Sunshine Salsa with Cinnamon Dippers
Sunshine Salsa with Cinnamon Dippers
Ingredients
For the Sunshine Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1 mango, ripe, peeled and finely diced
- 2 kiwi, peeled and finely diced
- 1/2 cup strawberries, hulled and finely diced
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey
For the Cinnamon Dippers
- 4 flour tortillas, 6-inch
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
First, let's make our yummy Sunshine Salsa! In a medium bowl, gently combine the finely diced pineapple, mango, kiwi, and strawberries. It's like making a colorful fruit salad!
⏱️ 8 min
- 2
Pour in the fresh lime juice and drizzle with honey. Stir everything together very carefully so you don't squish the fruit. Set the salsa aside to let the flavors get to know each other while we make the dippers.
⏱️ 2 min
- 3
Now for the Cinnamon Dippers! Preheat your oven to 375°F. Ask a grown-up for help with this part.
⏱️ 3 min•🌡️ 375
- 4
In a small bowl, mix the granulated sugar and ground cinnamon together. This will be our magical cinnamon sugar dust!
⏱️ 1 min
- 5
Brush one side of each flour tortilla with melted butter. Then, sprinkle the cinnamon sugar mixture evenly over the buttered side. You can use a pastry brush or the back of a spoon.
⏱️ 3 min
- 6
Cut each tortilla into 8 triangle-shaped wedges, like little pizza slices! Place the wedges in a single layer on a baking sheet.
⏱️ 3 min
- 7
Bake the tortilla wedges for 8 to 10 minutes, or until they are golden brown and crispy. Watch them carefully so they don't get too dark! Let them cool a little on the baking sheet.
⏱️ 10 min•🌡️ 375
- 8
Once the Cinnamon Dippers are cool enough to handle, serve them with your bright and delicious Sunshine Salsa. Dip, crunch, and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Sunshine Salsa with Cinnamon Dippers
Ingredients
For the Sunshine Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1 mango, ripe, peeled and finely diced
- 2 kiwi, peeled and finely diced
- 1/2 cup strawberries, hulled and finely diced
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon honey
For the Cinnamon Dippers
- 4 flour tortillas, 6-inch
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
First, let's make our yummy Sunshine Salsa! In a medium bowl, gently combine the finely diced pineapple, mango, kiwi, and strawberries. It's like making a colorful fruit salad!
⏱️ 8 min - 2
Pour in the fresh lime juice and drizzle with honey. Stir everything together very carefully so you don't squish the fruit. Set the salsa aside to let the flavors get to know each other while we make the dippers.
⏱️ 2 min - 3
Now for the Cinnamon Dippers! Preheat your oven to 375°F. Ask a grown-up for help with this part.
⏱️ 3 min•🌡️ 375 - 4
In a small bowl, mix the granulated sugar and ground cinnamon together. This will be our magical cinnamon sugar dust!
⏱️ 1 min - 5
Brush one side of each flour tortilla with melted butter. Then, sprinkle the cinnamon sugar mixture evenly over the buttered side. You can use a pastry brush or the back of a spoon.
⏱️ 3 min - 6
Cut each tortilla into 8 triangle-shaped wedges, like little pizza slices! Place the wedges in a single layer on a baking sheet.
⏱️ 3 min - 7
Bake the tortilla wedges for 8 to 10 minutes, or until they are golden brown and crispy. Watch them carefully so they don't get too dark! Let them cool a little on the baking sheet.
⏱️ 10 min•🌡️ 375 - 8
Once the Cinnamon Dippers are cool enough to handle, serve them with your bright and delicious Sunshine Salsa. Dip, crunch, and enjoy!