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This easy Fruit Salsa with Cinnamon Chips is the perfect appetizer or healthy dessert to liven up any party or summer cookout! Kids and adults alike go crazy for this deliciously sweet fruit dip that takes the meaning of chips and salsa in a totally new direction!
We are all about easy, simple recipes that are always a hit with friends and family and these cinnamon-sugar tortilla chips never fail to impress, especially when you use them to scoop up a mouthful of fresh fruit! Some other super easy crowd-pleasers like this are these fun 2-ingredient Lemon Sticks or Raspberry Pretzel Salad.
Fresh Fruit Salsa with Homemade Cinnamon Chips
When the weather starts to warm up and it’s strawberry picking season, it’s time to break out the food chopper and make a batch of fruit salsa! It’s great for summer parties, picnics, and backyard barbecues. Fruit salsa always garners rave reviews at baby showers and bridal showers, no matter the time of year.
It makes a great appetizer or snack, especially if you are lounging around poolside or watching the kids enjoy the sprinklers in the backyard. Or serve it as a dessert for something that isn’t too heavy! You can even avoid heating up the kitchen with your oven by purchasing cinnamon chips from the store if you want.
I don’t remember the first time I had this fresh fruit salsa, but it has been around for years! I think maybe it got its start or at least gained popularity at those Pampered Chef parties that people used to host. It makes sense since it would be an easy recipe to show off a food chopper or pizza cutter. This is essentially just fruit salad made with a smaller dice and scooped up with crispy cinnamon sugar coated chips instead of being eaten with a spoon, but somehow it’s magic and eyes light up when you present it.
I’m trying something new this year with a monthly reader challenge! For the month of May, the theme is Strawberries! At the end of the month, I’ll randomly select one winner and send them a $250 Amazon gift card! Here’s how to enter:
1. Use the search bar to choose ANY recipe on my site that uses strawberries! It could be this fresh fruit salsa or something baked like my Fresh Strawberry Pie or Strawberry Scones! Or try my Strawberry Spinach Salad with Creamy Poppy Seed Dressing or Spring Salad with Strawberry Balsamic Vinaigrette for something on the healthy side to enjoy with dinner! Whatever looks and sounds good to you and your family!
2. Send me a pic! Take a quick photo on your phone and email it to me at firstname.lastname@example.org to be entered. Or you can DM me on IG at @houseofnasheats.
3. Bonus entries: If you want an easy extra entry, leave a comment and review on the recipe you make, letting me know you made it for my May Strawberry Season Challenge. Also, you can make more than one recipe and get entered each time.
I would LOVE it if you would share on social media using the hashtag #houseofnasheats and tagging me (@houseofnasheats), but it’s not required for entry.
The challenge is open to anyone and ends on May 31st at 5pm PST. The winner will be randomly selected and on here with a post update on June 1st 2021. I will reach out via email to notify the winner.
What’s in Fruit Salsa?
Keep in mind that this list is just a jumping off point. You can use whatever fruit is in season and looks best at the farmer’s market or store. When peaches and cherries are available, they are two of my favorite fruits to use in fruit salsa. I always like to include the apples though for a little bit of crunch. The key to delicious fruit salsa is to chop the fruit evenly and small so you get a taste of each in every bite.
- Strawberries: Wash the strawberries and slice off the green tops before dicing the strawberries into small pieces.
- Apples: You can use any apple you like, although ones that are firm and crisp hold up best. We like Granny Smith, Honeycrisp, or Envy apples best for this recipe.
- Raspberries: These are soft enough and small enough that you don’t really need to chop them at all as they will break down a bit just by stirring the salsa ingredients together.
- Blueberries: Depending on how large your blueberries are, you might need to chop them a bit with a food chopper or food processor just so they are easier to scoop up with your cinnamon chips.
- Peach or mango: When I can’t find fresh peaches in season, mangoes are my go-to backup.
- Fruit preserves: I find that adding fruit preserves provides enough of a glaze and sweetness that I usually don’t need to add any extra sugar, unless my berries are on the tart side. Apricot, cherry, strawberry, or peach preserves are my favorite choices, although you can use any you like.
- Lemon or lime juice: I like to squeeze half a lemon or lime over the diced apples to keep them from browning.
Cinnamon Chip Ingredients
These chips are amazing all on their own, so you just might want to make a double batch so you have plenty. Because trust me, people will be hanging out around these chips and dip and before you know it, they will be gone. They only require 4 ingredients and we almost always have them on hand.
- Tortillas: You want soft taco-sized flour tortillas so the chips are just the right size. Or go the extra mile and make your own homemade tortillas! You could even use soft pitas for a thicker chip, although they will take longer to bake to get them crunchy enough to hold up to the fruit salsa.
- Butter or cooking spray: Either option works, although we like the buttery flavor best. Whichever you choose, coat both sides by brushing or spraying the tortillas to help them crisp up in the oven.
- Sugar: A sprinkle of sugar makes these chips nice and sweet with a bit of a crunch to them.
- Cinnamon: This lovely warm spice perfectly compliments the fresh fruit of the salsa.
How to Make Fruit Salsa and Cinnamon Chips
- Prepare the tortillas: Preheat the oven to 350 degrees F. Meanwhile, brush the tortillas with melted butter or spray them with cooking spray, then stack a few at a time and use a pizza cutter or sharp knife to slice them into triangles.
- Make the cinnamon sugar: Stir the cinnamon sugar mixture together in a bowl. Then either arrange the buttered tortillas on a baking sheet and sprinkle them with the cinnamon sugar mixture just on one side (this is how we typically approach it because it’s easier and less messy) or add them to a large ziploc bag and shake to coat on both sides. Lay out in a single, even layer on baking sheets lined with parchment paper for easy cleanup.
- Bake: Place the tortilla chips in the oven and bake for 8-10 minutes to crisp up the chips. Keep in mind that they will continue to crisp as they cool, so be careful not to overbake.
- Make the fruit salsa: Combine all of the fruit salsa ingredients together in a large bowl and stir together. The longer the fruit sits, the more juices will be released by the fruit. Be sure to stir before serving so the fruit is coated in its own glaze.
Can this be made ahead?
You can make the tortilla chips 4-5 days in advance and store them in an airtight bag on the counter until you are ready to serve. Although be warned, if your family knows they are there, they won’t make it that long.
I don’t recommend making the fruit salsa more than 2-3 hours before you plan to serve it for best results. It’s definitely still good for 2-3 days if kept in the fridge (I even let my kids have leftovers for breakfast the next day), but the fruit will start to break down and release more juice the longer it sits.
How else to serve fruit salsa?
If you have leftovers or don’t want to serve this on chips, you could also spoon the deliciously syrupy fruit salsa over plain or vanilla yogurt or ice cream. The fruit salsa would also be delicious over pound cake or angel food cake with whipped cream. You could even serve it over a brick of softened cream cheese, just like this Cranberry Salsa.
- Use a food chopper or food processor to help cut up the fruit. You want very tiny pieces of fruit so they fit on a chip. Just be careful not to go overboard or the salsa will turn extra liquidy.
- You don’t need to worry about flipping the chips over partway through baking in the oven. They will crisp up just fine on their own.
- Brush the tortillas on one side with melted butter first, then stack them to cut into wedges. Not only does this cut down on time and mess, but the underside of the tortillas end up getting buttered from stacking on top of the other buttered tortillas without having to flip them over and butter both sides.
- If your fruit isn’t as sweet, you may need to add 1-2 tablespoons of sugar, but I recommend waiting and tasting the salsa first to see.
- A squeeze of lemon or lime juice helps prevent the fruit from browning.
More Recipes Like This
- Easy Fresh Fruit Pizza
- Summer Fruit Salad with Honey Lime Poppy Seed Dressing
- Creamy Grape Salad
- Authentic French Fruit Tart (with Video!)
- Raspberry Pretzel Salad
- Fruit Salad with Marshmallows and Whipped Cream
- 1 pound strawberries, finely chopped
- 2 small apples, finely chopped
- 8 ounces raspberries
- 1 cup blueberries
- 1 mango or peach
- Juice of half a lemon or lime
- 1/4 cup fruit preserves (we typically use cherry, strawberry, or apricot)
- 10 soft taco sized flour tortillas
- 1/3 cup melted butter or butter flavored cooking spray
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- Wash and cut all of the fresh fruit. This can be done by hand with a sharp knife, using a food chopper, or by pulsing in a food processor a few times. They should be fairly finely chopped and evenly sized so you get a little of each fruit with each scoop. Squeeze the lemon or lime juice over the apples right after cutting them to keep them from turning brown.
- Add all over the chopped fruit to a large bowl along with the fruit preserves and toss well to coat. Let sit 15 minutes, then toss again and taste. You can add 1-2 tablespoons of sugar if needed. Refrigerate until ready to serve.
- Brush the tortillas with the melted butter or spray with baking spray. Stack five tortillas at a time and use a sharp knife or pizza cutter to slice into triangles.
- Combine cinnamon and sugar in a shaker container or bowl.
- Arrange the tortilla chips in a single layer on a baking sheet and sprinkle with the cinnamon sugar.
- Bake at 350 degrees F for 8-10 minutes until crisp. Remove and let sit for 15 minutes. The chips will continue to crisp up as they cool and can be made up to 1 week ahead and stored in an airtight container at room temperature.
- Other fruit: Kiwi, chopped pineapple, and grapes also work well in fruit salsa. The only fruit I really steer clear from in this are bananas, which get too mushy and brown too much.
- Frozen berries: You can get away with using a frozen berry mix, although we like fresh best both in terms of flavor and texture as the frozen fruit tends to release a lot more liquid.
- Chip hack: Add to a ziploc bag with the cinnamon sugar mixture and shake well if you want to coat both sides, rather than flipping them over one by one, which would be tedious. You could also place each chip in a muffin tin and bake that way for a curved scoop effect if you want.
- Shortcut: Cinnamon pita chips or cinnamon graham crackers can be purchased from the store and make a great substitute if you don't want to bother making the cinnamon chips at home.
Amount Per Serving: Calories: 432Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 45mgSodium: 671mgCarbohydrates: 59gFiber: 8gSugar: 29gProtein: 11g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.