Fruit Salsa Recipe

A bowl of fresh fruit salsa with a wooden spoon for scooping.

5 from 9 votes

Fruit Salsa Recipe

Fresh fruit salsa is simple, ready in under 20 minutes and filled with all your favorite fruits and is the perfect pairing for our sweet homemade cinnamon chips.

Prep Time10

Cook Time8

Total Time18

Course: Appetizer

Cuisine: American

Servings: people

Author: Kristyn Merkley

Ingredients

Salsa

2 kiwis, peeled and diced
1 pound strawberries, chopped
½ cup mango or melon (cantaloupe), chopped
1 (8-ounce) package blueberries
2 tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon lime juice

Cinnamon Tortilla Chips

10 (10-inch) flour tortillas
½ cup butter, melted
⅓ cup sugar
2 teaspoons cinnamon

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 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 of each wedge. Cut three more triangles from the upper part of each wedge. 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.

Notes

Recipe Tips.

Try your best to dice the fruit into equal sizes for easy scooping. Our chunks were about the size of blueberries. Dice into finer pieces if desired.
Chill the salsa at least 15 minutes so the flavors meld together.
Serve with Cinnamon Tortilla Chips (our favorite), pita chips, regular tortilla chips, or graham crackers. You can also serve it over pork, fish, or Angel Food Cake.
The easiest way to slice tortillas is with a pizza cutter.
Flip the tortilla chips halfway through baking for even crisping. Watch closely near the end so the chips do not overbake.

Store fruit salsa 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

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