If you’re craving a fresh, vibrant treat that’s sweet with just the right hint of spice, then my Fruit Salsa with Cinnamon Chips Recipe is exactly what you need to try. This combo of juicy, colorful fruit salsa paired with crisp, cinnamon-sugar tortilla chips is seriously fan-freaking-tastic—perfect for summer gatherings, an unexpected snack, or even a light dessert. Stick with me, and I promise you’ll nail this recipe with ease and maybe even become the go-to person for the next party!
Why You’ll Love This Recipe
- Fresh and Fruity: The salsa bursts with the natural sweetness and textures from strawberries, mangoes, kiwi, and berries.
- Crunchy Cinnamon Chips: Homemade tortilla chips coated with cinnamon sugar add the perfect crispy, warm contrast.
- Quick & Easy: Ready in under 30 minutes, it’s an effortless way to impress friends or just treat yourself.
- Customizable: Swap in your favorite fruits or adjust sweetness easily for your taste buds.
Ingredients & Why They Work
This Fruit Salsa with Cinnamon Chips Recipe shines because of its vibrant mix of fresh fruits and a simple, flavorful dipping chip. Each ingredient brings a unique element, so picking ripe, high-quality produce can make all the difference. Here’s the lowdown on what’s in the mix:
- Flour tortillas: The base for the chips, they crisp beautifully when baked and provide a blank canvas for the cinnamon-sugar magic.
- Sugar: Adds sweetness and caramelizes slightly on the chips during baking for that perfect crunch.
- Cinnamon: Brings warm spice that pairs amazingly with the fruit’s fresh flavors.
- Butter (melted): Helps the sugar-cinnamon stick and gives the chips a rich mouthfeel.
- Honey: A natural sweetener that blends perfectly in the fruit salsa dressing.
- Fresh lemon juice: Balances sweetness with bright acidity to keep fruit flavors popping.
- Strawberry or raspberry preserves: Adds a fruity depth and slight tartness to enhance the salsa’s taste.
- Strawberries, mango or peaches, kiwi, blueberries: A colorful medley creating juicy texture, sweetness, and tartness all in one bite.
Make It Your Way
I love mixing up the fruit combo depending on the season or what I have on hand. You’ll find that this recipe is super forgiving and fun to personalize—feel free to get creative!
- Fruit Swaps: I once swapped peaches for nectarines and it was just as delicious—go with whatever you love or is freshest!
- Sweetener Options: If you don’t have preserves, I’ve used a bit more honey or brown sugar with great results.
- Spice It Up: Sprinkle a little nutmeg or add a dash of chili powder to the cinnamon sugar if you want a fun twist.
- Diet-Friendly: Use gluten-free tortillas to make the chips gluten-free; they crisp just as well.
Step-by-Step: How I Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Prep and Bake the Cinnamon Chips
This is the fun part where your kitchen starts smelling like a cinnamon bakery! Preheat your oven to 400°F (200°C). While it’s warming up, mix the sugar and cinnamon in a small bowl—this combo is the magic dust for your chips. Lay the tortillas flat on a cookie sheet lined with parchment paper or a baking mat (makes clean-up easier). Brush each tortilla lightly with melted butter—using a basting brush makes this effortless, trust me. Then sprinkle the cinnamon sugar evenly over each one. Using a pizza cutter, I slice each tortilla into six “chip” triangles, then pop them in the oven for about 10-12 minutes until crispy and golden. Let them cool completely before serving so they stay crunchy.
Step 2: Prepare the Fruit Salsa
While the chips are baking, chop up your fruit into roughly half-inch pieces. The key is to keep everything about the same size so every bite is balanced and pretty. In a separate small bowl, whisk together honey, fresh lemon juice, and your choice of strawberry or raspberry preserves—it forms a gorgeous dressing that clings lightly to the fruit. Pour this over your mixed fruit in a large bowl and gently toss to coat. Chill the salsa until you’re ready to serve to let those flavors marry perfectly.
Step 3: Serve and Enjoy!
Plate your fresh fruit salsa alongside the cinnamon chips on a pretty platter or bowl. This is one of those recipes you’ll want to enjoy within 2-3 hours of making it—the chips can lose their crispness if left too long with the fruit. Watch your friends’ faces light up when they try the combo for the first time—it’s addictive in the best way.
Pro Tips for Making Fruit Salsa with Cinnamon Chips Recipe
- Use a Sharp Pizza Cutter: It makes slicing the tortillas into uniform chips so much easier—and safer than a knife in my experience.
- Don’t Skip the Lemon Juice: The acidity brightens the fruit and helps prevent browning, especially in mangoes and peaches.
- Cool Chips Fully Before Serving: Warm chips can get soggy fast, so I always let them cool on a rack to stay crisp.
