Fruit Salsa with Cinnamon Chips

This fruit salsa is sweet, juicy and refreshing and is served with the most amazing cinnamon chips. A blend of berries and kiwi that makes for a fun appetizer, snack or dessert option!

I love to serve fruit salsa for parties or as an after school snack for the kids. We also eat a lot of fruit kabobs and cream cheese fruit dip when we’re looking for a quick bite that’s relatively healthy.

This fruit salsa is so fun to make, and even more fun to eat! Typically when I think of fruit salsa, I think of the type that’s kind of a sweet and savory blend to put on top of chicken or in a taco. But this recipe is purely sweet, and it makes for a fun party snack or unique dessert offering.

How do you make fruit salsa?

The first step to making fruit salsa is to choose your fruit! I went with a combination of diced strawberry, kiwi, blueberries and raspberries. Other great options are mango, pineapple, apples, or grapes. The key is to make sure your fruit is the right size to fit onto the chips. I found really small raspberries and blueberries, but if your berries are larger you can cut them in half.

The fruit is tossed in a little honey and lime juice and then it’s ready to go! If you’re a mint fan, feel free to add a little thinly sliced mint into the mix. I typically just use mint as a garnish because I find that the flavor can be strong and not everyone enjoys it.

How do you make cinnamon chips?

This fruit salsa is delicious on it’s own, but it’s way better when you pair it with some homemade cinnamon chips! To make cinnamon chips, you’ll need to start with small flour tortillas which get cut into wedges. The tortillas are brushed with melted butter and topped with cinnamon sugar.

The chips bake to golden brown perfection. I want to warn you, these cinnamon tortilla chips are totally addictive so you may want to make a double batch.

Serve up your fruit salsa with a pile of cinnamon chips and watch it all disappear in minutes, it’s just that good.

This recipe is as simple as can be – all you have to do is dice the fruit, mix it with a honey lime juice, and serve! The longest part of the process is getting the fruit cut up. The cinnamon chips can be made a few days in advance if you’re the type that likes to plan ahead.

I’m definitely serving this fruit salsa at my next gathering, both kids and adults go crazy for it!

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More fruit recipes you’ll love

• Chocolate Fruit Dip
• Fruit Sushi
• Brownie Fruit Pizza
• Frozen Fruit Smoothie
• 50 Fruit Salad Recipes

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5 from 1 vote

Fruit Salsa with Cinnamon Chips

This fruit salsa is sweet, juicy and refreshing and is served with the most amazing cinnamon chips. A super fun appetizer, snack or dessert option!

Course Snack

Cuisine American

Keyword cinnamon chips, fruit salsa

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Calories 301kcal

Author Sara Welch

Ingredients

For the fruit salsa:

• 1/2 cup kiwis diced
• 1 cup strawberries diced
• 1/2 cup raspberries halved if they're large
• 1/2 cup blueberries halved if they're large
• 1 tablespoon honey
• 2 teaspoons lime juice

For the cinnamon chips

• 6 6-inch flour tortillas
• 1/4 cup melted butter
• 1/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• cooking spray

Instructions

• For the fruit salsa: In a medium bowl mix together the kiwis, strawberries, raspberries, blueberries, honey and lime juice.
• For the cinnamon chips: Cut each tortilla into 6 wedges. Preheat the oven to 350 degrees.
• Coat a sheet pan with cooking spray and arrange the tortilla wedges in a single layer (you may have to bake these in batches)
• Brush the tortillas with the melted butter. In a small bowl combine the cinnamon and sugar and sprinkle it over the tortillas.
• Bake for 7-10 minutes until golden brown and crispy. Repeat the process with any remaining tortilla wedges.
• Serve the fruit salsa with the cinnamon chips.

Nutrition

Calories: 301kcal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 275mg | Potassium: 337mg | Fiber: 3g | Sugar: 33g | Vitamin A: 12.1% | Vitamin C: 74% | Calcium: 7.1% | Iron: 8.5%

This post was published on July 14, 2017 and was updated on September 16, 2018 with new photos and content.