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Fruity summer salsa recipe

Check out this unique recipe from Oh Sweet Basil!

It’s packed full of fresh fruit, and since it’s served with irresistible cinnamon sugar chips, it’s guaranteed to get the kids eating their 5-a-day.

The perfect after-school snack, you’ll love all its incredible flavours.

Nutritional content

Servings: 6 people

Prep time: 20 minutes


293 kcal Carbs

62.1g Sugar

43.4g Protein

3.5g Fiber



2 peaches, chopped

2 nectarines, chopped

4 kiwis, peeled & chopped

1 mango, peeled & chopped

900g strawberries, chopped

1 tbsp lemon juice

80g strawberry jam

100g granulated sugar

1 tbsp ground cinnamon

6 uncooked tortillas

2 tbsp unsalted butter, melted


  1. Prepare the salsa by putting all the prepared fruit in a large mixing bowl.

  2. Add the lemon juice and jam, then gently mix everything together.

  3. To make the cinnamon sugar chips, start by preheating the oven to 200℃°, then line a baking tray with baking paper.

  4. Put the sugar and cinnamon in a bowl, then mix well and set aside.

  5. Put a tortilla in a frying pan and cook over medium heat.

  6. Once cooked, remove from the pan, brush with melted butter, sprinkle with some of your cinnamon sugar, and then cut it into triangles.

  7. Repeat until all the tortillas are cooked, then lay the triangles onto your prepared baking tray.

  8. Bake for 5 to 8 minutes until crisp, turning over the triangles halfway through.

  9. Take the chips out of the oven, cool them a little, and then serve with your fruit salsa.


To store: Once you have prepared the fruit, put it in an airtight container and keep it in the fridge for up to 3 days.


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