Fruit Salsa with Cinnamon Chips

A plate of food on a table, with Cinnamon and Fruit

A light and sweet treat, this easy fruit salsa with cinnamon chips is sure to be a hit this summer, whether for dessert or a fun afternoon snack.

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Table of Contents

Fruit Salsa With Cinnamon Chips Ingredients
Substitutions And Additions
How To Make This Fruit Salsa With Cinnamon Chips Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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Fruit salsa with cinnamon chips makes an ideal summer dessert or appetizer dip featuring buttery cinnamon-sugar-dusted crisp tortilla chips paired with a delicious fresh fruit dip.

a bowl of Fruit Salsa with Cinnamon Chips

Fruit Salsa With Cinnamon Chips Ingredients

Fruit Salsa with Cinnamon Chips raw ingredients that are labeled

This fruit salsa offers a blend of sweet and tangy flavors, featuring strawberries, mangoes, kiwis, and blueberries drizzled with honey, lemon juice, and berry preserves.

The accompanying cinnamon tortilla chips provide a crispy, sweet, and slightly spiced contrast.

Together, they create a vibrant and refreshing snack with a satisfying balance of fruity and cinnamon-infused goodness.

You’ll need:

For The Cinnamon Tortilla Chips:

¼ cup of sugar
¾ teaspoon of cinnamon
6 (6-inch) flour tortillas
3 tablespoons of butter

For The Fruit Salsa:

2½ tablespoons of honey
2½ tablespoons of fresh lemon juice
2½ tablespoons of strawberry or seedless raspberry preserves
16 ounces of strawberries
2 mangoes or 2 peaches
2 kiwis
½ pint of fresh blueberries

PRO TIP:

If you don’t have strawberry or raspberry preserves on hand, you can use 2½ tablespoons of brown sugar or double the amount of honey instead.

Substitutions And Additions

TROPICAL TWIST: For the most tropical blend, you can add a bit of diced pineapple or mandarin oranges.

Serve the salsa with wedges of fresh lime for squeezing lime juice over the top for an extra kick of flavor.

STRAWBERRIES: If you need to leave out the strawberries, you can use one cup of fresh raspberries and one cup of diced cantaloupe instead.

APPLES: Diced apples add a lovely crunch to the salsa. Add one cup of peeled, diced tart apples, such as Granny Smith apples.

BERRIES: If you really love berries, you can add even more to this salsa.

In addition to the fresh berries already called for, add one cup of blackberries and one cup of raspberries instead of the mangoes and kiwis, and you have an awesome summer berry salsa.

If the berries are on the larger side, be sure to cut them in half.

CHIPS: This easy fruit salsa recipe would also be yummy with graham crackers for dipping.

How To Make This Fruit Salsa With Cinnamon Chips Recipe

We will show you first how to make the cinnamon chips for dipping before mixing up the fresh fruit salsa.

STEP ONE: Combine sugar and cinnamon together in a small bowl, then set this aside.

Place the tortillas in a single layer on a cookie sheet and brush them on both sides with melted butter.

Sprinkle the cinnamon-sugar mixture on both sides of the tortillas.

OUR RECIPE DEVELOPER SAYS

For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Just be careful if cutting the tortillas on a baking mat—you won’t want to harm the mat.

STEP TWO: Using a knife or pizza cutter, cut each tortilla into six wedges, like cutting a pie. Bake the tortillas at 400°F for 10 to 12 minutes.

Let the chips cool to room temperature.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chips at the lower end of the recommended baking time. The cinnamon chips won’t be fully crisp when you take them out of the oven. Give them time to cool on the baking sheet to crisp up properly.

STEP THREE: Combine the honey, lemon juice, and preserves in a small bowl, then set this mixture aside.

honey, lemon juice and preserves combined in a bowl

STEP FOUR: In a large bowl, combine all of the diced fruit. Pour the honey mixture over the fruit and toss gently. Chill the salsa until you’re ready to serve.

PRO TIP:

For best results, the salsa should chill for 2 to 3 hours before serving to allow the flavors to meld together. Make sure to give it a good stir before serving since any juice will collect in the bottom of the bowl.

fruits combined and honey mixture poured over the fruits in a bowl

STEP FIVE: Serve the fruit salsa with the homemade cinnamon chips.

Fruit Salsa with Cinnamon Chips in a plate

How To Serve

Delicious fruit salsa with homemade cinnamon chips is a yummy snack but is also a fantastic dessert for celebrating special occasions such as a baby shower or bridal shower.

Here are some fun serving ideas:

Self-Serve: Pour the fruity salsa into a big, colorful serving bowl and set it on a large platter. Pile the chips on the platter around the bowl. Add a big spoon and allow everyone to scoop out their own servings of the salsa.
Individual Cups: Scoop the tangy fruit salsa into small clear cups or jars. Right before serving, place a small stack of the cinnamon sugar tortilla chips on top.
Table Snacks: Have bowls of fruit salsa and cinnamon sugar chips in the center of every table so that guests can snack on this sweet treat any time, right at their own table.

