Fruit Salsa Recipe with Cinnamon Chips Easy Summer Treat

If you’re looking for the ultimate summer snack, this fruit salsa recipe with cinnamon chips is the answer. Imagine a bowl brimming with colorful, fresh fruit, bursting with sweetness and tanginess, paired with crispy cinnamon sugar chips that melt in your mouth. It’s a treat that feels indulgent but is surprisingly easy to make. Trust me, once you try this, it’ll become a staple for picnics, poolside snacks, and backyard barbecues.

I first stumbled upon fruit salsa at a summer potluck years ago, and honestly, I was hooked from the very first bite. The refreshing mix of fruits combined with the warm, sugary crunch of cinnamon chips was pure genius! Whether you’re entertaining guests or simply treating yourself, this recipe checks all the boxes for a fun, flavorful, and crowd-pleasing dish.

The Story Behind Fruit Salsa and Cinnamon Chips

Fruit salsa is a playful twist on traditional salsa, swapping out savory ingredients like tomatoes and onions for juicy fruits like strawberries, kiwi, and mango. While the concept of fruit salsa isn’t tied to one particular culture, it has become a summer favorite in many households, especially in the United States. It’s a celebration of the season’s best produce, and the pairing with cinnamon sugar chips adds a delightful contrast of textures and flavors.

For me, this recipe feels like summer in every bite. I remember making it for the first time during a particularly hot July day, and it was love at first taste. It’s also incredibly versatile—you can mix and match fruits based on what’s ripe and in season. Plus, those cinnamon chips? Let’s just say I’ve been guilty of snacking on them solo more times than I care to admit!

This dish is perfect for any occasion, but I especially love it for summer gatherings. It’s light, refreshing, and always a hit with kids and adults alike. Plus, it’s the kind of recipe that sparks conversation—everyone wants to know your secret!

Ingredients for Fruit Salsa

Let’s break down the ingredients for this vibrant fruit salsa and those irresistible cinnamon sugar chips:

  • Strawberries: Choose ripe, red strawberries for the sweetest flavor. If strawberries aren’t in season, you can substitute with raspberries or even cherries.
  • Kiwi: The tangy sweetness of kiwi adds a tropical vibe. Look for kiwi that gives slightly when you press it—too hard means it’s underripe.
  • Mango: Go for a ripe mango that’s golden and slightly soft. You can swap this with peaches or pineapple if you prefer.
  • Blueberries: These little bursts of flavor add a nice texture. Frozen works in a pinch, but fresh is best.
  • Fresh Lime Juice: Lime juice ties everything together with a bright, zesty kick. Lemon can work as a substitute.
  • Honey: Adds natural sweetness without overpowering the fruit. Maple syrup is a great alternative.

Ingredients for Cinnamon Sugar Chips

  • Flour Tortillas: Soft tortillas are perfect for crisping up. You can use whole wheat or gluten-free tortillas based on your preference.
  • Butter: Melted butter helps the cinnamon sugar stick to the chips. Coconut oil works as a dairy-free option.
  • Cinnamon Sugar: A mix of ground cinnamon and granulated sugar brings that warm, sweet flavor to life.

These ingredients are simple to find, and you can adjust them to suit your taste or dietary needs. For example, agave syrup can replace honey for a vegan version, and you can experiment with different fruits depending on what’s available.

Equipment Needed

You don’t need fancy gadgets to whip up this fruit salsa recipe with cinnamon chips. Here’s what you’ll need:

  • Mixing Bowls: A couple of different-sized bowls for prepping the fruit and mixing the salsa.
  • Baking Sheet: For baking the cinnamon sugar chips to perfection.
  • Sharp Knife: A good knife for chopping the fruit into small, even pieces.
  • Pastry Brush: For spreading the melted butter onto the tortillas.
  • Cutting Board: Essential for slicing fruit and tortillas.

If you don’t have a pastry brush, you can use the back of a spoon or even your fingers—it’ll still get the job done.

Preparation Method

Follow these steps for the perfect fruit salsa and cinnamon chips:

  1. Prep the Fruit: Dice 2 cups of strawberries, 2 kiwi, and 1 mango into small pieces. Add 1 cup of blueberries. Place all the fruit into a large mixing bowl.
  2. Make the Salsa Dressing: In a small bowl, whisk together 2 tablespoons of lime juice and 1 tablespoon of honey. Pour this over the fruit and gently toss to combine. Let the salsa chill in the fridge for 15-30 minutes.
  3. Prepare the Chips: Preheat your oven to 375°F (190°C). Cut 6 flour tortillas into triangle-shaped wedges.
  4. Butter and Sugar: Melt 3 tablespoons of butter and brush it over the tortilla wedges. Sprinkle a mix of 3 tablespoons of sugar and 1 teaspoon of cinnamon evenly over the wedges.
  5. Bake: Arrange the wedges on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crisp and lightly golden. Keep an eye on them—they can burn quickly!
  6. Serve: Once the chips are cool, pair them with the chilled fruit salsa for a stunning summer treat.

Tip: Make sure to dice the fruit uniformly for a prettier presentation and better texture. And don’t overcrowd the baking sheet—crispy chips need space!

