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A bright and colorful appetizer that’s easy to make!
This fruit salsa recipe combines juicy strawberries, mango, and kiwi with a tart Granny Smith apple. Serve with crispy homemade cinnamon chips!
With just the right amount of sweetness and crunch, you’ll want to make a double batch of this sweet appetizer just for snacking.
I love to serve this fruit salsa with cinnamon chips — it makes a pretty display on any buffet table. And the best part? Both are super easy to make!
Simply dice the fruit and toss it with a bit of lemon, honey, and cinnamon. While that chills, slice up a few tortillas and coat them in cinnamon sugar before baking.
The only fruit appetizer easier than that is my honey lime tropical salad! If you prefer something more savory, try this White Bean Hummus paired with homemade pita chips or my 10-Minute Cherry Tomato Salsa instead.
Key ingredients & substitutions for Fruit Salsa
- Fresh fruit — I used a blend of strawberries, kiwi, mango, and apple for this recipe. I love the tartness of a Granny Smith, but Fuij, Honeycrisp, or Gala apples would taste just as delicious. Frozen absolutely will not work in this recipe, so be sure to grab some fresh, ripe produce.
- Honey and lemon juice — These tie all of the flavors together and create the perfect consistency for dipping. The sugar in the honey also helps to mascerate the fruit, making it deliciously soft and juicy.
- Cinnamon —Just a touch makes such a difference in this appetizer! For added visual interest (and crunch!) you could even add a sprinkle of poppy seeds.
- Homemade chips — Don’t forget your dippers! You’ll need 7-inch flour tortillas (often labeled Soft Taco size), plus sugar and cinnamon. Corn tortillas will have a much different flavor and texture, so I don’t recommend using those.
- This recipe is incredibly versatile, so get creative with your flavors! Add peaches, nectarines, or pineapple to your fruit salsa or make substitutions for any fruits you don’t like. If increasing the total amount of fruit, be sure to increase the dressing ingredients as well.
How to make fruit salsa with cinnamon chips?
STEP 1 | Slice the tortillas into wedges
Cut each tortilla into 8 evenly-sized triangles and arrange them on a baking sheet. For easy clean up, line the pan with parchment paper!
STEP 2 | Bake
Lightly brush each wedge with water, then sprinkle with sugar and cinnamon. The water simply helps the sweet topping stick to the surface. Bake for 8-10 minutes at 400 degrees until lightly browned and crisp.
STEP 3 | Make the dip
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 4 | Chill and serve
Cover the bowl and chill for at least 30 minutes. This allows all of the flavors to meld together and helps the fruit taste nice and bright. Place the bowl on a platter or spoon into a dip tray, then surround with your homemade cinnamon chips and dig in!
- Use a pizza wheel to slice each tortilla into eight wedges. You can even stack 2-3 tortillas and slice through them in one go!
- Easily double or triple the recipe for larger parties — this fruit salsa with cinnamon chips tends to go fast!
- Don’t crowd the baking sheet when making the chips, especially if you’re preparing a larger batch.
Frequently asked questions
When covered tightly with plastic or stored in an airtight container, this fruit dip will keep for up to 2 days. I recommend preparing it fresh for serving since the mixture will continue to soften the longer it sits.
Yes! They taste best fresh from the oven, but you can bake them a day in advance if you want to get a jump on party prep. Once cooled, store in a zippered storage bag and be sure to squeeze out any air before sealing.
Despite the name, fruit salsa is a sweet alternative to the traditional Mexican dip. It’s called salsa because the ingredients are diced up really small and it’s often served with tortilla chips. However, it’s made entirely with fruit — no tomatoes to be found!
Don’t have a celebration planned in the near future? Fruit salsa with cinnamon chips and smoked chicken wings make a simple, lovely meal you can enjoy on warm nights.
And if you have any leftover dip, it’s delicious over ice cream, angel food cake, or even waffles!
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Fruit Salsa with Cinnamon Tortilla Chips
- 4 7-inch flour tortillas
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1 mango peeled and diced
- 1 kiwi peeled and diced
- 1 1/2 cups strawberries diced
- 1 large apple peeled and diced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 2 tablespoons honey
- Preheat the oven to 400 degrees.
- Using a pizza cutter, cut each flour tortilla into 8 wedges and place on baking sheets.
- Use a pastry brush to lightly coat each tortilla with water. Mix together the sugar and cinnamon and sprinkle evenly on top of the tortillas. Bake for 8- 10 minutes, until crisp.
- 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. Serve with the cinnamon tortilla chips.
Life Love and Good Food does not claim to be a registered dietician 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.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Make it a lot. Always a winner!