- Prep Chips Ahead: You can bake the chips a day or two in advance and store them airtight—they keep perfectly and save you kitchen time.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
I like to sprinkle a few fresh mint leaves on top just before serving—it adds a lovely aromatic note and makes the dish feel extra special. Sometimes a light dusting of powdered sugar on the chips looks pretty too, especially if I’m serving it for brunch or a party.
Side Dishes
This fruit salsa is fantastic on its own but pairs beautifully with a selection of cheeses like sharp cheddar or creamy brie during a snack platter. I’ve also served it alongside breakfast favorites like pancakes or waffles for a fresh contrast to the richness.
Creative Ways to Present
For a special occasion, try serving the salsa and chips in a hollowed-out pineapple or melon bowl—it looks stunning and your guests will be impressed. Layering the fruit salsa in clear glasses with a dollop of Greek yogurt and crushed cinnamon chips on top is another fun and elegant presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store the fruit salsa and cinnamon chips separately in airtight containers. The chips keep their crispness best this way. The salsa can stay fresh in the fridge for up to two days, though it’s best enjoyed fresh.
Freezing
Freezing isn’t ideal for this recipe because the fruit textures get mushy once thawed and the chips lose crunch. But if you’re keen, try freezing the fruit salsa mixture without the chips and use it later in smoothies or as a topping.
Reheating
Since this is a cold salsa and crisp chips, reheating isn’t really necessary or recommended. However, if the chips lose their crispness, a quick pop in a 350°F oven for 3-5 minutes usually perks them right back up.
FAQs
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Can I substitute the fruit in this Fruit Salsa with Cinnamon Chips Recipe?
Absolutely! The recipe is very flexible—you can use apples, raspberries, blackberries, nectarines, or whatever fruits you have on hand. Just try to keep the pieces roughly the same size for even texture and flavor in each bite.
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How should I store the cinnamon chips to keep them crispy?
Store the chips in an airtight container at room temperature after they’ve fully cooled. Keep them separate from the fruit salsa until ready to serve to prevent them from softening.
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Can I make the fruit salsa ahead of time?
You sure can! Make the salsa a few hours ahead and keep it refrigerated. It tastes best the same day, but it’s still good within 1-2 days. Just stir gently before serving.
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What if I don’t have preserves for the salsa dressing?
No worries! You can substitute the preserves with extra honey or a bit of brown sugar. The salsa will still be deliciously sweet and well balanced.
Final Thoughts
This Fruit Salsa with Cinnamon Chips Recipe holds a special place in my heart because it’s such a bright and cheerful snack that’s also incredibly easy to pull together. Every time I make it, I’m reminded how simple ingredients can come together for big flavor and joy. I really hope you give this a try—it’s one of those recipes you’ll find yourself coming back to again and again, whether for family nights, potlucks, or just because. Trust me, once you have your first bite, you’re going to be hooked!
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 delightful and refreshing fruit salsa served with crispy homemade cinnamon chips, perfect for a light snack or appetizer. This recipe combines a mix of fresh fruits tossed in a sweet honey-lemon dressing with the warm cinnamon-sugar flavored tortilla chips baked to perfection.
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 Mixture: In a small bowl, combine the cinnamon and sugar; set this mixture aside for coating the chips.
- Coat Tortillas: Place the 6-inch flour tortillas on a cookie sheet. Brush each tortilla evenly with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over them to ensure each piece is flavorful.
- Slice Tortillas: Using a pizza cutter or a sharp knife, cut each tortilla into 6 wedge-shaped pieces, much like slicing a pie.
- Bake Cinnamon Chips: Bake the sliced tortillas in the preheated oven for 12 minutes until they are crisp and lightly browned. Remove and let them cool completely on the baking sheet.
- Mix Fruit Salsa Dressing: In a small bowl, whisk together the honey, fresh lemon juice, and preserves to create a sweet and tangy dressing for the fruit.
- Combine Fruit: In a large serving bowl, mix the chopped strawberries, mango or peaches, kiwi, and blueberries together.
- Toss Fruit with Dressing: Pour the honey-lemon and preserves mixture over the mixed fruit and gently stir to coat all pieces evenly.
- Chill Salsa: Place the fruit salsa in the refrigerator and chill until ready to serve, which enhances the flavors and refreshes the dish.
- Serve: Serve the chilled fruit salsa alongside the cooled cinnamon chips. Enjoy the salsa within two to three hours for the best freshness and flavor.
Notes
- Feel free to substitute or add other fruits such as apples, raspberries, blackberries, or nectarines to suit your taste preferences.
- Use a basting brush to easily apply the melted butter on the tortillas for even coverage.
- Line the cookie sheet with parchment paper or a baking mat for easy cleanup; be cautious when cutting on mats to avoid damage.
- If you don’t have preserves, you can substitute with an equal amount of brown sugar or double the honey for sweetness.
- The cinnamon chips can be made a few days ahead and stored in an airtight container to maintain crispness.
