Name: Fruit Salsa with Cinnamon Chips Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 6-inch flour tortillas; 1/4 cup sugar; 3/4 teaspoon cinnamon; 3 tablespoons butter, melted; 2 1/2 tablespoons honey; 2 1/2 tablespoons fresh lemon juice; 2 1/2 tablespoons strawberry preserves or seedless raspberry preserves; 16 ounces strawberries, cut into 1/2-inch pieces; 2 mangos or 2 peeled peaches, cut into 1/2-inch pieces; 3 kiwi, cut into 1/2-inch pieces; 1/2 pint fresh blueberries

Bright, fresh, and irresistibly sweet with a little spicy crunch, this Fruit Salsa with Cinnamon Chips Recipe is one of those treats that feels like a party in your mouth. It’s colorful, easy to whip up, and a perfect snack or dessert to impress without stress.

A white bowl filled with colorful fruit salsa sits in the center of a white plate, surrounded by several triangular cinnamon-dusted chips. The salsa is made of small, uneven pieces of red strawberries, deep blue blueberries, yellow mango, and pale green kiwi mixed together, creating a bright, textured surface with a glossy finish. The chips have a light brown tone with a visible layer of cinnamon spice, arranged loosely around the bowl. The entire scene is set on a white marbled surface with a striped cloth partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fruit Salsa with Cinnamon Chips Recipe
Top Tip
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fruit Salsa with Cinnamon Chips Recipe

Why You'll Love This Recipe

I still remember the first time I served this fruit salsa with those warm, cinnamon-kissed chips to friends. It disappeared so fast, I knew I had to make it again—and again. The combination of juicy fruit and crispy chips creates a perfect balance every time.

Fresh & Bright Flavors: The fruit salsa bursts with the natural sweetness and tang of fresh berries and tropical fruits, making it incredibly refreshing.
Easy to Make: No complicated chopping or long cooking—just simple prep and baking that anyone can handle.
Cinnamon Chips Add the Perfect Crunch: These homemade chips are the ideal dippers—warm, buttery, and mildly spiced with cinnamon.
Versatile for Any Occasion: Whether it’s a casual snack, part of your brunch, or a light dessert, this recipe fits beautifully.

A clear glass bowl filled with a colorful fruit salad showing three main layers of mixed diced fruits: bright yellow mango chunks, red strawberry pieces, and dark blue whole blueberries, along with small bits of translucent kiwi adding texture. The fruits are mixed evenly, creating a vibrant patchwork of colors with a juicy, fresh appearance. The bowl sits on a white marbled surface with a few scattered blueberries nearby. The lighting highlights the natural shine and fresh look of the fruit. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Fruit Salsa with Cinnamon Chips Recipe lies in the fresh, juicy fruit paired with an easy, sweet cinnamon chip that's both crispy and tender. Each ingredient is selected to complement the other, offering balance and texture.

Flat lay of bright red strawberry pieces, juicy golden mango chunks, vibrant green kiwi slices, plump deep blue blueberries, glossy strawberry preserves with a rich red color, shiny droplets of golden honey, fresh lemon halves with visible pulp, and golden-brown cinnamon sugar tortilla chips cut into triangles, all beautifully arranged with contrasting colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Flour tortillas: They form the base for the cinnamon chips—soft but crispy when baked, ideal for dipping.
Sugar and cinnamon: Classic combo that adds sweetness and warmth to the chips, elevating the fruit salsa experience.
Butter: Gives the chips a rich flavor and helps the cinnamon-sugar stick, plus a nice golden finish when baked.
Honey: Natural sweetener in the salsa, gently binding the flavors and adding a floral tone.
Fresh lemon juice: Adds brightness and a hint of tartness, balancing the sweetness of the fruit and preserves.
Strawberry or raspberry preserves: Adds a hint of jammy richness and thickens the salsa dressing a bit.
Strawberries, mangos or peaches, kiwi, blueberries: A vibrant fruit mix that offers contrasting textures, colors, and flavors—juicy, sweet, and tangy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of the Fruit Salsa with Cinnamon Chips Recipe is how easy it is to tweak based on what you have or what you love. I often switch up the fruit or add a bit of mint for freshness—you can really make this your own.

Variation: I've tried adding diced apple or blackberries for an autumn vibe—it gave the salsa a little extra tartness that paired beautifully with the cinnamon chips.

Step-by-Step: How I Make Fruit Salsa with Cinnamon Chips Recipe

Step 1: Whip Up the Cinnamon Chips

Preheat your oven to 400°F. While it heats, mix the sugar and cinnamon together—this is the magic dust for the chips. Brush your tortillas lightly with melted butter; a basting brush helps me get an even coat without making it soggy. Then sprinkle the cinnamon sugar evenly on top. Use a pizza cutter or a sharp knife to cut each tortilla into 6 wedges, like slicing a pie. Arrange them on a cookie sheet (lining it with parchment paper makes cleanup way easier). Bake for about 10 to 12 minutes until they’re crisp and golden. Watch them closely near the end—cinnamon can burn quickly!

