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; ¼ cup sugar; ¾ teaspoon cinnamon; 3 tablespoons butter, melted; 2 ½ tablespoons honey; 2 ½ tablespoons fresh lemon juice; 2 ½ tablespoons strawberry preserves or seedless raspberry preserves; 16 ounces strawberries, cut into ½-inch pieces; 2 mangos or 2 peeled peaches, cut into ½-inch pieces; 3 kiwi, cut into ½-inch pieces; ½ pint fresh blueberries

There's something really joyful about a snack that’s fresh, colorful, and just a little bit sweet with a hint of spice — that’s exactly why I adore this Fruit Salsa with Cinnamon Chips Recipe. It’s light, playful, and a total crowd-pleaser that brings a fresh twist to a classic salsa-and-chips concept.

A white bowl filled to the top with a colorful fruit salsa made of small diced red strawberries, orange mango, light green kiwi, and whole dark blue blueberries. The fruit pieces are mixed evenly, creating a vibrant, juicy texture that shines under the light. The bowl sits on a white plate surrounded by triangular toasted pita chips that are light brown with a cinnamon-like dusting on top. The background is a white marbled surface, adding a clean and bright feel to the image. 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 remember first making this Fruit Salsa with Cinnamon Chips Recipe for a summer picnic, and it was a total hit — everyone went back for seconds. The cinnamon chips add the perfect sweet, crunchy balance to the juicy, tangy fruit salsa. It’s fresh, fun to make, and healthy enough to feel good about sharing at any gathering.

Simple but impressive: You need just a handful of everyday ingredients to create something really special.
Fresh & fruity: The mix of strawberries, mango, kiwi, and blueberries tastes bursting with bright flavors.
Crispy cinnamon chips: Homemade tortilla chips dusted with cinnamon sugar bring a comforting warmth and crunch.
Customizable: You can switch up fruits or sweeteners to suit your tastes or what you have in the fridge.

A clear glass bowl filled with a colorful fruit salad, showing three main layers of small, chopped fruits: bright yellow mango pieces, red strawberries, and dark blue blueberries scattered throughout. The textures vary with smooth blueberries rolling around, soft cubed strawberries, and juicy mango bits, all mixed together. The bowl is set on a white marbled surface with a few blueberries resting next to it. The bright colors of the fruits contrast well with the clear bowl and the pale background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because the ingredients bring a perfect balance of texture, sweetness, and zest. The fresh fruits provide juicy bursts of flavor while the cinnamon chips give that contrasting crispy and warm touch. Here’s a quick peek at why each ingredient is so important and some tips to get the best results.

Flat lay of sliced ripe strawberries, peeled and diced mango chunks, vibrant green kiwi pieces, plump fresh blueberries, golden cinnamon sugar sprinkled flour tortilla chips, a small drizzle of honey, a smear of red strawberry preserves, and a wedge of fresh lemon, all beautifully arranged in a colorful and inviting composition placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Flour tortillas: Easy to find and perfect for crisping up into cinnamon chips that hold their shape and crunch.
Sugar & cinnamon: The classic duo that adds warm sweetness and an irresistible scent to the chips.
Butter (melted): Helps the cinnamon-sugar stick and gives the chips a lovely richness.
Honey: Acts as a natural sweetener for the salsa, balancing the tartness of the fruit and lemon.
Fresh lemon juice: Brightens the fruit flavors and prevents them from browning too fast.
Strawberry or raspberry preserves: Adds a concentrated fruity sweetness and helps bind the salsa.
Strawberries: Juicy, slightly tart, and a classic fruit salsa base.
Mangos or peaches: Choose ripe fruits for a soft, sweet texture and tropical notes.
Kiwi: Provides a tangy contrast and pretty pop of green color.
Blueberries: Adds tiny bursts of sweetness and more visual interest.

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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

I love experimenting by swapping in seasonal fruit or adjusting the sweetness based on what’s ripe and ready. You’ll get the best results by tailoring it to your taste buds and what you have on hand — and believe me, it’s so forgiving and flexible!

Variation: I often swap peaches for nectarines or add diced apples for crunch when I want a different texture. Last fall, I even added some chopped blackberries, which made the salsa extra vibrant and juice-packed.
Diet-friendly tip: For a vegan option, swap butter for coconut oil in the cinnamon chips and make sure your preserves are vegan-friendly.
Sweetener swaps: Out of preserves? Just double up on the honey or toss in a little brown sugar for a similar effect.
Level of difficulty: This recipe is beginner-friendly — chopping and mixing is pretty straightforward — but the cinnamon chips can easily be a fun project with kids helping out.

