A fresh and healthy, July 4th summer dessert recipe for a mixed berry fruit salsa. Make your own sopapilla chips from corn tortillas for a sweet gluten free chip!
Yay for yummy berries that are full of flavor!! One of the best parts about summer is all of the fresh produce. Even though strawberries, blueberries, and raspberries are available year-round, they’re never quite as good as they are in the summer. So what months are best for each of the berries? Here is a general rule of thumb for the best months to buy fresh berries:
- Strawberries — mid-June to July
- Raspberries — late June to July
- Blueberries — mid-June to mid-August
- Blackberries — late June to July
**Summary: RIGHT NOW is the best time for berries!! **
With July 4th right around the corner, fresh, summer salads and dessert recipes are on the mind. This recipe for fruit salsa is not only easy to prepare, but it can feed a crowd.
You can go ahead and make the majority of the recipe the night before and refrigerate until serving. I would wait until just before serving to add the raspberries and to make the chips.
The sopapilla chips definitely taste better when made the day-of as they get stale if made in advance.
Feel free to swap out the blueberries for blackberries or use a different type of preserves.
Please let me know what you create! I would love to hear 🙂 Hope you enjoy!
PIN THIS VERY BERRY FRUIT SALSA
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Ingredients
Fruit Salsa:
- 1 lb strawberries finely diced
- 6 oz raspberries cut in half
- 6 oz blueberries
- 1 ½ c apples finely diced
- 3 T apricot preserves
- 1 T lemon juice
Sopapilla Chips:
- 10 corn tortillas cut into quarters
- 1/4 c coconut oil
- 1/3 c sugar
- ¾ t cinnamon
Instructions
- In a small bowl whisk together the preserves and lemon juice.
- In a large bowl combine berries and apples. Pour preserve juice over fruit and mix well. Refrigerate until ready to serve.
For the Sopapilla Chips:
- When almost ready to serve, place 2-3 T. coconut oil in a large skillet and heat to medium-lo. Place one layer of corn tortilla quarters in the oil and cook for 1-2 minutes/side. Place on a paper towel when done frying for at least 1 minute.
- In a 1-gallon zip-top bag place sugar and cinnamon.
- Once chips are slightly cooled, but still warm, toss in the cinnamon/sugar mixture. Shake off excess sugar and serve with fruit salsa. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more recipes like this Very Berry Fruit Salsa with Homemade Sopapilla Chips?
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This looks so AMAZING! I’d never thought to make salsa using fresh fruit. It’s absolutely brilliant. Looking forward to giving this recipe a try. 😀
Thanks so much, Kelsey!! I hope you enjoy it 🙂