Fruit Salsa with Lime Tortilla Chips

Fruit Salsa with Lime Tortilla Chips combines fresh fruit in a simple sauce made from apricot preserves and lime juice. Serve with lime tortilla chips.

A Perfect Fruity Snack for the Beach

We’re settling into our summertime routine – and what better way to spend the lazy days of summer than at the beach?

We love to bring healthy snacks on all of our summer road trips – and this sweet and juicy Fruit Salsa with Lime Tortilla Chips is everyone’s favorite. A variety of super-fresh, chopped tropical fruit is tossed in a sweet citrus dressing. Pack it up along with a bag of lime tortilla chips, and head to the seashore or lake!

Enjoy Fresh Summer Fruits

You can make this Fruit Salsa with just about any kind of fruit you’d like. We went with fresh strawberries, watermelon, pineapple, kiwi and blackberries – plus onion and cilantro, and a little jalapeño for a spicy (but not too spicy) kick.

The sweet and zesty flavors in this Fruit Salsa come together nicely thanks to a blend of apricot preserves and lime juice – a mixture that really complements the sweet fruits.

And – this Fruit Salsa is totally portable – just spoon it into a container with a tight lid, then pack it in your cooler along with ice, cold drinks, and other beach-snacking favorites.

To serve this Fruit Salsa, we made some homemade, baked Lime Tortilla Chips.  Just cut some white corn tortillas into wedges, and sprinkle with sea salt and lime zest before baking in the oven.  Once out of the oven, squeeze a little lime juice over the chips for an extra zesty flavor.  (You can – of course – skip making the homemade chips and buy your favorite ‘touch of lime’ tortilla chips instead.)

• The variety of fresh fruits tossed in a sweet-citrus dressing and scooped up with a lime-infused chips is a delicious flavor combination.
• This easy dish is the perfect refreshing and healthy snack to bring to the beach, or serve it at any summer gathering.
• You can change up the combination of fresh fruits based on what’s in-season and readily available at the market.

• Fresh Fruit – We used diced strawberries, watermelon, pineapple, kiwi, and blackberries.
• Fresh Vegetables – Our fruit salsa included jalapenos, and red onions.
• Cilantro
• Apricot Preserves
• Lime Juice – We recommend buying limes and squeezing the juice yourself.
• Homemade Tortilla Chips – Made with white corn tortillas, olive oil (or olive oil cooking spray), sea salt, limes (both juice and zest), ground coriander. Or, buy “Hint of Lime” Tortilla Chips instead.

1. Combine the diced fruit, vegetables, and herbs in a large bowl.
2. Heat the apricot preserves in the microwave just long enough to soften.
3. Whisk in lime juice, then pour the apricot-lime mixture over the fruit.
4. Stir to combine.
5. Lay corn tortillas out on your counter in a single layer.
6. Brush or spray with olive oil and also oil your sheet trays.
7. Sprinkle sea salt over the tortillas.
8. Grate lime zest over the tortillas.
9. Sprinkle coriander over the tortillas.
10. Cut into wedges, then lay out on the baking sheets.
11. Bake until crisp.
12. Brush with a little lime juice while still hot.
13. Serve chips with the fruit salsa.

• Can I make this Fruit Salsa ahead of time? We suggest that you make this salsa no earlier than the morning of the day you plan to serve it. (The lime juice in the dressing will start to soften the fruit as it sits.) To make things easier, feel free to cut up the fruit a day ahead, but store each variety in a separate container in the refrigerator. Then mix the fruits together with the sauce the day you plan to serve. We also suggest that you make the tortilla chips the same day of serving as well.
• How do I store any leftovers? Store in a covered container in the refrigerator for up to two days. As noted above, be aware that the fruit will start to soften the longer it sits.
• Can I freeze this salsa? No, we don’t recommend freezing it. The fruit will get mushy once frozen and thawed.

This Fruit Salsa with Lime Tortilla Chips recipe originally appeared on A Family Feast in July 2018. We’ve updated the post but the delicious recipe remains the same.

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