This simple fruit salsa would be great to finish off a dinner of these amazing shrimp and chicken tacos with homemade white queso dip, or even put out as a tasty afternoon snack for the whole family.

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Storage

Now that you’ve whipped up this fruit salsa with cinnamon chips, you might be wondering how to store it to enjoy it later.

MAKE AHEAD: If you want to get a head start on your prep, you can definitely make the fruit salsa ahead of time.

Simply prepare the salsa as instructed in the recipe and store it in an airtight container in the refrigerator.

It’s best to consume it within 24 hours for the freshest taste, but it should still be good for up to 48 hours.

Keep the cinnamon tortilla chips separate until you’re ready to serve to maintain their crispiness.

ON THE COUNTER: Store the leftover chips in an airtight container at room temperature for three to four days.

IN THE FRIDGE: The fruit salsa should be refrigerated in an airtight container and is usually best for the first two days but can be kept for up to five days.

IN THE FREEZER: We do not recommend freezing the salsa or chips. The fruit will turn into a soggy mess once thawed.

Why We Love This Recipe

FLAVOR FUSION: This recipe offers a blend of fresh, sweet fruits like strawberries, mangoes (or peaches), kiwis, and blueberries, all enhanced by the zesty kick of honey, lemon juice, and berry preserves.

PERFECT TEXTURES: The crispy and sweet cinnamon tortilla chips complement the juicy and chunky fruit salsa brilliantly.

EASY TO MAKE: With clear step-by-step instructions and handy tips, it’s a breeze to whip up a beautiful and delicious dish that impresses family and friends.

Whether you want a fresh, tasty snack on a warm summer day or you’re looking to serve a gorgeous, fruity dessert for a special event, this colorful fruit salsa with cinnamon chips recipe is just the fun appetizer you need.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas instead of flour tortillas?

We wouldn’t recommend substituting corn tortillas for the flour ones. The flavor and texture are quite different and may not fit quite right with the cinnamon and sugar.

Will the fruit salsa last for a while?

The fruit salsa is best enjoyed within two hours of making it. The longer the fruit sits, the more juices it will release, making it soggy after a few hours.

Can I use frozen fruit in this recipe?

We wouldn’t recommend using frozen fruit as it will be too runny and mushy.

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Fruit Salsa with Cinnamon Chips

5 from 2 votes

A light and sweet treat, this easy fruit salsa with cinnamon chips is sure to be a hit this summer, whether for dessert or a fun afternoon snack.

Prep Time 15

Cook Time 10

Total Time 25

Servings

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Ingredients

Cinnamon Chips

¼ cup sugar
¾ teaspoon cinnamon
6 flour tortillas (6-inch)
3 tablespoons butter, melted

Fruit Salsa

2½ tablespoons honey
2½ tablespoons fresh lemon juice
2½ tablespoons strawberry preserves, or seedless raspberry preserves
16 ounces strawberries, diced into small pieces
2 mangos or 2 peeled peaches, diced
3 kiwis, diced
½ pint fresh blueberries

Instructions

Cinnamon Chips

Preheat the oven to 400ºF.
In a small bowl, combine the cinnamon and sugar; set aside.
Place the flour tortillas on a cookie sheet, brush with the melted butter, and sprinkle with the cinnamon-sugar mixture.
Using a pizza cutter or knife, cut each tortilla into 6 pieces, slicing it like a pie.
Bake for 10 to 12 minutes. Let cool.
The chips can be made a few days in advance. Store in an airtight container.

Fruit Salsa

In a small bowl, combine the honey, lemon juice, and preserves. Set aside.
In a large serving bowl, combine the fruit. Pour the honey mixture over the fruit and gently stir. Chill until ready to serve.
Serve the fruit salsa with the homemade cinnamon chips.

Notes

If you don’t have strawberry or raspberry preserves on hand, you can use 2½ tablespoons of brown sugar or double the amount of honey instead.
For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Just be careful if cutting the tortillas on a baking mat—you won’t want to harm the mat.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chips at the lower end of the recommended baking time.
For best results, the salsa should chill for 2 to 3 hours before serving to allow the flavors to meld together. Make sure to give it a good stir before serving since any juice will collect in the bottom of the bowl.
The cinnamon chips won’t be fully crisp when you take them out of the oven. Give them time to cool on the baking sheet to crisp up properly.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Andra Willits Writer + Editor

Fruit Salsa

Fruit Salsa With Cinnamon Chips Ingredients

Substitutions And Additions

How To Make This Fruit Salsa With Cinnamon Chips Recipe

How To Serve

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Why We Love This Recipe

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