Oh my gosh, you have to try this fruit salsa with cinnamon tortilla chips! It’s become my go-to summer recipe that perfect mix of juicy, sweet fruit and crispy, cinnamony chips makes everyone at parties go wild. I first made it for a backyard BBQ last year when I needed something quick but impressive, and now my friends won’t let me show up without it. The best part? It takes barely any effort just chop some fruit, toss it with honey and lime, and bake those addictive cinnamon-dusted tortilla wedges. Trust me, once that first chip scoops up that bright, fruity salsa, you’ll understand why this dish disappears faster than I can say “seconds please!”
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Why You’ll Love This Fruit Salsa with Cinnamon Tortilla Chips
Listen, this isn’t just another snack recipe—it’s THE snack that’ll make you look like a kitchen rockstar with minimal effort. Here’s why it’s my absolute favorite:
- Quick prep magic: From chopping to serving, it’s under an hour—most of which is hands-off chilling time!
- Flavor fireworks: That sweet-tangy fruit paired with warm cinnamon chips? Pure edible alchemy that makes tastebuds dance.
- Freshness factor: Unlike heavy dips, this vibrant salsa feels light yet satisfying perfect for summer gatherings.
- Crowd-pleaser: Kids go nuts for the chips, adults adore the sophistication total win-win.
- Versatile star: Equally at home at brunches, BBQs, or just your Tuesday Netflix binge.
Seriously, one bite and you’ll be hooked just like I was!
Ingredients for Fruit Salsa with Cinnamon Tortilla Chips
Alright, let’s gather our goodies! What I love about this recipe is how simple the ingredients are—just fresh fruit, a few pantry staples, and some tortillas. But trust me, the magic happens when they all come together. Here’s exactly what you’ll need:
For the Fruit Salsa
We’re using my favorite fruit combo here, but feel free to play with what’s seasonal (more on that later!). Just be sure everything is diced into similar-sized pieces—about 1/4 inch chunks work perfectly.
- 1 cup diced strawberries (hulled and firm, not mushy)
- 1 cup diced mango (get that sweet, ripe golden flesh)
- 1 cup diced pineapple (fresh is amazing, but canned works in a pinch)
- 1/2 cup diced kiwi (peeled, obviously—those fuzzy skins don’t belong here!)
- 1 tablespoon honey (local if you can—it makes a difference)
- 1 tablespoon fresh lime juice (none of that bottled stuff, please!)
For the Cinnamon Tortilla Chips
These chips are ridiculously easy but taste like you slaved over them. Pro tip: don’t skimp on the butter—it’s what makes them crisp up so nicely.
- 6 flour tortillas (the regular 8-inch size works best)
- 2 tablespoons melted butter (salted or unsalted both work—I prefer salted)
- 2 tablespoons sugar (plain white sugar is perfect)
- 1 teaspoon cinnamon (go for the good stuff—your nose will know)
See? Nothing fancy, but when combined, these simple ingredients create something truly magical. Now let’s get cooking!
How to Make Fruit Salsa with Cinnamon Tortilla Chips
Okay, let’s dive in! This is where the magic happens—but don’t worry, it’s super simple. Just follow these steps and you’ll have the most delicious fruit salsa with cinnamon chips ready in no time.
Preparing the Fruit Salsa
First things first—let’s get that gorgeous fruit salsa chilling. Grab all your prepped fruit (I told you dicing everything evenly was important!) and gently toss them together in a large bowl. The key here is gentle—you don’t want to turn your beautiful fruit into mush.
Now drizzle that honey and fresh lime juice over the top. Give it another careful mix until everything’s lightly coated—like you’re tossing a salad. Pop it in the fridge for at least 30 minutes. Trust me, this resting time is crucial! It lets all those flavors get to know each other and become best friends.
Baking the Cinnamon Tortilla Chips
While your salsa is getting happy in the fridge, let’s make those irresistible chips. Preheat your oven to 350°F (175°C)—no need to wait for it to fully heat before you start prepping.
Brush each tortilla with melted butter—both sides if you’re feeling extra indulgent! Then mix your sugar and cinnamon in a little bowl (I always give it a quick taste to make sure the ratio’s perfect). Sprinkle this magical dust evenly over the buttered tortillas.
Now stack them up and cut into 8 wedges each—pizza-style! Spread them out in a single layer on baking sheets. Don’t crowd them or they won’t crisp up properly. Bake for about 10 minutes, but keep an eye out—they’re done when golden and crispy at the edges.
Serving Suggestions
The moment of truth! Pull your chilled salsa from the fridge just as the chips come out of the oven. That contrast of warm, cinnamon-y chips dipping into cool, juicy fruit is absolute perfection. I like to serve mine in a big bowl with the chips fanned out around it makes for such a pretty presentation!
Pro tip: If you’re serving this at a party, bake the chips in batches so they stay crisp. Nothing sadder than limp cinnamon chips sitting around waiting for guests!
Looking for more fruity inspiration? Try our nectarine salsa or pair your chips with refreshing watermelon mint juice.
Similar Summer Treats
- This fruit salsa makes a great pairing with sweet peach crumble.
- Or serve it alongside a bowl of colorful cowboy caviar for a savory-sweet combo.
- Fans of light fruity dishes will love this cucumber strawberry salad.
- Planning a dessert table? Add this summer berry and peach cheesecake for an extra wow factor.
- Or go the fun breakfast route with apple fritter waffle donuts.
Tips for Perfect Fruit Salsa with Cinnamon Tortilla Chips
After making this recipe more times than I can count (seriously, my friends won’t stop requesting it), I’ve picked up some foolproof tricks to make your fruit salsa and cinnamon chips absolutely perfect every time.
