There’s something so refreshing and fun about this **Fruit Salsa with Cinnamon Chips Recipe**—it’s like dessert and snack rolled into one colorful, sweet, tangy bite. I love how the juicy fruit salsa pairs perfectly with those crisp, cinnamon-kissed tortilla chips. Trust me, people will keep reaching for more!
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Why You'll Love This Recipe
This Fruit Salsa with Cinnamon Chips Recipe has quickly become one of my go-to treats, especially for warm afternoons or casual gatherings. It’s fresh, easy, and brings such a satisfying crunch paired with natural sweetness. Honestly, it’s a little treasure of flavor and texture in every bite.
- Fresh & Vibrant: The mix of strawberries, mangos, kiwi, and blueberries creates a beautiful medley that’s bursting with real fruit flavor.
- Simple Ingredients: You’ll find everything you need right in your kitchen, with no complicated steps or obscure items.
- Customizable: It’s a recipe that welcomes your favorite fruits and tweaks, so it’s nothing if not versatile.
- Perfect for Sharing: Whether you’re hosting a party or need a crowd-pleasing snack, this combo always disappears fast.
Ingredients & Why They Work
The magic of this Fruit Salsa with Cinnamon Chips Recipe is in how each ingredient plays off the others. Crisp tortillas brushed with butter and sugar-cinnamon give a warm, crunchy base to the cool, juicy fruit salsa. Plus, the honey, lemon, and preserves combine to add the perfect zing and sweetness without overwhelming the fruit’s natural taste.
- Flour tortillas: Thin and pliable, perfect for slicing into crisp chips once baked.
- Sugar: Sweetens the chips and caramelizes nicely during baking for a crisp finish.
- Cinnamon: Adds warmth that complements the fruit and adds a comforting aroma.
- Butter: Helps the cinnamon sugar stick and gives a rich, slightly savory note to balance the sweetness.
- Honey: A natural sweetener that mixes beautifully into the salsa, lending floral notes without harshness.
- Lemon juice: Brightens the salsa to balance the sweetness and prevent the fruit from browning.
- Strawberry or raspberry preserves: These give body and a luscious depth to the salsa, marrying all the flavors together.
- Strawberries, mangos or peaches, kiwi, blueberries: A colorful, juicy lineup that brings tons of texture and a spectrum of sweetness with a little tartness.
Make It Your Way
One of the reasons I adore this Fruit Salsa with Cinnamon Chips Recipe is how easily you can tweak it to suit what you have on hand or your personal tastes. I’ve played with swapping peaches for mangoes or adding a handful of blackberries for a little extra tartness — and each version just sings in a new way.
- Variation: When I want it a bit more tropical, I add diced pineapple to the fruit mix — it adds a nice tang that cuts through the cinnamon sugar sweetness.
- Dietary swaps: Use gluten-free tortillas if you want to keep it gluten-free without losing that crisp, delicious chip.
- Less sweet option: Cut back on the sugar in the cinnamon chips or swap honey for maple syrup to change the flavor profile slightly.
- Seasonal twists: This salsa works just as well with berry season or even autumn apples and pears combined with a pinch of nutmeg in the cinnamon chips.
Step-by-Step: How I Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Prep the Cinnamon Chips
First things first, preheat your oven to 400°F. While it’s warming up, mix the cinnamon and sugar in a small bowl — this simple combo is the secret to those dreamy cinnamon chips. Lay out your flour tortillas on a baking sheet (I like to line mine with parchment to keep clean-up easy). Use a basting brush to give each tortilla a thin coating of melted butter, then sprinkle generously with your cinnamon-sugar mix. Using a pizza cutter, slice each tortilla into six wedges—like slicing a pizza. Pop them in the oven for about 10-12 minutes until crisp and golden. You'll want to watch them closely towards the end so they don’t burn.
Step 2: Mix the Fruit Salsa
While your chips bake, toss together the salsa. In a small bowl, whisk honey, fresh lemon juice, and strawberry preserves until smooth. In a larger bowl, combine your diced strawberries, mangos (or peaches), kiwi, and blueberries. Pour the honey mixture over the fruit and gently stir to coat everything evenly. Chill the salsa in the fridge until you're ready to serve.
Step 3: Serve and Enjoy
Once your cinnamon chips have cooled to room temperature and the salsa is nicely chilled, it’s time to serve! Scoop the fruit salsa into a pretty bowl and arrange the cinnamon chips around the edges or on a separate plate. Everyone loves dipping the warm, crunchy chips into that juicy, sweet fruit mix. I usually try to serve this within a few hours because the chips can lose their crunch if left out too long with the moist salsa.
Top Tip
Over the years, I've learned a few simple tricks for making this Fruit Salsa with Cinnamon Chips Recipe absolutely foolproof. These little tips keep it tasting fresh and help you create the perfect crunch and flavor every time.
- Brush, Don't Pour: Using a pastry or basting brush to apply melted butter on the tortillas ensures even coverage without sogginess, helping the cinnamon sugar stick nicely and the chips bake crisp.
- Watch the Oven Closely: Tortilla chips can go from perfectly golden to burnt in a minute, so keep an eye on them after the 8-minute mark.
