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; 0.25 cup sugar; 0.75 teaspoon cinnamon; 3 tablespoons butter, melted; 2.5 tablespoons honey; 2.5 tablespoons fresh lemon juice; 2.5 tablespoons strawberry preserves or seedless raspberry preserves; 16 ounces strawberries, cut into 0.5-inch pieces; 2 mangos or 2 peeled peaches, cut into 0.5-inch pieces; 3 kiwis, cut into 0.5-inch pieces; 0.5 pint fresh blueberries

There’s something about the sweet-tart mix of fresh fruit paired with a warm, crunchy edge that makes this Fruit Salsa with Cinnamon Chips Recipe a crowd-pleaser every single time. It’s colorful, refreshing, and just the right balance of comfort and freshness—perfect for sharing or sneaking a bowl to yourself on a sunny afternoon.

A white bowl filled to the top with a colorful fruit salsa made of small diced red strawberries, orange mango, light green kiwi, and whole dark blue blueberries. The fruit pieces are mixed evenly, creating a vibrant, juicy texture that shines under the light. The bowl sits on a white plate surrounded by triangular toasted pita chips that are light brown with a cinnamon-like dusting on top. The background is a white marbled surface, adding a clean and bright feel to the image. 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 first stumbled on this recipe when I wanted a fun, unexpected snack for a summer BBQ, and it quickly became a favorite. The playing field between sweet fruits and spiced chips gives it so much personality—and honestly, it’s ridiculously easy to make, which is always a win.

Fresh & vibrant flavors: The blend of berries, peaches, and kiwi makes every bite pop with natural sweetness and tang.
Easy, customizable prep: You can swap out fruits or adjust sweetness to fit any season or taste preference.
Fun texture contrast: Crispy cinnamon chips balance the juicy, tender fruit salsa perfectly.
Impress without stress: It looks like a fancy dish but comes together quickly, making you look like a star host.

A clear glass bowl filled with a colorful fruit salad, showing three main layers of small, chopped fruits: bright yellow mango pieces, red strawberries, and dark blue blueberries scattered throughout. The textures vary with smooth blueberries rolling around, soft cubed strawberries, and juicy mango bits, all mixed together. The bowl is set on a white marbled surface with a few blueberries resting next to it. The bright colors of the fruits contrast well with the clear bowl and the pale background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combo is all about balance—fresh fruit delivers brightness, the preserves and honey add a glossy touch of sweetness, and those cinnamon chips? They bring the cozy warmth and crunch you didn’t know the fruit salsa was missing. When shopping, pick the ripest fruits you can find; it makes a huge difference.

Flat lay of sliced ripe strawberries, peeled and diced mango chunks, vibrant green kiwi pieces, plump fresh blueberries, golden cinnamon sugar sprinkled flour tortilla chips, a small drizzle of honey, a smear of red strawberry preserves, and a wedge of fresh lemon, all beautifully arranged in a colorful and inviting composition placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Flour tortillas: They crisp up beautifully and make the best cinnamon chips when sliced thin.
Sugar: Balanced with cinnamon to sprinkle on the chips, creating that addictive sweet-and-spicy pop.
Cinnamon: Adds warmth and depth that pairs perfectly with the fruit’s natural tang.
Butter (melted): Helps the cinnamon sugar stick and crisps the chips to golden perfection.
Honey: Acts as a natural sweetener for the salsa, plus gives it a nice sheen.
Fresh lemon juice: Brightens the salsa, balancing the sweetness and keeping the fruit fresh.
Strawberry or raspberry preserves: Enhance flavor complexity and add a lovely fruity background note.
Strawberries: Sweet, juicy, and a classic that brings color and flavor.
Mango or peaches: These bring a tropical, juicy sweetness that complements the berries beautifully.
Kiwi: Tart and fresh, kiwi adds a lovely tang and texture.
Blueberries: Sweet bursts of flavor and a bit of color contrast.

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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

One of my favorite things about this Fruit Salsa with Cinnamon Chips Recipe is how easy it is to tweak it depending on what you have around or what flavors you’re craving. Don’t hesitate to adjust fruit combos or swap preserves to make it truly yours.

Variation: I once swapped out mango for nectarines which added a different layer of sweetness and it was just divine. Don’t shy away from adding raspberries or blackberries for a berry explosion!
Dietary tweak: For a dairy-free version, use a non-dairy butter substitute for the chips — they still crisp up amazingly well.
Seasonal switch-up: In colder months, swap fresh fruits for canned or thawed frozen varieties and it will work just as well.