Fruit selection is everything! Go for ripe but firm fruit—soft spots turn mushy in the salsa. For strawberries, look for vibrant red color without white shoulders. Mangoes should give slightly when gently squeezed. And if your pineapple smells sweet at the base, it’s ready to shine in this recipe. For more fruit ideas, check out this nectarine salsa recipe.
The cinnamon-sugar coating secret: Mix your cinnamon and sugar first, then taste it—you might want to adjust the ratio to your preference. When sprinkling, hold the bowl high above the tortillas and let it “snow” down for even coverage. And here’s my favorite tip—lightly press the sugar into the butter with the back of a spoon to help it stick during baking.
Storage smarts: Always store salsa and chips separately! The salsa keeps beautifully in an airtight container for up to 2 days (though it’s best fresh). Chips can be kept in a paper bag at room temperature for a day, but they lose some crispness—better to bake fresh if possible.
One last pro tip—if you’re making this ahead for a party, prep the fruit components separately and combine them with the honey and lime about 30 minutes before serving. This keeps everything tasting fresh and vibrant!
Variations for Fruit Salsa with Cinnamon Tortilla Chips
One of my favorite things about this recipe is how easily you can mix it up! Don’t have mangoes? Swap in ripe peaches or juicy blueberries instead. Not a kiwi fan? Try crisp apples or even pomegranate seeds for that pop of texture. I’ve even made a tropical version with coconut flakes mixed in—total game changer!
For those who like a little adventure, try adding a pinch of cayenne to the cinnamon sugar for a sweet-heat kick. Or go savory with a sprinkle of chili powder on the chips. The possibilities are endless—that’s what makes this recipe so fun to play with!
Storing and Reheating Fruit Salsa with Cinnamon Tortilla Chips
Here’s the deal – this delicious combo is absolutely best fresh, but I’ve got your back for leftovers too! The fruit salsa stays happy in an airtight container in the fridge for about 2 days (though it gets juicier as it sits). Just give it a gentle stir before serving again.
Now, those cinnamon tortilla chips? They’re divas – they demand to be eaten day-of for maximum crispiness! If you must store them, tuck them into a paper bag at room temp overnight. Want to revive them? A quick 3-minute toast in a 300°F oven works magic. But honestly? They’re so easy to make fresh, I usually just whip up another batch!
Nutritional Information for Fruit Salsa with Cinnamon Tortilla Chips
Let’s be real—this is one of those treats that tastes indulgent but is actually pretty wholesome! A serving (about ¼ of the recipe) comes in around 210 calories, with most of the sugar coming straight from nature’s candy—the fruit itself. The chips add a bit of crunch with only 6g of fat per serving.
Every recipe varies slightly based on your exact ingredients (especially how sweet your fruit is naturally), but this gives you a good ballpark. Honestly though? When something tastes this good and is packed with fresh fruit, I don’t stress the numbers too much—life’s too short not to enjoy those cinnamon sugar chips!
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas make a delicious, slightly crisper chip—just watch them closely in the oven as they tend to brown faster than flour tortillas. I recommend brushing them with a little extra butter to prevent drying out.
How long does the fruit salsa keep in the fridge?
The salsa stays fresh for about 2 days stored in an airtight container. The fruits will soften and release more juice over time—still tasty, just different texture. Pro tip: If making ahead, hold the kiwi and add it fresh before serving to prevent it from getting too mushy.
Can I make this recipe sugar-free?
You bet! Skip the sugar on the chips—they’re still delicious with just cinnamon. For the salsa, omit the honey or use a sugar-free alternative. The natural sweetness of ripe fruit often makes additional sweeteners unnecessary anyway!
What other fruits work well in this salsa?
Oh, the possibilities! Peaches, nectarines, grapes, watermelon—even berries like blueberries or raspberries add gorgeous color and flavor. Just aim for about 3 1/2 cups total diced fruit to maintain the perfect salsa consistency.
Alright, friends—now it’s your turn! Did you make this fruit salsa with cinnamon tortilla chips? I’d absolutely love to hear how it turned out for you. Drop a comment below telling me your favorite fruit combo or any fun twists you tried (I’m always looking for new inspiration!). And if you snapped a photo of your beautiful creation, share it with me nothing makes me happier than seeing your kitchen successes. You can find more inspiration on our Pinterest page!
This recipe has been such a hit in my circle, and I really hope it becomes a staple in yours too. Give it a star rating if you’d like—your feedback helps other home cooks know what to expect. Most importantly, have fun with it! Cooking should be joyful, not stressful. Even if your fruit chunks aren’t perfectly uniform or some chips get extra dark (hey, that just means more caramelized cinnamon flavor!), it’ll still be delicious.
Happy mixing, baking, and most importantly—happy eating! Can’t wait to hear about your fruit salsa adventures.
Devour 10-Minute Fruit Salsa with Cinnamon Chips Bliss
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing fruit salsa paired with crispy cinnamon tortilla chips, perfect for snacks or parties.
Ingredients
- 1 cup diced strawberries
- 1 cup diced mango
- 1 cup diced pineapple
- 1/2 cup diced kiwi
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 6 flour tortillas
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Combine strawberries, mango, pineapple, kiwi, honey, and lime juice in a bowl. Mix well and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Brush tortillas with melted butter and sprinkle with sugar and cinnamon.
- Cut tortillas into wedges and bake for 10 minutes or until crispy.
- Serve chilled fruit salsa with warm cinnamon tortilla chips.
Notes
- Adjust sweetness by adding more honey if needed.
- Use ripe fruits for better flavor.
- Store leftover salsa in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
