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

Bright, fresh, and just a little bit sweet — my Fruit Salsa with Cinnamon Chips Recipe has become a favorite easy treat that’s perfect for any gathering or just an afternoon snack. The crunchy cinnamon chips paired with juicy, colorful fruit salsa create a flavor and texture combo that’s hard to resist.

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’m genuinely excited every time I make this Fruit Salsa with Cinnamon Chips Recipe. It’s quick, requires minimal ingredients, but gives you that wow factor in flavor and presentation that’s sure to impress. I love how fresh fruit meets sweet cinnamon crunch, and I know you will too.

Super Simple: You only need a handful of fresh ingredients and pantry staples to whip this up quickly.
Sweet & Tangy Flavor Burst: The combination of honey, lemon, and preserves balances the natural fruit sweetness perfectly.
Versatile & Customizable: You can swap fruits based on season or preference — flexibility that’s perfect for any kitchen.
Great for Any Occasion: Whether it’s a casual snack, party appetizer, or healthy dessert, this recipe fits nicely.

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 in this Fruit Salsa with Cinnamon Chips Recipe is in the way fresh, colorful fruits mix with the sweet citrusy glaze, while homemade cinnamon chips provide a crispy contrast. I have a few personal tips for selecting ingredients that help ensure the best flavor and texture.

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: Choose fresh, thick tortillas to get perfectly crisp cinnamon chips without them turning brittle.
Sugar & Cinnamon: The classic combo adds a warm sweetness that complements the fresh fruit.
Butter: Melted butter helps the cinnamon sugar stick to the chips and adds richness.
Honey: Acts as a natural sweetener in the salsa and blends beautifully with the fruit.
Fresh Lemon Juice: This brightens the salsa and balances the sweetness with a fresh zing.
Strawberry or Raspberry Preserves: Adds depth and richness to the salsa’s sauce; seedless is best for smooth texture.
Strawberries, Mango or Peaches, Kiwi, Blueberries: I recommend ripe but firm fruits so the salsa holds its texture and looks colorful and inviting.

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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 with this Fruit Salsa with Cinnamon Chips Recipe based on what’s in the fridge or on season. You might find your own perfect mix by switching out fruit or adjusting the sweetness level. It’s totally forgiving and fun that way.

Variation: One of my favorite tweaks is swapping mangoes for peeled peaches when they’re in season — it gives a lovely floral sweetness that blends beautifully with the berries.
Dietary Swap: For a vegan spin, use coconut oil instead of butter for the chips — still crispy and just as delicious.
Sweetness Adjustment: Sometimes I add a touch more honey if using tart fruits or cut back on preserves for a fresher fruit-forward flavor.

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

Step 1: Prepare the Cinnamon Chips

Start by preheating your oven to 400°F — it needs to be nice and hot to crisp those chips just right. I like to line my baking sheet with parchment paper to prevent sticking, and it makes cleanup super easy. Once the oven’s ready, brush each tortilla with melted butter really well, then sprinkle with a cinnamon-sugar mix. Here’s a tip: using a pizza cutter lets you slice the tortillas into perfect wedges quickly, but be gentle if you’re working on a silicone baking mat to avoid damage. Bake them about 10 to 12 minutes, watching closely near the end so they crisp up without burning. Let the chips cool completely to get maximum crunch.

Step 2: Make the Fruit Salsa

While the chips are baking, combine honey, fresh lemon juice, and preserves in a small bowl — this sauce is the juicy, sweet-tart heart of your fruit salsa. Next, chop all your fruit into bite-sized pieces and toss into a large mixing bowl. Pour the honey-lemon mixture over the chopped fruit and stir gently, so you don’t mash the kiwi or berries. The mix should be glossy and lively, bursting with color. I recommend chilling it for at least half an hour so the flavors marry perfectly and the salsa is refreshingly cool.

Step 3: Serve and Enjoy

Serve your beautiful fruit salsa alongside the homemade cinnamon chips. The best part? The chips add the perfect sweet crunch that’s absolutely irresistible paired with juicy, flavorful fruit. Keep in mind the salsa is freshest when eaten within a couple of hours of making it, so enjoy soon for peak flavor.

Top Tip

I’ve made this Fruit Salsa with Cinnamon Chips Recipe countless times, and a few tips helped me nail the perfect balance and texture. These are little tricks I wish I’d known the first time, and I hope they make your experience just as tasty and smooth.

Brush Butter Evenly: Using a basting brush to spread melted butter on tortillas helps the cinnamon sugar stick better and produces more even crispness.
Don’t Overbake Chips: Keep a close eye during the last few minutes to avoid burnt edges; they crisp up fast and keep cooking after removal.
Use Seedless Preserves or Alternatives: If preserves aren’t on hand, swapping with a bit of brown sugar plus honey works well without compromising flavor.
Chill Salsa Before Serving: Letting the fruit sit in the honey-lemon mixture helps all the flavors meld, transforming it into a vibrant, refreshing treat.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

fruit salsa with cinnamon chips - Serving Suggestion

Garnishes

Personally, I like to sprinkle a few fresh mint leaves on top for a pop of color and a cool refreshing aroma that complements the fruit perfectly. A tiny dusting of powdered sugar on the cinnamon chips also adds a beautiful touch for festive occasions.

Side Dishes

This fruit salsa pairs beautifully with light, summery dishes. I often serve it alongside grilled chicken or fish for a fresh contrast, or even as a bright dessert after a spicy meal. It’s a fun, healthy alternative to heavier snacks or dips.

Creative Ways to Present

For parties, I like to use small glass jars to serve individual portions of fruit salsa with a few cinnamon chips standing upright like edible spoons. Another idea is spreading the salsa on a large platter and layering the chips around for a colorful communal dip experience that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store leftover fruit salsa in an airtight container in the fridge for up to 2 days. The fruit may release a bit of juice as it sits, so give it a gentle stir before serving again. The cinnamon chips are best kept separate and stored in an airtight container at room temperature to maintain crunch.

Freezing

I generally recommend not freezing the fruit salsa since the texture of fresh fruit changes significantly once thawed. However, you can freeze the cinnamon chips for up to a month; just re-crisp them briefly in the oven before serving.

Reheating

Since this is best served fresh and cold, reheating isn’t really necessary. If your cinnamon chips have lost some crispness, pop them in a 350°F oven for a few minutes to refresh their crunch before serving again.

Frequently Asked Questions:

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

Absolutely! This recipe is super flexible. You can swap in apples, raspberries, blackberries, nectarines, or whatever fruit you love or have on hand. Just cut them into small, uniform pieces for the best texture.

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

No worries! If you’re out of preserves, try doubling the honey or adding a little brown sugar to get that sweetness and depth. The salsa will still be delicious and vibrant.

How long will the cinnamon chips stay fresh?

The cinnamon chips can be made a few days ahead and stored in an airtight container at room temperature to keep their crunch. Just avoid sealing them while still warm to prevent sogginess.

Can I make this recipe vegan?

Yes! Swap the butter for melted coconut oil or a vegan butter substitute to make the cinnamon chips vegan-friendly. The rest of the salsa ingredients are naturally vegan.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe has become one of those easy, joyful dishes I love turning to when I want something light, refreshing, and a little bit fun. It’s forgiving, quick, and a guaranteed crowd-pleaser — kind of like that reliable friend who always shows up with something special. I can’t recommend giving it a try enough, especially when you want to brighten your snack or dessert game effortlessly.