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 kiwis, cut into 1/2-inch pieces; 1/2 pint fresh blueberries

There’s something irresistibly fresh and sweet about this Fruit Salsa with Cinnamon Chips Recipe that brightens up any afternoon. The juicy fruit mixed with a hint of honey and zesty lemon, paired with warm, crunchy cinnamon chips, makes it a snack everyone keeps coming back for.

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 recipe on a sunny weekend, and it instantly became a favorite at family gatherings. It’s that kind of snack that's both healthy and indulgent, perfect for sharing or just sneaking bites when no one’s looking.

Simple yet impressive: This recipe uses easy ingredients but creates a snack that feels special and festive.
Perfect balance of flavors: The sweet-tart fruit salsa is offset perfectly by the warm, cinnamon-sugar chips.
Customizable and fresh: You can switch up the fruits based on season or what you have on hand.
Great for entertaining: It’s a colorful, healthy appetizer or dessert that always kicks off conversations.

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

The magic of this Fruit Salsa with Cinnamon Chips Recipe lies in the fresh fruit combined with a luscious honey-lemon glaze and the warm, crispy cinnamon chips that are super simple to make. Here’s why each ingredient plays its part beautifully:

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: They bake up into perfectly crispy chips that hold the cinnamon-sugar well and are great for dipping.
Sugar and cinnamon: A classic combo that adds warm, sweet spice to the chips for that comforting flavor.
Butter: Helps the cinnamon-sugar stick and gives the chips a rich, golden-brown crunch.
Honey: Adds natural sweetness to the salsa and pairs beautifully with fruit.
Fresh lemon juice: Brightens the fruit salsa and keeps the fruit tasting fresh and lively.
Strawberry or raspberry preserves: Boosts the fruit flavor and adds a smooth, jammy texture that blends the salsa together.
Mixed fresh fruit (strawberries, mango/peaches, kiwi, blueberries): Provides a colorful mix of flavors and textures—sweet, tart, juicy, and fresh.

📝

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 like to switch up the fruit seasonally or depending on what’s ripe at the farmer’s market. Sometimes a handful of blackberries or chopped apples sneaks in, adding a fun twist. You’ll find you can personalize both the salsa and chips to suit your taste, which keeps this recipe fun and fresh.

Variation: Once, I experimented by adding finely chopped fresh mint to the salsa—it gave a bright pop that was unexpected and delightful.
Dairy-free option: Swap out butter for coconut oil on the tortillas; it still crisps up nicely and adds a subtle tropical note.
Low-sugar tweak: Use just honey and lemon without preserves if you want to keep sweetness gentle and natural.

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

Step 1: Prepare your Cinnamon Chips with Care

Start by preheating your oven to 400°F (200°C). Mix the cinnamon and sugar in a small bowl so it’s ready when you’re brushing the tortillas. Lay the flour tortillas out on a baking sheet—lining it with parchment paper makes cleanup easier. Brush each tortilla evenly with melted butter; using a basting brush here really helps for an even coat. Sprinkle that cinnamon-sugar blend generously on top. Now, the trick I learned is to slice them like a pie—each tortilla cut into six wedges—this makes perfect chip-sized pieces. Bake for about 10 to 12 minutes until they’re golden and crisp, but keep an eye on them so they don’t burn. Let them cool completely—they’ll crisp up even more as they cool.

Step 2: Mix the Fruit Salsa with Freshness

While the chips bake, whip up the salsa mix. Combine honey, fresh lemon juice, and preserves in a small bowl—this forms a bright, sweet glaze that ties the salsa together. Next, in a large bowl, toss your chopped strawberries, mangos (or peaches), kiwis, and blueberries. Pour the honey mixture over the fruit, gently stirring to coat everything without mashing the berries. This step is all about balance—gently combine so the fruit stays intact and visually appealing. Pop the bowl in the fridge to chill and let those flavors mingle.

Step 3: Serve and Enjoy Promptly

This Fruit Salsa with Cinnamon Chips Recipe is best enjoyed within a few hours of making it—while the chips stay crisp and the fruit is at its freshest. Arrange the salsa in a pretty bowl alongside the cinnamon chips for scooping and watch it disappear fast!

Top Tip

From juggling this recipe a few times, here are my best little hacks to make your Fruit Salsa with Cinnamon Chips Recipe shine every time:

Use a pizza cutter: Cutting the tortillas like a pie makes the chips uniform and easier to eat, plus it avoids uneven baking.
Don’t skip chilling the salsa: It really helps the flavors meld and makes the fruit taste even more refreshing.
Brush evenly with butter: This ensures the sugar-cinnamon mixture sticks well and gives an even crunch on every chip.
Watch your oven time: Those chips can go from perfectly crisp to burnt quickly, so check at 10 minutes and every minute thereafter.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I like to sprinkle a little fresh mint or a few thin slices of extra kiwi on top of the salsa for color and a refreshing taste. Sometimes a dusting of powdered sugar on the cinnamon chips adds a subtle sweetness that kids adore.

Side Dishes

This treat is lovely paired with a light cheese platter or vanilla yogurt dip to add a creamy element. At a brunch, I’ve served it alongside pancakes or waffles for an easy fruity topping.

Creative Ways to Present

For parties, I’ve served fruit salsa in hollowed-out pineapples or large citrus halves as natural bowls—always gets oohs and aahs! You can also layer the fruit salsa in clear cups with the chips on the side for grab-and-go snack packs.

Make Ahead and Storage

Storing Leftovers

Keep leftover fruit salsa refrigerated in an airtight container and consume within 1-2 days for best freshness. Store the cinnamon chips separately in an airtight container to prevent them from getting soggy.

Freezing

I haven’t had much luck freezing the fruit salsa because the fruit tends to lose its texture on thawing. The cinnamon chips also get soft, so I recommend making both fresh whenever possible.

Reheating

If you want warm chips, reheat them briefly in a low oven or toaster oven for a few minutes to crisp them back up. The fruit salsa is best served chilled, so serve it cold alongside your reheated chips.

Frequently Asked Questions:

Can I use other types of fruit in this Fruit Salsa with Cinnamon Chips Recipe?

Absolutely! This recipe is very flexible. You can swap in fruit like raspberries, blackberries, apples, or nectarines based on what you enjoy or have on hand.

How do I keep the cinnamon chips crunchy?

The key is to bake them properly and let them cool completely before storing in an airtight container. Also, keep them separate from the salsa to prevent moisture from softening the chips.

Can this recipe be made ahead of time?

You can make the cinnamon chips a day or two in advance and store them airtight. However, I recommend making the salsa fresh on the day you plan to serve it for the best texture and flavor.

What can I use if I don’t have preserves?

If you don’t have preserves, try doubling the honey or using brown sugar instead for sweetness. While it changes the texture slightly, it still tastes delicious and keeps the salsa balanced.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe has a cherished spot in my kitchen for its ease and crowd-pleasing flavors. I love that it feels both light and indulgent at the same time, making it my go-to for casual get-togethers or a sweet treat to brighten any day. Give it a go—you’ll love how fresh, fun, and downright delicious it is!