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Fresh Fruit Salsa is a perfect pairing for our sweet homemade Cinnamon Chips. Ready in under 20 minutes, you can make it for any occasion!
This tasty salsa goes great with our homemade Cinnamon Chips. For more fresh fruit salsas, try our favorite Peach Salsa, Strawberry Salsa, and Mango Salsa.
sweet chips and dip
Fruit salsa is great for BBQs, brunch, baby or bridal showers, book club, afterschool snacks, holidays…anytime! Serve with Cinnamon Chips for a tasty appetizer or dessert.
Our recipe uses a blend of kiwi, strawberry, melon, and blueberry, but other fruits can be used such as raspberries, apples, pineapple, banana, peaches, or grapes. Check out your local market to see what fruits are in season.
Cinnamon Chips pair perfectly with this Fruit Salsa, they have just the right amount of sweetness.
ready in minutes!
SALSA. Add chopped kiwis, strawberries, mango or melon, and blueberries to a large bowl. Add sugars and lime juice and toss to coat. Refrigerate for at least 15 minutes.
Cinnamon Tortilla Chips
PREP. Preheat oven to 350°F. Mix sugar and cinnamon together in a small bowl. Set aside.
BRUSH. Brush flour tortillas with melted butter and sprinkle with the cinnamon sugar mixture.
CUT. Cut each tortilla into eight wedges, then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.
BAKE. Bake for 8-10 minutes, flipping the chips halfway through baking time or just until crisp. Serve with fruit salsa.
Air fryer directions: If desired, crisp the tortillas up in an air fryer. Spread them in a single layer in the fry basket. Fry at 400°F for about 4 minutes.
Recipe Tips
Dice it small. Try your best to dice the fruit up into equal sizes. Our chunks were about the size of blueberries, or dice into finer pieces if desired.
Fruit juice. The lime juice can be substituted with lemon juice and not only add flavor, but will help keep the fruit from browning.
Flavor variations. For a contrast of flavor:
- Stir in diced onion or jalapeno.
- Sweeten with honey or maple syrup.
- Sprinkle on poppy seeds.
- Serve the salsa with plain or cinnamon graham crackers or cinnamon pita chips.
Cinnamon chip tips:
- Use Homemade Tortillas or store-bought tortillas to make these Cinnamon Chips.
- Adjust the flavor of the Cinnamon Chips by adding other spices like nutmeg or ginger.
- The easiest way to slice the tortillas is to use a pizza cutter.
- Underbaking the chips can cause them to be chewy.
Storing info
STORE. This Fruit Salsa will last in an airtight container in the fridge for 2-3 days.
Cinnamon Chips can be stored in a Ziploc bag for 4-5 days. Toss in a paper towel to help absorb any moisture that may cause the chips to soften. Or store chips in a brown paper bag.
FREEZE. Salsa can be frozen for up to 2 months, just note that it will take on a much softer texture. Thaw and drain excess juice before serving.
Recipe FAQ
You can serve this sweet salsa with pita chips, regular tortilla chips, or graham crackers. You can also serve it over pork, fish, or Angel Food Cake. There are several options!
I definitely recommend eating this while it’s fresh! Within 24 hours of being made, the fruit in the salsa starts to get a little soft and mushy. But it will last okay up to 3 days if you store it in the fridge.
Try these Fruit Dips:
Fruit Salsa Recipe
Ingredients
Salsa
- 2 kiwis peeled and diced
- 1 pound strawberries chopped
- ½ cup mango or melon (cantaloupe) chopped
- 1 (8-ounce) package blueberries
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1 tbsp lime juice
Instructions
For the Salsa
- Add chopped kiwis, strawberries, mango or melon, and blueberries to a large bowl.
- Add sugars and lime juice and toss to coat. Refrigerate for at least 15 minutes.
For Cinnamon Tortilla Chips
- Preheat oven to 350°F.
- Mix sugar and cinnamon together in a small bowl. Set aside.
- Brush flour tortillas with melted butter and sprinkle with the cinnamon sugar mixture.
- Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.
- Bake for 8-10 minutes, flipping the chips halfway through baking time or just until crisp. Serve with fruit salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After posting my previous comment, I found a picture. I am good to go🙂!
Oh great!! I’m glad you got it all figured out! 🙂
I am an experienced baker and have made several of your recipes. Made the fruit salsa this morning, but not sure about “Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla.” I ended up with very small chips. Please respond by posting a picture. Thank you.
There are a few more directions and pictures in our Cinnamon Chips post here: https://lilluna.com/cinnamon-chips/ Hopefully this helps!
Lovely recipe
I actually used the fruit salsa was perfect for our pancakes. Ill have to try making the cinnamon chips next time.
This is delicious with the cinnamon chips!! I am totally making this again!!
This is sooooo good! Seriously one of my favorite snacks, it tastes so great!
I totally agree!! It has so much flavor!! Thanks for sharing that!
This stuff is seriously yummy! Used a cantaloupe this time, but I can’t wait to try it with mango as well. My whole family was crazy for it!
Fruit salsa is one of my favorite snacks! Thank you for the step-by-step recipe!
A variation from the regular salsa. This version is made with fruit and the best yummy cinnamon chips!