Bright, fresh, and completely irresistible, the Fruit Salsa with Cinnamon Chips Recipe is a celebration of sunshine in a bowl. Imagine a medley of juicy strawberries, zesty kiwi, tangy pineapple, and sweet crisp apples, all lightly tossed with honey and a zing of lemon, then paired with addictively crunchy cinnamon-sugar tortilla chips. It’s the kind of playful snack or dessert that gets devoured in minutes at picnics, parties, or cozy nights in. Whether you’re making it for guests or just treating yourself, this recipe is bursting with color, flavor, and pure joy in every dip.
Ingredients You’ll Need
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Fruit Salsa:
- 2 cups strawberries, hulled and diced
- 1 cup kiwi, peeled and diced
- 1 cup pineapple, diced
- 1 medium apple, peeled and diced
- 2 tablespoons honey or sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon cinnamon
Cinnamon Chips:
- 10 small flour tortillas
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
How to Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Prep the Fruit Salsa
Start by mixing all your diced fruits in a large bowl—strawberries, kiwi, pineapple, and apple—so each bite offers a rainbow of flavor. Drizzle with honey (or sugar), squeeze in the fresh lemon juice, and sprinkle over the cinnamon. Gently toss everything together to evenly coat, then cover and refrigerate. This short chill helps all those juicy flavors meld beautifully.
Step 2: Mix the Cinnamon Sugar Topping
In a small bowl, combine the granulated sugar and ground cinnamon; set this aside. You’ll be amazed by how this simple mix brings out the best in your chips, adding just the right amount of aromatic sweetness.
Step 3: Prepare and Slice the Tortillas
Brush both sides of each tortilla with melted butter. This not only gives great color but also helps the cinnamon sugar adhere. Cut each tortilla into wedges—think six or eight slices, like little nacho chips—so they’re perfectly dippable.
Step 4: Add Cinnamon Sugar and Bake
Place the tortilla wedges on parchment-lined baking sheets, then sprinkle them generously with the cinnamon sugar mix. Slide into a 350°F oven and bake for 8 to 10 minutes, until light golden and crisp. Let them cool completely to reach max crunchiness.
Step 5: Serve and Enjoy!
Spoon your chilled fruit salsa into a serving bowl and pile the cinnamon chips high alongside. Stand by—because as soon as you set this out, it’s guaranteed to disappear fast!
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
To give your Fruit Salsa with Cinnamon Chips Recipe an extra flourish, top the salsa with finely chopped fresh mint, a scatter of lime zest, or even a few edible flowers. Not only does this add a pop of color but also a freshness that makes the whole dish irresistible.
Side Dishes
This lively fruit salsa pairs beautifully with creamy vanilla yogurt, a scoop of coconut sorbet, or even a bowlful of whipped cream for dipping. It also shines bright on a brunch buffet alongside pancakes, waffles, or just as a sweet finish after a savory meal.
Creative Ways to Present
Turn this Fruit Salsa with Cinnamon Chips Recipe into a clever dessert “nacho” bar: lay out the chips in a single layer, top with salsa, and let guests add their own extras like mini chocolate chips, toasted coconut, or drizzle of honey. For parties, serve in individual cups or mason jars for a grab-and-go treat that’s both pretty and practical.
Make Ahead and Storage
Storing Leftovers
Store leftover fruit salsa in an airtight container in the fridge for up to 2 days—it’s best within 24 hours while the fruit is at its juiciest. The cinnamon chips can be stored separately in a sealed container at room temperature for up to 3 days to keep their texture.
Freezing
Freezing isn’t recommended for the salsa, as the texture of the fruit can go mushy and lose its shine. However, you can freeze the chips in a zip-top bag for up to a month; just bring them to room temp before serving for best results.
Reheating
While the fruit salsa should always be served cold, you can crisp up the cinnamon chips if needed by popping them in a 300°F oven for about 4 minutes. Let them cool before serving again, and they’ll be as good as new!
FAQs
Can I substitute different fruits in the Fruit Salsa with Cinnamon Chips Recipe?
Absolutely! This recipe is fabulously flexible—try mangos, peaches, raspberries, or blueberries in place of the listed fruits depending on what’s in season or your favorites. Just keep the same overall quantities for the best balance of flavors.
How far ahead can I make the salsa and chips?
You can prep the fruit salsa a few hours ahead; it actually benefits from sitting for at least 30 minutes to let the flavors meld. The cinnamon chips can be baked up to three days in advance, stored airtight at room temperature.
Are there any ways to make this Fruit Salsa with Cinnamon Chips Recipe healthier?
If you’re hoping to lighten it up, swap honey for agave or use less sugar, and opt for whole-wheat tortillas for the chips. You can also add extra fresh fruit or stir in superfoods like chia seeds for added nutrition and crunch.
Can I make the cinnamon chips gluten-free?
Definitely—just use your favorite gluten-free flour tortillas and follow the same process. Keep an eye on them during baking, as some gluten-free tortillas crisp up a little faster.
Is this recipe kid-friendly?
Kids absolutely love the bright colors, sweet fruit, and crispy chips! Get them involved in dicing fruit or brushing on the butter. It’s a fun and interactive dish that gets everyone dipping in together.
Final Thoughts
The Fruit Salsa with Cinnamon Chips Recipe is always a hit—fun to make, stunning on the table, and bursting with fresh flavor. Whether you’re serving it for a crowd or a quick weeknight treat, give it a try and see just how cheering and delicious something so simple can be!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing fruit salsa made with a medley of fresh fruits, served alongside crispy cinnamon-sugar tortilla chips. Perfect for snacking, entertaining, or as a light dessert.
Ingredients
Fruit Salsa:
- 2 cups strawberries, hulled and diced
- 1 cup kiwi, peeled and diced
- 1 cup pineapple, diced
- 1 medium apple, peeled and diced
- 2 tablespoons honey or sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon cinnamon
Cinnamon Chips:
- 10 small flour tortillas
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- Prepare Fruit Salsa: In a large bowl, combine strawberries, kiwi, pineapple, apple, honey, lemon juice, and cinnamon. Refrigerate while preparing the chips.
- Make Cinnamon Chips: Preheat oven to 350°F. Brush tortillas with butter, sprinkle with cinnamon sugar, cut into wedges, and bake until golden.
- Serve: Let chips cool completely before serving with fruit salsa.
Notes
- You can prepare the fruit salsa ahead of time for convenience.
- For extra flavor, consider adding fresh mint or a splash of orange juice to the salsa.
- Cinnamon chips can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Dessert
- Method: Baking, No-Cook
- Cuisine: American
Nutrition
- Serving Size: ½ cup salsa + 5 chips
- Calories: 210
- Sugar: 16 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
