or silicone mats. Evenly spread the tortilla pieces out amongst the two baking sheets. Bake one at a time for about 8 minutes ~ they will continue to crisp up as they cool.

Allow the tortilla chips to cool slightly before serving with the fruit.

Enjoy!

Tropical fruit salad in a white bowl surrounded by cinnamon sugar tortilla chips on a cutting board


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