Fruit Salsa with Cinnamon Chips Recipe

If you’re after a fresh, vibrant snack that hits just the right balance of sweet and tangy, you’ve got to try my Fruit Salsa with Cinnamon Chips Recipe. It’s one of those crowd-pleasers that I’ve brought to potlucks and family gatherings time and time again, and folks always ask for the recipe. The juicy fruit medley combined with the cinnamon-sugar crispiness of the chips creates this irresistible treat you won’t want to stop munching on. Stick around, and I’ll show you how to make it just right—plus some handy tips I’ve picked up along the way to make sure you nail it every time.

Ingredients & Why They Work

This recipe shines because the fruit salsa is naturally sweet and tangy, balanced perfectly by the warm, buttery cinnamon chips. Each ingredient plays its part in creating layers of texture and flavor that complement one another beautifully.

• Flour Tortillas: The base for the chips — flexible and able to crisp up nicely in the oven.
• Sugar and Cinnamon: Classic duo that gives the chips that addictive sweet-spice kick.
• Butter: Helps the cinnamon-sugar stick and adds richness to the chips.
• Honey: Adds natural sweetness and helps bind the fruit salsa ingredients together.
• Fresh Lemon Juice: Balances out the sweetness with a bit of acidity, keeping the salsa fresh.
• Strawberry or Raspberry Preserves: Adds a fruity depth and a touch of viscosity so the salsa isn’t watery.
• Strawberries, Mango or Peaches, Kiwi, Blueberries: Each fruit brings its own unique sweetness and texture, making the salsa colorful and vibrant.

Make It Your Way

One of the things I love most about this Fruit Salsa with Cinnamon Chips Recipe is how easy it is to customize to your taste or whatever fruit you have on hand. Feel free to experiment with different combinations — you’ll find your own favorite mix in no time.

• Seasonal Fruits: When peaches aren’t available, I swap in nectarines or apples for a bit more crunch.
• Sweetener Choices: If you want a vegan version, just substitute the honey with maple syrup — I’ve done this and it’s just as good!
• Chip Crunch: Sometimes I sprinkle a little extra cinnamon on the chips before baking for a stronger spice flavor.

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

Step 1: Prepare the Cinnamon Chips

First things first, preheat your oven to 400°F (205°C). While it’s warming up, combine the sugar and cinnamon in a small bowl—this little mix is what makes the chips so addictive. Next, lay out your flour tortillas on a baking sheet and brush each one generously with melted butter; I find using a silicone basting brush makes this super easy without tearing the tortillas. Sprinkle the cinnamon-sugar all over evenly, then slice each tortilla into six “chip” wedges using a pizza cutter or a sharp knife. Bake for 10 to 12 minutes, keeping a close eye so they don’t burn—when they’re crispy and golden, they’re done. Let them cool completely to get that satisfying crunch.

Step 2: Mix the Fruit Salsa

While the chips bake, you can easily get the salsa ready. In a small bowl, whisk together honey, fresh lemon juice, and your choice of strawberry or raspberry preserves — this combo keeps the salsa delightfully sticky without being watery. Then chop the strawberries, mango or peaches, kiwi, and blueberries into roughly ½-inch pieces and toss everything gently in a large serving bowl. Pour your honey-lemon-preserve dressing over the fruit and fold it in carefully so the fruit stays intact and juicy. Chill until you’re ready to serve — this gives the flavors a chance to meld beautifully.

Step 3: Serve and Enjoy!

When it’s time to eat, arrange the cinnamon chips around a bowl of the chilled fruit salsa, or layer the salsa in a pretty bowl surrounded by the chips. The combination of crisp cinnamon chips with cool, sweet-tart fruit salsa is just magical. I find it best served within a couple of hours of making, so the chips stay crisp and the fruit vibrant.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I like to sprinkle some fresh mint leaves on top of the salsa—adds a refreshing aroma that brightens every bite. Sometimes, a light dusting of powdered sugar over the chips makes the whole thing feel extra special, especially if I’m serving it as a dessert.

Side Dishes

This fruit salsa with cinnamon chips really shines as a standalone snack or dessert, but I’ve also paired it with a mild cream cheese spread or Greek yogurt on the side for a little creaminess contrast. It’s fantastic during summer BBQs alongside grilled chicken or pork as a fresh, fruity sidekick.

Creative Ways to Present

For a festive twist, I’ve served this fruit salsa in hollowed-out mini watermelons or pineapple bowls for parties—it instantly looks like a showstopper! You could also layer the salsa and chips in a large trifle bowl for a beautiful layered dessert presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep the fruit salsa in an airtight container in the fridge for up to two days. The chips, unfortunately, lose their crispness, so store them separately at room temperature in an airtight container to keep that perfect crunch.

Freezing

I generally don’t recommend freezing this fruit salsa with cinnamon chips because the texture of fresh fruit and chips changes drastically after freezing. But if you want to save the salsa alone, freeze it in an airtight container for up to a month—just thaw in the fridge and know the texture will be softer.

Reheating

Cinnamon chips don’t need reheating, but if you want to crisp them up a little after storage, a quick 3-4 minute toast in a 350°F oven works wonders. The fruit salsa is best served chilled and shouldn’t be reheated.

FAQs

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe is one of those “go-to” treats I always recommend to friends because it’s simple, colorful, and totally addictive. The fresh fruit paired with warm cinnamon chips feels like a cozy hug and a summer picnic rolled into one. You don’t need to be a pro in the kitchen to make this shine, and the best part is you can make it your own. So next time you want a fun, fresh, and sweet snack or dessert, give this a try—I promise it’ll quickly become your new favorite!

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