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

Step 1: Prepare and slice the cinnamon chips

I start by preheating the oven to 400°F (200°C) because those warm cinnamon chips are what gives this recipe its magic. While it heats, I mix sugar with cinnamon in a small bowl — this aroma alone always gets me excited. Then I place six 6-inch flour tortillas on a baking sheet (I line mine with parchment paper to avoid sticking and make cleanup easier). After brushing the tortillas generously with melted butter using a basting brush (a must-have for even coverage), I sprinkle the cinnamon-sugar mix evenly over all of them. Using a pizza cutter, I slice each tortilla into six pie-like wedges — this shape makes them perfect for dipping and sharing.

Bake those beauties for about 10 to 12 minutes until golden and crisp. I keep a close eye toward the end to prevent burning because ovens vary. Once out, let them cool on a wire rack so they stay crunchy.

Step 2: Mix the fruit salsa base

While the chips are baking, I whisk together honey, fresh lemon juice, and strawberry or raspberry preserves in a small bowl — this trio ties all the fresh fruit flavors together. The lemon’s tartness keeps the fruit vibrant, and the preserves add a rich fruity sweetness you can’t beat.

Step 3: Chop and combine the fruit

Next, I dice strawberries, mango (or peaches), kiwi, and gently fold in fresh blueberries. Cutting the fruit into even ½-inch pieces makes the salsa feel uniform and easy to scoop. Pour the honey-lemon-preserve mixture over the fruit, then gently stir it all together so everything is lightly coated but not mushy.

Step 4: Chill and serve

Once the cinnamon chips are cool and the fruit salsa is well mixed, I usually let the salsa chill in the fridge for at least 30 minutes before serving. This resting time really lets the flavors marry. Serve the salsa cold alongside the warm cinnamon chips, and watch everyone dig in happily!

Top Tip

After making this Fruit Salsa with Cinnamon Chips Recipe a dozen times, I’ve learned a few tweaks that make it so much easier and tastier. These tips really help the process move smoothly and ensure you love every bite.

Use a basting brush for the butter: Brushing melted butter evenly over tortillas helps the cinnamon-sugar stick perfectly without sogginess.
Don’t skip chilling the salsa: Letting the fruit salsa rest in the fridge for a bit blends flavors and enhances freshness.
Slice your fruit uniformly: Cutting everything into similar sizes ensures every scoop has a good mix of all fruits.
Watch your oven carefully: Cinnamon chips can go from golden to burnt quickly; check around the 10-minute mark.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

Personally, I sometimes add a sprinkle of finely chopped fresh mint or a tiny drizzle of lime juice over the fruit salsa just before serving to brighten it even more. A few fresh mint leaves on the side also make it look irresistible and refresh the palate.

Side Dishes

This fruit salsa feels right at home with a range of light bites — I like pairing it with grilled chicken skewers or a simple cheese platter. For brunch, it works wonderfully alongside fluffy pancakes or waffles as a fresh topping alternative to syrup.

Creative Ways to Present

For parties, I’ve served this fruit salsa in hollowed-out melons or pineapples, which is a real showstopper. You can also layer the salsa in glass parfait cups with whipped cream or yogurt for a colorful, layered dessert that’s delightful and beautiful.

Make Ahead and Storage

Storing Leftovers

I keep leftover fruit salsa in an airtight container in the fridge, but I try to eat it within a day or two because the fruit juices start to break down and get a bit watery over time. The cinnamon chips, though, stay crispy for a few days when stored separately in an airtight tin.

Freezing

I don't recommend freezing the fruit salsa because the texture of fresh fruit changes a lot when thawed. The cinnamon chips, however, can be stored in the freezer and popped in the oven to re-crisp if needed.

Reheating

If your cinnamon chips lose their crunch, a quick warm-up in the oven at 350°F (175°C) for a few minutes brings them back nicely. Just be sure not to overheat or they’ll get too hard.

Frequently Asked Questions:

Can I use other fruits in the Fruit Salsa with Cinnamon Chips Recipe?

Absolutely! This recipe is super versatile. Apples, blackberries, nectarines, or even pineapple all work wonderfully. Just make sure the fruit is fresh and cut into similar size pieces for the best texture.

How long can I store the fruit salsa before it loses freshness?

The fruit salsa is freshest when eaten within 2 to 3 hours of making it. If you need to store leftovers, keep them in an airtight container in the fridge and consume within 1 to 2 days for the best flavor and texture.

Can I make the cinnamon chips ahead of time?

Yes! The cinnamon chips are perfect for making ahead. Once baked and cooled, store them in an airtight container and they’ll stay crisp for several days, making them great for party prep or quick snacks later on.

What if I don’t have preserves for the fruit salsa?

If you don’t have preserves, you can simply use extra honey or substitute with a little brown sugar. The preserves add a beautiful depth of flavor but the salsa will still be delicious without them.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe is one of my all-time favorites to bring into the kitchen when I want something fresh, vibrant, and easy to share. It never fails to brighten up the table and add a little sparkle to any occasion — plus, it’s quick enough to whip up on a whim. Give it a try; I promise you’ll find yourself making it again and again!