Fruit Salsa With Cinnamon Tortilla Chips
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This Fruit Salsa with Cinnamon Tortilla Chips is my go-to appetizer for summer parties. Diced strawberries, mango, kiwi, and a tart Granny Smith apple get tossed with lemon juice, honey, and a little cinnamon, then chill while homemade tortilla chips bake with cinnamon sugar.
Sheila’s Recipe Snapshot
This fruit salsa recipe was introduced to me at a Pampered Chef party, where it was made to show off a food chopper. Later, I added my own cinnamon tortilla chips, and the two have gone together ever since. It’s lighter and fresher than most party dips, and the colors always brighten up the table.
Ingredient Notes for Fruit Salsa
- Strawberries | Bring most of the sweetness and the red color.
- Mango | Adds a soft, tropical sweetness. Pick one that gives slightly when pressed.
- Kiwi | Adds tartness and bright green color.
- Granny Smith Apple | Adds crunch and tartness to balance the sweeter fruit, and its firm texture holds up while the salsa chills.
- Lemon Juice | Brightens the fruit and keeps the apple from browning.
- Honey | Sweetens the salsa and helps macerate the fruit, drawing out the juices so it’s soft and easy to scoop.
- Cinnamon | Just a touch ties the salsa to the cinnamon chips.
- Flour Tortillas | 7-inch tortillas (often labeled Soft Taco size) bake up crisp and sturdy enough for scooping. Corn tortillas have a much different flavor and texture, so I don’t recommend them.
- Sugar and Cinnamon | The coating for the chips. A light brush of water helps it stick.
Variations and Substitutions
- Apples: Swap the Granny Smith for Fuji, Honeycrisp, or Gala for a sweeter salsa.
- Fruit: Add peaches, nectarines, or pineapple, or leave out any fruit you don’t like. If you add more fruit, add a little more lemon juice and honey too.
- Crunch: Sprinkle in poppy seeds for texture and a little visual interest.
How to Make Fruit Salsa With Cinnamon Chips
STEP 1 | Make the salsa
Dice all of the fruit and add it to a large bowl. Stir in freshly squeezed lemon juice and cinnamon, then drizzle in the honey and stir again.
STEP 2 | Chill
Cover the bowl and chill for at least 30 minutes. This lets the flavors meld and keeps the fruit tasting bright.
STEP 3 | Slice the tortillas into wedges
While the salsa chills, cut each tortilla into 8 even triangles and arrange them on a baking sheet. For easy clean up, line the pan with parchment paper.
STEP 4 | Bake
Lightly brush each wedge with water, then sprinkle with the cinnamon sugar. The water helps the topping stick. Bake at 400 degrees for 8 to 10 minutes, until lightly browned and crisp.
STEP 5 | Serve
Place the bowl on a platter or spoon the salsa into a dip tray, then surround it with the cinnamon chips.
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Recipe Success Tips
Storage Tips
Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. The fruit keeps softening as it sits, so it’s best the day you make it.
Frequently Asked Questions
The chips can be baked a day ahead. Let them cool completely, then store them in a zippered bag with the air squeezed out. The salsa is best made the day you serve it. Give it at least 30 minutes in the fridge before serving.
The lemon juice does the work. Dice the apple last and stir it into the lemon juice right away, then keep the salsa covered tightly in the fridge until serving.
Looking for More Easy Party Appetizers?
If you’re putting together a party spread, my fruit dip with cream cheese and marshmallow fluff and easy mango salsa sit right alongside this one. For an even simpler fruit appetizer, try my honey lime tropical salad.
If you’d rather have something savory, my White Bean Hummus with homemade pita chips or 10-Minute Cherry Tomato Salsa are good options. For more ideas, see my 75 cold appetizers and dips.
What to Serve With Fruit Salsa
Don’t have a celebration planned in the near future? Fruit salsa with cinnamon chips and smoked chicken wings make a simple, lovely meal on warm nights.
Leftover salsa is good spooned over ice cream, angel food cake, or even waffles.
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Fruit Salsa with Cinnamon Tortilla Chips
Ingredients
Chips
- 4 7-inch flour tortillas
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Salsa
- 1 mango peeled and diced
- 1 kiwi peeled and diced
- 1 ½ cups strawberries diced
- 1 large apple peeled and diced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon cinnamon
- 2 tablespoons honey
Instructions
- Preheat the oven to 400 degrees.
- Meanwhile, add the mango, kiwi, strawberries, and apple to a large bowl. Sprinkle with lemon juice and cinnamon and stir gently. Add the honey and stir again to distribute.
- Cover tightly with plastic wrap and refrigerate until chilled, about 30 minutes.
- While the salsa chills, use a pizza cutter to slice each flour tortilla into 8 wedges and place on baking sheets.
- Brush each wedge lightly wiith water. Mix the sugar and cinnamon and sprinkle evenly on top. Bake for 8 to 10 minutes, until crisp.
- Serve the salsa with the cinnamon tortilla chips.
Notes
- Use fresh fruit. Frozen fruit won’t work.
- Stack 2 or 3 tortillas and slice them all at once with a pizza wheel.
- Store leftover salsa covered in the fridge up to 2 days. It’s best the same day.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Make it a lot. Always a winner!