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

There’s something about the sweet, fresh burst of flavor in this Fruit Salsa with Cinnamon Chips Recipe that just feels like summer on a plate. The crisp cinnamon chips paired with juicy, colorful fruit salsa make it a perfect treat for snack time, parties, or even a light dessert.

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 absolutely adore this recipe because it’s so vibrant and fresh, yet so simple to put together. It never fails to impress guests and has become my go-to when I want an easy but impressive dish.

Easy to Make: Minimal ingredients and straightforward steps mean you can whip this up quickly, even on busy days.
Perfect Sweet & Spicy Combo: The cinnamon chips add just the right amount of warmth and crunch to balance the juicy fruit salsa.
Fresh & Customizable: You can swap in your favorite fruits depending on what’s in season or what you love most.
Great for Entertaining: It’s colorful, healthy, and fun — a crowd-pleaser perfect for any occasion.

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 balance between fresh, juicy fruit and sweet-spiced chips. I love how the natural acidity, sweetness, and cinnamon aroma play so well together, making each bite vibrant and satisfying.

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: The crisp base for the chips; easy to work with and bakes up nicely.
Sugar: Sweetens the chips and enhances the cinnamon.
Cinnamon: Adds warm, comforting spice to the chips.
Butter: Helps the cinnamon-sugar mixture stick and browns the chips to perfection.
Honey: A natural sweetener for the fruit salsa that ties everything together.
Lemon juice: Brings brightness and a bit of tang to balance the sweetness.
Strawberry or raspberry preserves: Adds fruit-forward sweetness with a hint of jammy goodness.
Strawberries: Fresh and juicy, they’re the star of the fruit mix.
Mango or peaches: These add a tropical sweetness and lovely texture.
Kiwi: A tangy kick and stunning color contrast.
Blueberries: Sweet, little bursts perfect for bite-sized fun.

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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 my favorite things about this Fruit Salsa with Cinnamon Chips Recipe is how easy it is to make it your own. Feel free to swap fruit or adjust the cinnamon sugar amounts on the chips to match what you love!

Variation: I once added diced apples and a handful of raspberries to the fruit mix, and it totally elevated the flavor profile — a crisp, tart addition that’s delightful in fall.

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

Step 1: Whip Up the Cinnamon Sugar Chips

Start by preheating your oven to 400°F — this makes sure the chips get perfectly crispy. While it heats up, mix sugar and cinnamon in a small bowl; this combo is simple but packs a punch. Lay out those tortillas on a baking sheet — I like to line mine with parchment paper for easy cleanup and to keep the chips from sticking. Brush each tortilla with melted butter using a pastry brush; it helps the cinnamon sugar stick and crisps the chips up beautifully. Sprinkle the cinnamon-sugar generously, then slice each tortilla into six wedges with a pizza cutter. Pop them in the oven for 10-12 minutes — keep an eye on them to avoid burning but you want them golden and crispy. Let them cool completely; they toughen up as they cool, making them perfect for dipping.

Step 2: Mix the Fruit Salsa

While those chips bake, grab a large bowl and combine honey, fresh lemon juice, and your choice of strawberry or raspberry preserves. This sweet-tart dressing literally pulls all the fruit flavors together. Chop your fruit into small, uniform pieces so every bite has that perfect blend of textures and flavors. I love using strawberries, mangoes or peaches, kiwi, and blueberries — they’re juicy and vibrant. Gently toss the chopped fruit with the honey mixture, being careful not to mash anything. Cover and chill until you’re ready to serve to let all those flavors meld.

Top Tip

After making this Fruit Salsa with Cinnamon Chips Recipe a few times, I’ve learned that a few little tweaks help it shine. These tips will make sure you get that perfect balance of flavors and textures.

Brush Butter Evenly: Using a small pastry brush to coat the tortillas ensures the cinnamon sugar sticks evenly and the chips don’t get soggy in spots.
Don’t Overbake the Chips: They can go from golden to burnt quickly, so check at the 10-minute mark and keep a close eye.
Chop Fruit Uniformly: Even-sized pieces help every scoop taste balanced and keeps the presentation beautiful.
Serve Fresh: The fruit salsa tastes best within a few hours; waiting longer can make the chips soggy and the fruit watery.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

fruit salsa cinnamon chips - Serving Suggestion

Garnishes

I love adding a sprig of fresh mint or a light sprinkle of finely chopped fresh basil on top of the fruit salsa — it adds an herbal note that’s unexpected and delicious. A dusting of powdered sugar on the cinnamon chips can dress them up too if you’re serving this for a party.

Side Dishes

This fruit salsa pairs wonderfully with a light cheese platter — think creamy brie or sharp cheddar — and some roasted nuts. It also works great alongside grilled chicken or fish for a fresh contrast.

Creative Ways to Present

For special occasions, I like serving the fruit salsa in hollowed-out citrus bowls or mini mason jars with cinnamon chips in small bundles tied with pretty twine. It’s a charming presentation that makes guests smile.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the fruit salsa in an airtight container in the fridge. It holds up nicely for a day or two, though the fruit naturally releases juice so expect it to get a bit more syrupy.

Freezing

I don’t recommend freezing the fruit salsa or chips since the fresh texture is key to enjoying this recipe. Thawed fruit tends to get mushy, and cinnamon chips can lose their crispness.

Reheating

You don’t need to reheat this recipe — the cinnamon chips are best served at room temperature or chilled, and the fruit salsa is refreshing cold.

Frequently Asked Questions:

Can I use gluten-free tortillas for the cinnamon chips?

Absolutely! Gluten-free tortillas work fine in this Fruit Salsa with Cinnamon Chips Recipe. Just watch the baking time closely since they might crisp up a bit differently.

How far in advance can I make the fruit salsa?

You can prepare the fruit salsa up to 2 hours before serving to keep it fresh and vibrant. Waiting longer might cause the fruit to release extra juice and become watery.

Can I substitute fresh fruit with frozen?

Fresh fruit provides the best texture and flavor for this recipe, but if you must use frozen, thaw and drain thoroughly to avoid a watery salsa.

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

If preserves aren’t available, you can substitute with an extra tablespoon of honey or a bit of brown sugar to keep the sweetness balanced. It still comes out delicious!

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe is one I keep coming back to again and again because it’s so fun and flexible—and honestly, who doesn’t love a snack that feels a little special? Whether you’re serving it for a casual family get-together or as a colorful appetizer for friends, it sparks joy and always gets compliments. Trust me, once you try it, you’ll want to keep this one in your recipe rotation too!