CommonGround volunteer Paula Peterson shares her recipe for Fruit Salsa with a twist with Pure Nebraska viewers.  Her twist is to add yogurt and turn it into a Breakfast Dip.  She also shares her recipe for Baked Cinnamon Chips.

Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips


  • Ingredients for Salsa
  • 1 peach or nectarine peeled and diced
  • 1 mango peeled, cored and diced
  • 1 granny smith apple peeled cored and diced
  • 1 6 oz. package blackberries or raspberries diced
  • 1 16 oz package strawberries hulled and diced
  • 2 tsp fresh lemon juice
  • 1 Tablespoon honey
  • 2 Tablespoon strawberry or peach preserves
  • *Optional 1 32 oz tub of plain yogurt
  • Ingredients for Sugar chips
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 10 4- inch flour tortillas street tacos
  • Cooking Spray


  • Preheat oven to 400 degrees. Spray a jelly roll 18x13 baking pan with non-stick cooking spray, set aside.
  • Toss all diced fruit with lemon juice, preserves and honey. Refrigerate salsa.
  • To make the salsa creamy or use it as Breakfast Dip - add one 32 ounce tub of plain yogurt and stir.
  • Cut tortilla shells into wedges either 4 or 6 per shell like you would cut a pizza.
  • In a small bowl mix together sugar and cinnamon. Spray wedges with cooking spray and sprinkle with
  • cinnamon sugar mixture then flip over and do the other side.
  • Bake in preheated oven about 10-12 minutes, turning chips once halfway through baking.
  • Let chips cool then serve with fruit salsa. Keep chips in sealed zip lock baggie for freshness.


*For a creamy dip instead of salsa, add one tub of yogurt and it becomes a creamy dip.
Tried this recipe?Let us know how it was!