Cooking Tips & Techniques

Here are some tricks to make this recipe even easier:

  • Uniform Cuts: Chop the fruit into even pieces for a better eating experience.
  • Chill Time: Don’t skip chilling the salsa—it lets the flavors meld beautifully.
  • Batch Baking: If you’re making a large batch of chips, bake them in batches so they crisp up evenly.
  • Watch the Chips: Tortillas can go from golden to burnt in seconds, so keep an eye on them.

I’ve forgotten to chill the salsa in the past, and while it’s still delicious, the flavors don’t pop as much. Lesson learned!

Variations & Adaptations

Want to tweak this recipe? Here are a few ideas:

  • Dietary Adaptation: Use gluten-free tortillas for the chips or swap honey for agave syrup to make it vegan.
  • Seasonal Swap: In winter, try adding pomegranate seeds or diced pears for a festive twist.
  • Spicy Version: Add a pinch of chili powder to the cinnamon sugar mix for a sweet-and-spicy kick.

I once added diced peaches to the salsa during peak peach season, and it was phenomenal. Experimenting with different fruits is half the fun!

Serving & Storage Suggestions

This fruit salsa is best served cold, paired with warm, freshly baked cinnamon chips. Arrange the chips around the salsa bowl for a visually appealing presentation—bonus points for serving on a wooden platter!

If you have leftovers, store the salsa in an airtight container in the fridge for up to 2 days. The chips can be stored at room temperature in a resealable bag for 1-2 days. To reheat, pop them in the oven for a few minutes to regain their crispiness.

Nutritional Information & Benefits

This recipe is packed with vitamins and nutrients:

  • Calories: Approximately 150 calories per serving.
  • Vitamin C: Strawberries and kiwi are loaded with immune-boosting vitamin C.
  • Fiber: Mango and blueberries provide dietary fiber for digestion.
  • Gluten-Free Option: Use gluten-free tortillas for a celiac-friendly version.

It’s a treat that feels indulgent but is packed with wholesome ingredients—win-win!

Conclusion

This fruit salsa recipe with cinnamon chips is a summer must-try. It’s fresh, colorful, and the perfect combination of sweet and crunchy. Whether you’re hosting a party or enjoying a sunny afternoon snack, this dish will bring smiles all around.

I love how customizable it is—you can tweak the fruits or spices to suit your taste. And let’s face it, those cinnamon chips are dangerously good on their own!

If you make this recipe, let me know in the comments below what fruits you used and how it turned out! Don’t forget to share this with friends—after all, great recipes are meant to be passed around. Happy snacking!

FAQs

Can I use frozen fruit for the salsa?

Yes, you can use frozen fruit if fresh isn’t available. Just make sure to thaw and drain it before mixing to avoid excess liquid.

How do I keep the chips crispy?

Store them in an airtight container or resealable bag at room temperature. Reheat in the oven if needed.

What other fruits can I use?

You can try peaches, pineapple, raspberries, or even diced apples for a unique twist.

Can I make this recipe ahead of time?

The salsa can be made a day in advance and stored in the fridge, but the chips are best baked fresh for maximum crispiness.

What can I serve alongside this dish?

Pair it with vanilla ice cream or a refreshing summer drink like lemonade or iced tea for a complete treat!

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fruit salsa recipe

Fruit Salsa Recipe with Cinnamon Chips


  • Author: Sarah
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description

This fruit salsa recipe with cinnamon chips is a refreshing and colorful summer treat, perfect for picnics, poolside snacks, and backyard barbecues. The combination of fresh fruit and crispy cinnamon sugar chips is both indulgent and easy to make.


Ingredients

Scale
  • 2 cups strawberries, diced
  • 2 kiwi, diced
  • 1 mango, diced
  • 1 cup blueberries
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 6 flour tortillas
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Dice 2 cups of strawberries, 2 kiwi, and 1 mango into small pieces. Add 1 cup of blueberries. Place all the fruit into a large mixing bowl.
  2. In a small bowl, whisk together 2 tablespoons of lime juice and 1 tablespoon of honey. Pour this over the fruit and gently toss to combine. Let the salsa chill in the fridge for 15-30 minutes.
  3. Preheat your oven to 375°F (190°C). Cut 6 flour tortillas into triangle-shaped wedges.
  4. Melt 3 tablespoons of butter and brush it over the tortilla wedges. Sprinkle a mix of 3 tablespoons of sugar and 1 teaspoon of cinnamon evenly over the wedges.
  5. Arrange the wedges on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crisp and lightly golden. Keep an eye on them—they can burn quickly!
  6. Once the chips are cool, pair them with the chilled fruit salsa for a stunning summer treat.

Notes

Dice the fruit uniformly for a prettier presentation and better texture. Chill the salsa to let the flavors meld beautifully. Bake chips in batches for even crispiness and watch them closely to avoid burning.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 12
  • Sodium: 100
  • Fat: 5
  • Saturated Fat: 3
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 2

Keywords: fruit salsa, cinnamon chips, summer snack, easy recipe, fresh fruit, healthy dessert