Equipment
Ingredients
Cinnamon Tortilla Crisps
- 150 g flour tortillas
- 15 ml coconut oil, melted
- 25 g granulated sugar
- 3 g ground cinnamon
- 1 g kosher salt
Fruit Base
- 200 g strawberries, hulled and diced
- 200 g mango, peeled and diced
- 150 g kiwi, peeled and diced
- 100 g blueberries, washed and dried
Citrus Mint Dressing
- 30 ml lime juice, freshly squeezed
- 30 ml agave nectar
- 5 g fresh mint, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Using a chef's knife and cutting board, slice the flour tortillas into bite-sized strips or small triangles.
In a mixing bowl, toss the tortilla pieces with the melted coconut oil, granulated sugar, ground cinnamon, and kosher salt until every piece is evenly coated.
Spread the coated tortillas in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes until golden and crisp. Remove from the oven and let cool completely on the pan.
Prepare the fruit by dicing the strawberries, mango, and kiwi. Add them to a large clean mixing bowl along with the washed blueberries.
In a small bowl, whisk together the freshly squeezed lime juice, agave nectar, and finely chopped fresh mint to create the dressing.
Pour the citrus mint dressing over the mixed fruit and mix gently with a large spoon to combine, ensuring the fruit is evenly coated without being mashed.
Portion the dressed fruit salad into serving bowls. Generously top each portion with the completely cooled, crispy cinnamon tortillas immediately before serving to preserve the crunch.
Chef's Notes
- For the best flavor profile, use fruits that are currently in season and perfectly ripe. You can easily substitute the listed fruits for peaches, pineapples, or grapes based on local availability.
- Tortilla crisps will continue to harden as they cool. Do not be tempted to overbake them if they still feel slightly pliable when taking them out of the oven.
- Keep the tortilla crisps and dressed fruit salad strictly separate until the very moment of eating. Moisture is the enemy of the crunchy topping.
- To elevate this dish into a more decadent dessert, serve it with a dollop of vanilla bean mascarpone, coconut whipped cream, or a scoop of vanilla ice cream.
Storage
Refrigerator: 1 day — Store fruit and tortillas in separate airtight containers to maintain the crunch of the tortillas.
