Fruit Salsa with Cinnamon Chips
This easy Fruit Salsa is made with sweetened fresh fruit that you scoop up with crisp, homemade cinnamon chips. It’s a delicious summer salsa that is perfect for parties and potlucks!
Fruit Salsa with Cinnamon Chips is a light and refreshing snack or dessert that is a wonderful treat in the spring and summer months. Fresh summer strawberries, kiwi, mango, apples, and any other fruit you want to add, is tossed together with a little sugar and then scooped up on baked cinnamon tortilla chips for the perfect bite.
Tired of making the usual fruit salad or salsa? This is somewhere in between and it makes a fantastic addition to a summer barbecue or potluck. The lightly sweetened fruit also makes the perfect topping for my Granola Fruit Tarts so if you make a batch make sure to save a little for breakfast the next morning.
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How to Make Fruit Salsa:
The fruit salsa is really simple to make. All you have to do is dice up your fruit into small pieces. You’ll be scooping this up onto chips so you want it to be finely diced so you can get more fruit on each chip :).
Toss all of the fruit together in a bowl with a little lemon juice and some granulated sugar and you’re done! Cover and refrigerate for at least 30 minutes to let all of the flavors marinate together and then serve with cinnamon chips.
How to Make the Cinnamon Chips
The cinnamon chips are also simple to make but they take a little more time, especially if you are making a really big batch, so I suggest making them the day before if you can.
- Start by brushing melted butter over your flour tortillas making sure to flip them over the get both sides. Then use a pizza cutter or sharp knife to cut the tortillas into wedges to create your chips.
- In a small bowl mix together your cinnamon and sugar. Place your flour tortilla pieces in a gallon freezer bag and then pour in the cinnamon sugar. Seal the bag and then shake to fully coat your tortilla pieces.
- Place the tortilla pieces on a parchment paper lined baking sheet and bake them at 400 degrees F for approximately 7 minutes or until crispy.
Is It Okay To Use Different Kinds Of Fruit?
Yes, it’s more than fine to make some adjustments to fruit. Here are a few ideas that you can consider.
- Peaches – Some of our favorite fruits to add in are fresh juicy peaches! They are lovely and go so well with strawberries.
- Blueberries – Not only will some fresh blueberries add some vibrant color to the dish, but it also gives it an amazing flavor too.
- Raspberries – Berries are a must-have in this fruit salsa recipe. Raspberries and strawberries are dreamy and delicious together.
- Pineapple – The incredible flavor of pineapple is a delightful option for adding to fruit salsa.
Can I Make The Cinnamon Chips Gluten-Free?
Yes, absolutely, you can make the cinnamon chips gluten-free if you want. Just find some gluten-free tortillas or make them yourself and follow the instructions as directed. They will still be fantastic and taste wonderful in the homemade salsa.
Can I Use An Alternative For Sugar?
Yes, if you want to use a different form of sweetener, you absolutely can. For the fruit salsa, you could opt to use honey, monk fruit, or even maple syrup as alternatives to the sugar. Keep in mind no matter what you use, the flavor is for sure, going to be different depending on the sweetener you choose.
For the cinnamon chips, coconut sugar or your preferred sugar alternative would be great. Try out a variety of options that work for your diet, and you will find something that is delicious.
How Long Does Fruit Salsa Last?
If you keep it in a covered container, it will last 2-3 days in the fridge. It’s essential to keep it airtight and have a very well-sealed lid. If it’s not appropriately covered then the fruit will go bad much sooner. Apples tend to turn brown from the air, but the lemon juice will help keep that from happening so fast.
If at any point the fruit has a strange odor or you notice any kind of mold growing, then it’s started to go bad and should be tossed.
Can You Freeze Fruit Salsa?
Yes. Put the leftover salsa in a freezer-safe bag, container, or even a mason jar. As long as it’s airtight, it will work. The fruit salsa will last around 2 months.
This salsa recipe is good for making ahead of time and having an easy snack on hand when you need or want it. For best results, place it in the refrigerator the night before you want to use it and let it thaw out. Once thawed, you can serve it with chips or use it as a simple topping for Granola Fruit Tarts!
How Do You Store The Cinnamon Chips?
Place the cinnamon chips in a plastic ziplock bag or storage container that is sealed. Keep it away from heat sources like the sun, stove, or dishwasher. They will keep for 4-5 days and can be stored at room temperature.
Looking for More Simple Salsa Recipes?
Fruit Salsa with Cinnamon Chips
- 1 pint Strawberries, caps removed and finely diced
- 2 Kiwi, peeled and finely diced
- 1 Granny Smith Apple, peeled and finely diced
- 1 Mango, peeled and finely diced
- 1/4 cup Sugar
- 1 Lemon
- 6 Flour Tortillas
- 1/2 cup Butter, melted
- 1 cup Sugar
- 1 tablespoon Cinnamon
- Place all of the diced fruit in a large bowl.
- Sprinkle the sugar over the fruit and then swueeze the lemon over the fruit (make sure to remove the seeds!). Toss the fruit until well coated.
- Cover the fruit and refrigerate for at least 30 minutes before serving.
- Preheat oven to 400 degrees F.
- Brush the melted butter over the tortillas making sure to turn them to butter both sides.
- Use a pizza cutter or sharp knife to cut the tortillas into chip-sized wedges.
- In a small bowl combine the sugar and cinnamon together.
- Place the tortillas in a gallon bag or large sealable container. Add the cinnamon sugar, seal the bag and shake until the chips are covered in cinnamon sugar.
- Arrange the tortilla pieces in a single layer on a parchment paper lined baking sheet. Bake for approximately 7 minutes or until crispy.
- Let cool completely before serving.