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Fruit salsa with cinnamon chips makes an ideal summer dessert or appetizer dip. Buttery cinnamon-sugar dusted crisp tortilla chips matched with a delicious fresh fruit dip will be your new favorite treat! This version of salsa is sweet and filled with a colorful variety of fruits—much like a fruit salad, but chopped into very small pieces for a scoopable salsa.
ingredients for SWeet Fruit Salsa with Cinnamon Chips
You will need:
For the cinnamon tortilla chips:
- 6 (6-inch) flour tortillas
- ¼ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons butter
For the Fruit Salsa:
- 2 ½ tablespoons honey
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons strawberry or seedless raspberry preserves
- 16 ounces strawberries
- 2 mangoes or 2 peaches
- 2 kiwis
- ½ pint fresh blueberries
Pro Tip: If you don’t have strawberry or raspberry preserves on hand, you can use 2 ½ tablespoons of brown sugar or double the amount of honey instead.
ingredient Substitutions and Additions
One of many great things about making this fresh fruit salsa recipe is that you can make small changes and substitutions to create the exact flavor combination you’ll most enjoy.
TROPICAL TWIST – For the most tropical blend, use mango instead of peaches and you can even add a bit of diced pineapple or mandarin oranges. Serve the salsa with wedges of fresh lime for squeezing over top for an extra kick of flavor.
STRAWBERRIES – If you need to leave out the strawberries due to an allergy or personal taste preference, you can instead use 1 cup of fresh raspberries (cut them in half if they are on the larger side) and 1 cup of diced cantaloupe.
APPLES – Diced apples add a lovely crunch to the salsa. Add 1 cup of peeled, diced tart apples, such as Granny Smith.
BERRIES – If you really love berries, you can add even more to this salsa. In addition to the strawberries and blueberries already called for in the recipe, add 1 cup of fresh blackberries and 1 cup of fresh raspberries instead of the mangoes/peaches 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.
How to Make Fruit Salsa with Cinnamon Chips
You will love how easy it is to make this recipe! Just follow the simple steps below.
STEP ONE: Stir the cinnamon and sugar together in a small bowl, then set this aside. Place the tortillas on a cookie sheet and brush them on both sides with melted butter. Sprinkle the cinnamon-sugar mixture on both sides of the tortillas.
STEP TWO: Using a knife or pizza cutter, cut each tortilla into 6 wedges, like cutting a pie. Bake the tortillas at 400F for 10-12 minutes. Let the chips cool to room temperature.
Pro Tip: 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 THREE: Combine the honey, lemon juice, and preserves in a small bowl, then set this mixture aside.
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: the salsa is best if it chills for 2-3 hours before serving to allow the flavors to meld together.
Fruit salsa with cinnamon chips is a delicious snack for any time but is also a fantastic dessert for celebrating special occasions at home. Here are some fun serving ideas:
- Self-Serve – Pour the fruit 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 onto their plates and take some chips from the platter.
- Individual Cups – Scoop the 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 – If having a socially distant get-together, have bowls of the fruit salsa and cinnamon chips in the center of every table so that guests can snack on this sweet treat any time, right at their own table.
Storing this recipe
Both the chips and the salsa keep well for several days.
CHIPS: Store the baked tortilla chips in an airtight container at room temperature for 3-4 days.
FRUIT SALSA: The fruit salsa should be refrigerated in an airtight container and is usually best for the first 2 days but can be kept for up to 5 days.
Whether you’re wanting a fresh, fruity snack on a warm summer day or you’re looking to serve a gorgeous, colorful dessert for a special event, fruit salsa with cinnamon chips is just the recipe you need.
More Summer REady REcipes You’Ll Love
- Berry Icebox Cake
- No-Churn Vanilla Ice Cream
- Southern Strawberry Sweet Tea
- Raspberry Freezer Jam
- Grilled Tilapia
Fruit Salsa with Cinnamon Chips
- 6 flour tortillas 6-inch
- 1/4 cup sugar
- 3/4 tsp cinnamon
- 3 tbsp butter melted
- 2 1/2 tbsp honey
- 2 1/2 tbsp fresh lemon juice
- 2 1/2 tbsp strawberry preserves or seedless raspberry preserves
- 16 oz strawberries diced into small pieces
- 2 mangos or 2 peeled peaches diced
- 3 kiwi diced
- 1/2 pint fresh blueberries
- Preheat the oven to 400º.
- 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 – 12 minutes. Let cool.
- The chips can be made a few days in advance. Store in an airtight container.
- 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.