- Let Chips Cool Completely: This helps them firm up to a crunchy texture that won’t be soggy when dipped into the salsa.
- Use Fresh, Ripe Fruit: It makes all the difference in the salsa’s flavor and texture — ripe fruit is juicier and sweeter, creating a better balance with the cinnamon chips.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
I usually keep garnishes simple because the salsa is already so colorful. But when I want to take it up a notch, I love sprinkling some fresh mint leaves on top. They add a lovely herbal freshness and a pop of green. A dusting of powdered sugar on the chips is a nice touch for extra sweetness and presentation.
Side Dishes
This fruit salsa pairs beautifully with light meals or casual get-togethers. I often serve it alongside creamy cheese plates like brie or mascarpone, or it’s a welcome palate refresher between bites of grilled chicken or pork. It’s also fantastic with vanilla frozen yogurt or creamy dips to mix up the textures.
Creative Ways to Present
For special occasions, I like to serve this in individual clear glasses layered with Greek yogurt and a sprinkle of granola on top for a festive parfait effect. Or, serve the salsa in a hollowed-out pineapple bowl and arrange the cinnamon chips in a fan around it for a tropical party vibe that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store the leftover fruit salsa covered in an airtight container in the refrigerator. It keeps well for up to two days, though the fruit does release juice, making the mixture a bit saucier. The cinnamon chips, however, need to stay separate stored in a dry container so they don’t go soft.
Freezing
Freezing the fruit salsa isn’t my favorite because the fruit’s texture changes when thawed, turning mushy. But if you want to prep the cinnamon chips ahead, you can freeze them in an airtight bag for up to a month and bake or crisp them up quickly in a toaster oven before serving.
Reheating
For best results, I don’t reheat the fruit salsa. The cinnamon chips can be warmed briefly in a 300°F oven for 3–5 minutes to regain a little fresh crispness but watch them carefully so they don’t burn!
Frequently Asked Questions:
Absolutely! This recipe is super flexible. Try apples, raspberries, blackberries, or nectarines—you can mix and match based on what’s in season or what you love.
The cinnamon chips stay crisp for a few days when stored in an airtight container at room temperature. After that, they might soften a bit, but if you re-crisp them in the oven, they’ll still taste great.
You can make the cinnamon chips a few days in advance and store them in an airtight container. The fruit salsa is best served within a couple of hours after preparing, but you can prep the fruit and dressing ahead and combine just before serving.
No worries! If you don’t have preserves, simply increase the honey or add a bit of brown sugar to sweeten the salsa. It will still taste delicious and fresh!
Final Thoughts
Making this Fruit Salsa with Cinnamon Chips Recipe has been a real treat in my kitchen—not just for how delicious it tastes, but because it reminds me that simple, fresh ingredients can create something truly special. Whether it’s a sunny afternoon snack or a cheerful party appetizer, this combo always brings smiles. I can’t wait for you to try it and make it your own!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant fruit salsa served with crispy homemade cinnamon chips, perfect for a light snack or appetizer that combines sweet and tangy flavors with a delightful crunch.
Ingredients
Cinnamon Chips
- 6 6-inch flour tortillas
- ¼ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons butter, melted
Fruit Salsa
- 2 ½ tablespoons honey
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons strawberry preserves or seedless raspberry preserves
- 16 ounces strawberries, cut into ½-inch pieces
- 2 mangos or 2 peeled peaches, cut into ½-inch pieces
- 3 kiwi, cut into ½-inch pieces
- ½ pint fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the cinnamon chips.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon; set this mixture aside for coating the chips.
- Brush Tortillas: Place the flour tortillas on a cookie sheet and brush each tortilla with the melted butter evenly using a basting brush.
- Sprinkle Cinnamon Sugar: Sprinkle the prepared cinnamon and sugar mixture evenly over the buttered tortillas.
- Cut Tortillas: Using a pizza cutter or sharp knife, cut each tortilla into 6 triangular pieces, slicing like a pie.
- Bake Chips: Bake the cut tortillas in the preheated oven for 12 minutes or until they are crispy and golden. Remove and let them cool completely.
- Mix Fruit Salsa Dressing: In a small bowl, combine honey, fresh lemon juice, and strawberry or raspberry preserves; mix well and set aside.
- Combine Fruits: In a large serving bowl, add the chopped strawberries, mangos or peaches, kiwi, and blueberries.
- Add Dressing and Chill: Pour the honey mixture over the fruit and gently stir to combine. Chill the fruit salsa in the refrigerator until ready to serve.
- Serve: Serve the chilled fruit salsa alongside the cooled cinnamon chips for dipping. Best enjoyed within two to three hours of preparation.
Notes
- Feel free to substitute or add other fruits such as apples, raspberries, blackberries, or nectarines based on preference.
- Use a basting brush to easily coat tortillas with melted butter and line the cookie sheet with parchment paper or a baking mat to prevent sticking.
- If you don’t have preserves, replace them with brown sugar or double the honey quantity for sweetness.
- Cinnamon chips can be prepared in advance and stored in an airtight container for several days to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
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