Step 2: Prepare the Fruit Salsa

In a small bowl, combine honey, fresh lemon juice, and your preserves. This dressing gives the fruit salsa its luscious sweetness and zing. Then chop all your fruit into roughly half-inch pieces—keeping sizes consistent helps with a prettier presentation and easy scooping. Toss the fruit gently in a large bowl with the honey mixture until everything is well coated. Chill it for at least 30 minutes if you can, so the flavors meld and stay refreshingly chilled.

Step 3: Serve and Enjoy!

Bring your cinnamon chips and fruit salsa together on the table. Dig in by scooping a spoonful of salsa and pairing it with a crispy chip. Trust me, the crunch paired with the juicy, sweet, and tangy fruit combo will have you smiling in no time.

Top Tip

From my kitchen trials, I’ve learned a few tricks to make the Fruit Salsa with Cinnamon Chips Recipe come out perfect every time. These tips help you avoid any last-minute hiccups and ensure the chips stay perfectly crisp.

Brush, Don’t Over-Saturate: When buttering tortillas, use a basting brush lightly to prevent soggy chips—you want just enough butter to hold the cinnamon sugar and get that golden crispness.
Watch Your Oven: Cinnamon sugar can burn quickly, so keep an eye in those last few minutes, especially if your oven runs hot.
Dice Fruit Uniformly: Cutting fruit to about the same size helps with even texture and nicer-looking salsa.
Serve Within Hours: The fruit salsa tastes freshest within 2-3 hours of making it. After that, the fruit releases more juice and the chips can get soggy if dipped too early.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I love adding a few fresh mint leaves on top—it adds a lovely herbal freshness that cuts through the sweetness. Sometimes I sprinkle a tiny pinch of flaky sea salt on the chips right after baking to deepen their flavor. A few extra berries tossed on the side always make it look festive, especially when sharing with friends.

Side Dishes

This fruit salsa pairs beautifully with brunch items like fluffy pancakes or French toast. It’s also delightful alongside a mild cheese platter or even as a sweet ending after a grilled chicken dinner. Whenever I serve it at a party, it’s always the light, fresh palate cleanser between heavier dishes.

Creative Ways to Present

For my last summer gathering, I filled clear glass jars with layers of salsa and chips stacked between—like mini parfaits. It made gorgeous individual servings and saved me from passing around bowls. You could also set up a “build your own” fruit salsa bar with an array of extra toppings like coconut flakes, chopped nuts, or yogurt drizzles for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover fruit salsa in an airtight container in the fridge—just give it a gentle stir before serving again. It’s best within a day or two, as the fruit does release juices over time and can get mushy. For the cinnamon chips, store them separately in an airtight container at room temperature to maintain their crispness.

Freezing

I haven’t frozen the fresh fruit salsa because freezing changes the texture of the fruit quite a bit into mushier bits. But the cinnamon chips freeze well if placed in a resealable bag—just pop them in the oven for a few minutes to crisp back up before serving.

Reheating

The cinnamon chips bring their crunch back beautifully if you warm them in a 350°F oven for about 5 minutes. The fruit salsa is best served chilled, so I skip reheating it—simply give it a stir and taste before serving.

Frequently Asked Questions:

Can I use frozen fruit for the fruit salsa?

While fresh fruit is ideal for the best texture and flavor in this Fruit Salsa with Cinnamon Chips Recipe, you can use frozen fruit if you thaw it completely and drain any extra liquid before mixing it in. The salsa might be a bit juicier but still delicious.

What’s the best way to cut the fruit for the salsa?

Cut fruit into roughly ½-inch pieces to keep the texture balanced and easy to scoop with the chips. Uniform chunks make for a prettier presentation and a harmonious mix of flavors in every bite.

How long do cinnamon chips stay fresh?

Homemade cinnamon chips stay fresh and crisp for about 2-3 days if stored in an airtight container at room temperature. For longer storage, you can freeze and reheat them before serving to restore their crispness.

Can I make the fruit salsa gluten-free?

Yes! To keep this Fruit Salsa with Cinnamon Chips Recipe gluten-free, swap out regular flour tortillas for gluten-free tortillas when making the cinnamon chips. The fruit salsa itself is naturally gluten-free, so no changes needed there.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe has become my go-to for an effortless yet show-stopping snack or dessert. I love how it brings together simple ingredients in a way that feels fresh, sweet, and just a little unexpected. I hope you enjoy making it as much as I do—there’s something special about sharing it with good friends, watching everyone scoop, crunch, and smile together.