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 kiwis, cut into ½-inch pieces; ½ pint fresh blueberries

There’s something about the bright colors and fresh flavors of this **Fruit Salsa with Cinnamon Chips Recipe** that just lifts your mood. It’s a perfect mix of juicy fruit sweetness and that warm cinnamon crunch — honestly, it’s become one of my go-to treats for casual get-togethers or when I want a light, fun snack that feels a little special.

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 genuinely can’t recommend this Fruit Salsa with Cinnamon Chips Recipe enough. What started as a simple experiment turned into a family favorite because it’s just so fun to make and eat. Plus, it’s a wonderful way to enjoy a rainbow of fresh fruits paired with a homemade crispy chip that’s sweet with cinnamon.

Easy yet impressive: It looks fancy but is surprisingly simple to pull together even on a busy day.
Super customizable: Swap out fruits or preserves to suit the season or your taste buds.
Perfect balance of flavors: The cinnamon chips add just the right crunch and sweetness to complement the salsa.
A crowd-pleaser: Whether it's for a party or a cozy night in, everyone asks for seconds!

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

Each ingredient in this Fruit Salsa with Cinnamon Chips Recipe plays a crucial role, creating a refreshing yet indulgent flavor experience. The fruits bring natural sweetness and vibrant color, while the cinnamon sugar on the chips offers a lovely aromatic contrast. Remember, the quality of your fruit makes a big difference here!

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’re the perfect sturdy base for your cinnamon chips and crisp up beautifully in the oven.
Sugar: Just enough sweetness to marry perfectly with the cinnamon and fruit, balancing every bite.
Cinnamon: Adds warmth and a cozy spice that pairs incredibly well with sweet fruits.
Butter: Helps the cinnamon sugar stick and gives the chips a nice golden finish.
Honey: Natural sweetness that brightens the salsa without overpowering the fruit.
Fresh lemon juice: Adds a zesty tang that keeps the fruit salad refreshing and lively.
Strawberry or raspberry preserves: These deepen the flavor and add a luscious touch of jammy sweetness.
Strawberries, mangos or peaches, kiwi, blueberries: A colorful mix of textures and natural sweetness, making the salsa exciting and tasty.

📝

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 things I love most about this Fruit Salsa with Cinnamon Chips Recipe is how easy it is to personalize. I often switch out fruits depending on what’s fresh or what I have on hand, giving it a new twist every time I make it. You can totally make this your own!

Variation: I once swapped the mango for chopped nectarines, which gave it a gorgeous sweetness and a little extra juiciness — my family loved the change!

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

Step 1: Whip Up Those Cinnamon Chips

First, preheat your oven to 400°F (about 200°C). While it’s warming up, mix together the sugar and cinnamon in a small bowl. Then, lay your tortillas flat on a baking sheet – I like to line it with parchment paper for easier cleanup. Brush each tortilla lightly with melted butter — a basting brush makes this so easy — and sprinkle each with the cinnamon sugar evenly. Use a pizza cutter to slice each tortilla into 6 wedges, because that’s going to give you perfect bite-sized chips. Bake for 10 to 12 minutes until they’re golden and crispy. Let them cool completely — they crisp up as they cool, so don’t skip this step.

Step 2: Mix Up the Bright, Fruity Salsa

In a small bowl, whisk together the honey, fresh lemon juice, and your choice of strawberry or raspberry preserves. This mixture adds a luscious, sweet-tart element that ties all the fruit together. Then, toss all your chopped fresh fruit into a big bowl — strawberries, mango or peaches, kiwi, and blueberries all work beautifully. Pour the honey mixture over the fruit and gently stir everything together. The fruit will soak up some of the honey-lemon goodness and taste amazing.

Step 3: Chill and Serve Promptly

Pop the salsa in the fridge for a bit to let the flavors meld — 30 minutes to an hour is ideal. When you’re ready to serve, arrange the cinnamon chips around or alongside the salsa. It’s best to enjoy the salsa within two to three hours of making it, as the fruit can get a bit watery if left too long. Trust me, fresh is best!

Top Tip

After making this recipe enough times, I’ve realized the small details really elevate the final result. Here are some tips I swear by whenever I’m preparing this Fruit Salsa with Cinnamon Chips Recipe.

Brush with precision: Using a basting brush for the butter ensures every chip gets just enough, so they bake evenly crispy without getting soggy or greasy.
Use fresh, ripe fruit: The fresher and riper your fruit is, the sweeter and juicier your salsa will be — it’s worth a quick trip to the farmer’s market!
Layer flavors gently: Stir the honey-lemon-preserves mixture carefully into the fruit without smashing it — you want lovely, defined bites of each fruit.
Bake the chips on parchment: This makes clean-up easy and prevents the chips from sticking, but watch out if you’re using a pizza cutter not to cut through the paper and damage your pan.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I love sprinkling a few fresh mint leaves on top when I serve this dish — their coolness contrasts beautifully with the cinnamon chips. Sometimes, a light dusting of powdered sugar on the chips adds a pretty finishing touch that makes it feel a bit festive.

Side Dishes

This fruit salsa pairs nicely with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as a dessert. For a party, I’ve also placed it alongside cream cheese or mascarpone spreads, which guests love dipping into along with the cinnamon chips.

Creative Ways to Present

For special occasions, I’ve sometimes served the salsa in hollowed-out pineapple rings or melon bowls. It looks stunning and feels extra festive. You can also arrange the chips standing up in a tall glass next to the salsa bowl for a fun, casual presentation that invites dipping.

Make Ahead and Storage

Storing Leftovers

When I’ve had leftovers, I keep the fruit salsa in an airtight container in the fridge for up to a day, but it’s definitely best on the day you make it. The cinnamon chips are best stored separately in an airtight container at room temperature to keep them crisp.

Freezing

I don’t recommend freezing the fruit salsa because the texture of fresh fruit changes after freezing. However, the cinnamon chips freeze well, so you can bake a big batch ahead, freeze them in a sealed bag, and toast them briefly before serving to regain crispness.

Reheating

If you want to crisp up the cinnamon chips after storage, a quick 2-3 minute bake in a 350°F oven does the trick. Just keep an eye on them so they don’t burn. Avoid microwaving as it makes them soggy.

Frequently Asked Questions:

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

Absolutely! I encourage you to swap in fruits you love or whatever is in season. Apples, blackberries, raspberries, nectarines, or even pineapple can all add delicious variations. Just make sure to cut them into similar bite-sized pieces for uniformity.

How long can I store the cinnamon chips?

You can store cinnamon chips in an airtight container at room temperature for several days. I’ve kept them fresh and crispy for up to 4 days. Make sure they’re fully cooled before storing to avoid sogginess.

Can I make the fruit salsa ahead of time?

I usually recommend preparing the fruit salsa a little ahead of time—about 30 minutes to an hour—for best flavor. If you make it too far in advance, some fruits might release extra juice and get watery, so serving within a few hours is ideal.

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

No preserves? No problem! You can substitute the preserves with a little extra honey or brown sugar. I’ve done this many times and it still turns out wonderfully sweet and flavorful.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe has become a little tradition in my kitchen, partly because it’s so delicious and partly because it brings a colorful, joyful touch to any table. I love how approachable it is—the perfect combo of fresh fruit and warm, crispy chips. I really hope you give it a try and find as much joy in making and sharing it as I do. It’s like a party in every bite!