Fruit salsa with cinnamon crisps

Fruit Salsa With Cinnamon Crisps

Carol Harrison Healthy Snack Ideas, Picky Eaters, Recipes Leave a Comment

Talk about a better-for-you yummy treat for school lunches!

I’ll give a container of fruit salsa to my kids and say, ” Close your eyes. Smell it. Take it all in. It’s fragrant. Now try it. The fruit is juicy and sweet. Oh it’s glorious.”

They’ll usually reply with some variation of you’re weird mom but I press on encouraging them all the same.

I may be a dietitian but I know I’ll more quickly woo my kids on to eating healthier food by leading with taste and being a good role model than spewing out nutrition facts. (Did I really say that?! It’s the truth! )

The frugal mom in me also loves being able to use up food before it spoils.

What are some ways you like to use ripe fruit before it spoils?

Share your ideas here so we can all do a better job cutting back on food waste.



Fruit Salsa With Cinnamon Crisps
Prep time
Cook time
Total time
Dietitian’s Tip: When kids help to plan and pack their lunches they are more likely to eat them and they build food skills along the way too. Try to keep that in mind when that little voice in your head says, this would be so much quicker on my own. In time your child will pick up the pace and work more independently too.

Kids Cook!*Younger children can use kitchen shears or a pizza cutter to cut the tortillas into wedges as well as wash, dry, hull and mash strawberries.
Older kids who are allowed to use the oven with your supervision can make this recipe.
Recipe type: Salad
Serves: 4
  • 4 small (8 inch/20 cm) whole grain or whole wheat tortillas
  • 1-2 tsp (5-10 mL) cinnamon
  • 1 cup (250 mL) mashed strawberries
  • 2 peeled and diced kiwi fruits
  • Honey, optional
  1. Brush tortillas with water and sprinkle evenly with cinnamon. Cut each tortilla into 6 wedges. Place on a baking sheet spread out in a single layer. Bake at 425° F (220°C) until golden and crisp, about 4-5 minutes.
  2. Careful, they go from being ready to burnt in no time flat. If needed, I find squirrels will happily eat the burnt ones.
  3. Salsa: In bowl, mix strawberries and kiwi fruit. Add honey to taste, if needed.
  4. Portion out salsa in sealed containers and refrigerate for lunches.
  5. Portion out cinnamon crisps in separate sealed containers and store on the counter.
• Make extra salsa to use as a topping for pancakes, French toast or yogurt.
• Ask your kids what other combos they would like. How about mango-pineapple or apple-strawberry or peach-orange?

*These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.

Would love to hear from you!