Name: Fruit Salsa with Cinnamon Chips Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 6-inch flour tortillas; 1/4 cup sugar; 3/4 teaspoon cinnamon; 3 tablespoons butter, melted; 2 1/2 tablespoons honey; 2 1/2 tablespoons fresh lemon juice; 2 1/2 tablespoons strawberry preserves or seedless raspberry preserves; 16 ounces strawberries, cut into 1/2-inch pieces; 2 mangos or 2 peeled peaches, cut into 1/2-inch pieces; 3 kiwi, cut into 1/2-inch pieces; 1/2 pint fresh blueberries

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!

A white bowl filled with colorful fruit salsa sits in the center of a white plate, surrounded by several triangular cinnamon-dusted chips. The salsa is made of small, uneven pieces of red strawberries, deep blue blueberries, yellow mango, and pale green kiwi mixed together, creating a bright, textured surface with a glossy finish. The chips have a light brown tone with a visible layer of cinnamon spice, arranged loosely around the bowl. The entire scene is set on a white marbled surface with a striped cloth partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fruit Salsa with Cinnamon Chips Recipe
Top Tip
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fruit Salsa with Cinnamon Chips Recipe

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.

Flat lay of bright red strawberry pieces, juicy golden mango chunks, vibrant green kiwi slices, plump deep blue blueberries, glossy strawberry preserves with a rich red color, shiny droplets of golden honey, fresh lemon halves with visible pulp, and golden-brown cinnamon sugar tortilla chips cut into triangles, all beautifully arranged with contrasting colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use other fruits in this Fruit Salsa with Cinnamon Chips Recipe?

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.

How long do the cinnamon chips stay fresh?

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.

Can I make the fruit salsa and cinnamon chips ahead of time?

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.

What if I don’t have preserves for the fruit salsa?

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!