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

Step 1: Prep and bake the cinnamon chips

First, preheat your oven to 400°F (200°C). While it heats, mix the cinnamon and sugar in a small bowl. Lay your flour tortillas on a baking sheet, brushing each generously with melted butter—using a basting brush really helps get even coverage without a mess. Sprinkle the cinnamon sugar mixture evenly over each tortilla, then carefully cut them into six wedges using a pizza cutter or sharp knife. Bake for about 10 to 12 minutes until they're crisp and golden—watch closely so they don’t burn. Let them cool to get that perfect crunch.

Step 2: Mix the fruit salsa components

While the chips are baking, combine your honey, fresh lemon juice, and preserves in a small bowl. Stir until smooth and set aside. Toss your prepared strawberries, mango or peaches, kiwi, and blueberries together in a large serving bowl. Pour the honey mixture over the fruit and gently stir so the pieces stay whole and juicy. Pop the salsa into the fridge until you’re ready to serve—it’s best eaten within a few hours for freshness.

Top Tip

I’ve learned a few things over the many times I’ve made this Fruit Salsa with Cinnamon Chips Recipe, and sharing those little nuggets will make a big difference for you.

Even Cinnamon Sugar: Use a fine-mesh sieve or just press the cinnamon sugar gently with your fingers so it’s not clumpy, this ensures every chip gets a perfect dusting of sweetness.
Cut chips before baking: I tried cutting after baking once and the chips crumbled, so always slice before and bake for easy handling and better shapes.
Juicy fruit prep: Make sure mangoes/peaches are ripe but firm enough to hold their shape so they don’t turn mushy in the salsa.
Don’t stir too much: When mixing the salsa, fold gently to keep fruit intact and avoid a messy juice puddle.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I like topping the fruit salsa with a sprig of fresh mint or a light dusting of finely chopped toasted nuts for a bit of crunch and color contrast. The mint especially adds freshness that wakes up the palate.

Side Dishes

This salsa and chips duo pairs so well with spicy grilled chicken or pork for a full meal. I’ve also served it alongside creamy vanilla yogurt or alongside a cheese platter for a pretty appetizer spread.

Creative Ways to Present

For parties, I sometimes arrange the chips in a circular fan around the fruit salsa bowl or serve the salsa in hollowed-out pineapple halves for a tropical vibe. Kids love dipping the chips right into individual mini cups of salsa—it’s interactive and mess-friendly!

Make Ahead and Storage

Storing Leftovers

If you have any left-over fruit salsa, cover and refrigerate it—it stays fresh and tasty for up to two days. The chips, however, are best stored separately in an airtight container at room temperature to keep them crunchy.

Freezing

I wouldn’t recommend freezing the fruit salsa since the texture gets mushy and watery after thawing, but the cinnamon chips freeze well in a sealed bag—you just need to re-crisp them in the oven for a few minutes when you want to use them again.

Reheating

If your cinnamon chips lose some crunch, a quick 3-5 minute bake at 350°F will restore that crispy texture. I usually don’t reheat the salsa, as it’s best chilled and fresh.

Frequently Asked Questions:

Can I use gluten-free tortillas for the cinnamon chips?

Absolutely! Gluten-free tortillas work great as a base for the cinnamon chips and will crisp up nicely, just keep an eye on baking time which might vary slightly depending on the brand.

What if I don’t have preserves on hand?

If you don't have preserves, you can substitute with brown sugar or simply increase the honey amount for natural sweetness. The recipe will still be delicious, just slightly different in flavor complexity.

How far ahead can I prepare the cinnamon chips?

You can make the cinnamon chips a few days in advance and store them in an airtight container at room temperature. This keeps them crisp and ready for whenever you want to serve them.

What fruits work best in this salsa?

Berries such as strawberries, blueberries, raspberries, as well as mangoes, peaches, and kiwi, all shine here. Feel free to experiment with apples, blackberries, or nectarines depending on what’s freshest and in season.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe is one of those rare finds that’s simple, fun, and endlessly adaptable. I always keep the ingredients on hand for a last-minute snack or unexpected guest, and it never disappoints. Give it a try—you'll love how it feels like a treat without any fuss, and somehow, it always draws people around the table ready to dig in!