Stone Fruit Salsa with Cinnamon Chips

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 servings
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6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)

2 tablespoons honey

1 tablespoon minced fresh basil

1 tablespoon lemon juice

1 teaspoon ground cinnamon

Pinch kosher salt

Cinnamon Chips:

1/4 cup sugar

1 teaspoon ground cinnamon

6 (8-inch) flour tortillas

4 tablespoons (1/2 stick) unsalted butter, melted


  1. For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.
  2. For the chips: Preheat the oven to 350 degrees F.
  3. In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.
  4. Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.