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Fruit Salsa with Lime Tortilla Chips

Fruit Salsa with Lime Tortilla Chips

  • Author: Martha
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 cups plus chips for serving
  • Category: appetizer
  • Cuisine: kid-friendly


Add the blackberries last and gently fold them in. They are sometimes very ripe and delicate and will break apart with too much stirring.



1 ½ cups diced fresh strawberries (half-inch pieces)

3 cups diced watermelon (half-inch pieces)

2 cups diced fresh pineapple (half-inch pieces)

2 cups diced fresh kiwi (half-inch pieces)

2 6-ounce packages blackberries

23 tablespoons minced fresh jalapeno, depending on how hot you like it, seeds optional

½ cup finely diced red onion

½ cup coarsely chopped fresh cilantro

½ to ¾ cup apricot preserves, depending on how sweet you like it (we used just ½ cup)

¼ cup fresh squeezed lime juice

Homemade Lime Tortilla Chips

1 22-ounce package white corn tortillas (24 per package)

Olive oil or olive oil pan spray

Sea salt

Four limes (both zest and juice will be used)

1 tablespoon ground coriander, plus more to taste


To Make the Fruit Salsa

In a large bowl, mix diced strawberries, watermelon, pineapple, kiwi, blackberries, jalapeno, red onion, and cilantro.

In a small microwave safe bowl, heat the apricot preserves for 20 seconds in the microwave (just long enough to soften). Whisk in the lime juice and pour over the fruit. Gently stir to combine and refrigerate.

To Make the Lime Tortilla Chips

Heat oven to 350 degrees F.

Lay out all 24 corn tortilla rounds on your counter.

Spray or brush* the tops with olive oil, as well as spraying or brushing four sheet trays. *Note: Use oil sparingly – too much will result in chewy chips.

Sprinkle sea salt over each round.

Using a fine grater, zest limes right over the tortillas evenly distributing the zest.

Sprinkle ground coriander lightly over each round, adding more to taste.

Move one round at a time to your cutting board and cut into six wedges then place wedges, topping side up, on the sheet trays, yielding 144 chips. Repeat for the remaining rounds.

Bake for 15-18 minutes, rotating pan at 10 minutes. Depending on your oven, the cooking time will vary so watch closely at the 15-minute mark. Once crisp, remove pan and brush each chip with a little lime juice while they are still hot from the oven.

Serve chips alongside the fruit salsa.

Keywords: fruit salsa