Name: Fruit Salsa with Lime Tortilla Chips
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 1/2 cups diced fresh strawberries (1/2-inch pieces); 3 cups diced watermelon (1/2-inch pieces); 2 cups diced fresh pineapple (1/2-inch pieces); 2 cups diced fresh kiwi (1/2-inch pieces); 2 (6-ounce) packages blackberries; 2–3 tablespoons minced fresh jalapeño, seeds optional; 1/2 cup finely diced red onion; 1/2 cup coarsely chopped fresh cilantro; 1/2 to 3/4 cup apricot preserves; 1/4 cup fresh squeezed lime juice; 1 (22-ounce) package white corn tortillas (about 24); Olive oil or olive oil spray; Sea salt, to taste; 4 limes (zest and juice); 1 tablespoon ground coriander, plus more to taste

Description

This colorful Fruit Salsa with Lime Tortilla Chips is a refreshing blend of sweet fruit, tangy preserves, and a kick of jalapeño. Served with homemade crispy tortilla chips dusted in lime zest and coriander, it’s the perfect summer party snack.

Ingredients

Scale

1 1/2 cups diced fresh strawberries (1/2-inch pieces)
3 cups diced watermelon (1/2-inch pieces)
2 cups diced fresh pineapple (1/2-inch pieces)
2 cups diced fresh kiwi (1/2-inch pieces)
2 (6-ounce) packages blackberries
2–3 tablespoons minced fresh jalapeño, seeds optional
1/2 cup finely diced red onion
1/2 cup coarsely chopped fresh cilantro
1/2 to 3/4 cup apricot preserves
1/4 cup fresh squeezed lime juice
1 (22-ounce) package white corn tortillas (about 24)
Olive oil or olive oil spray
Sea salt, to taste
4 limes (zest and juice)
1 tablespoon ground coriander, plus more to taste

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Instructions

In a large bowl, gently combine strawberries, watermelon, pineapple, kiwi, blackberries, jalapeño, red onion, and cilantro.
Stir in apricot preserves and fresh lime juice. Taste and adjust sweetness and heat as needed. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 375°F. Stack and cut corn tortillas into wedges.
Arrange tortilla wedges on a baking sheet in a single layer. Brush or spray lightly with olive oil.
Sprinkle chips with sea salt, lime zest, lime juice, and ground coriander to taste.
Bake chips for 10–15 minutes or until golden and crisp, flipping halfway through. Let cool completely.
Serve the chilled fruit salsa with crispy lime tortilla chips.

Notes

Dice fruits evenly for the best texture and presentation.
Add jalapeño gradually and taste as you go for heat control.
For crispier chips, bake in a single layer and avoid overcrowding.
Salsa can be made up to 6 hours in advance; chips up to 1 day ahead.

Nutrition

Serving Size: 1 cup salsa with chips
Calories: 190
Sugar: 14g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg