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4.75 from 4 votes

Fruit Salsa with Cinnamon Chips

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!
Prep Time15 mins
Cook Time10 mins
Additional Time15 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 8 -10 servings
Calories: 321kcal
Author: Amy Nash


Fruit Salsa

  • 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
  • ΒΌ cup fruit preserves we typically use cherry, strawberry, or apricot

Cinnamon Chips

  • 10 soft taco sized flour tortillas
  • β…“ cup melted butter or butter flavored cooking spray
  • β…“ cup granulated sugar
  • 1 teaspoon cinnamon


Fruit Salsa

  • 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.

Cinnamon Chips

  • 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.


Calories: 321kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 330mg | Potassium: 296mg | Fiber: 6g | Sugar: 28g | Vitamin A: 563IU | Vitamin C: 55mg | Calcium: 69mg | Iron: 2mg