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; 1/4 cup sugar; 3/4 teaspoon cinnamon; 3 tablespoons butter, melted; 2 1/2 tablespoons honey; 2 1/2 tablespoons fresh lemon juice; 2 1/2 tablespoons strawberry preserves or seedless raspberry preserves; 16 ounces strawberries, cut into 1/2-inch pieces; 2 mangos or 2 peeled peaches, cut into 1/2-inch pieces; 3 kiwi, cut into 1/2-inch pieces; 1/2 pint fresh blueberries

There’s something about the sweet, fresh zing of a good fruit mix paired with warm, crunchy cinnamon chips that makes this Fruit Salsa with Cinnamon Chips Recipe a total crowd-pleaser. It’s refreshing, easy to whip up, and feels a little fancy without any fuss.

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 have to admit, this recipe quickly became one of my favorites for summer parties and casual get-togethers. The combination of juicy fruit and those irresistibly crispy cinnamon chips is like a little party in your mouth—sweet, tangy, and warmly spiced all at once.

Fresh & Vibrant Flavors: Combining strawberries, mango or peaches, kiwi, and blueberries creates a bright and flavorful salsa that bursts with juicy freshness.
Easy Cinnamon Chips: Homemade chips add that perfect crunch and buttery cinnamon-sugar goodness without needing any fancy ingredients.
Quick & Crowd-Friendly: It’s a no-heat, fuss-free treat that’s a hit with kids and adults alike, making party prep way easier.
Versatile & Customizable: You can swap or add fruits depending on the season or what you have on hand, making it your own each time.

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

Each ingredient plays a role here to balance sweetness, texture, and that cozy cinnamon twist. Picking ripe, flavorful fruit and the right cinnamon chips really makes this recipe sing. Here’s why I like each piece in this puzzle:

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: The base for the chips – their neutral flavor crisps up beautifully and holds the buttery cinnamon sugar perfectly.
Sugar & Cinnamon: Classic combo for the chips that gives sweet warmth and a little nostalgic hug.
Butter: Melted and brushed on tortillas for richness and to help the cinnamon sugar stick.
Honey: Adds natural sweetness and a touch of floral depth to the fruit salsa dressing.
Fresh Lemon Juice: Brightens the fruit, balances the sweetness, and helps keep everything fresh.
Strawberry or Raspberry Preserves: Adds a jammy sweetness and a little body to the salsa dressing.
Strawberries: Juicy and sweet, they’re a classic choice in fruit salsas – plus the color contrast looks stunning.
Mangos or Peaches: Adds tropical sweetness and a softer texture.
Kiwis: Tiny tart bursts and fun green color pop.
Blueberries: Sweet, plump, and juicy little jewels that complete the medley.

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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 the things I love most about this Fruit Salsa with Cinnamon Chips Recipe is how easy it is to adapt. I often swap fruits based on what’s ripe at the farmers’ market or what I have leftover in the fridge. Don’t hesitate to get creative—this salsa is forgiving and fun!

Variation: I once made this with default mango and peaches, but switching to nectarines and adding blackberries made for a beautiful twist. The blackberries added just the right bit of tartness.
Dietary Adjustments: For a vegan twist, substitute butter with a plant-based alternative and use maple syrup instead of honey.
Seasonal Swaps: In winter, swap the fruit for citrus segments like oranges or grapefruit and add pomegranate seeds – still great with cinnamon chips!
Ease Level: Feel free to buy store-bought cinnamon chips in a pinch, but homemade always wins in taste and freshness.

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

Step 1: Prepare the Cinnamon Chips

I start by preheating my oven to 400°F. While the oven warms, I mix cinnamon and sugar in a small bowl—that sweet duo is the secret to those amazing chips. Then, I lay out six 6-inch flour tortillas on a baking sheet lined with parchment paper. Using a pastry brush, I evenly coat each tortilla with melted butter—it really helps the cinnamon sugar stick without making the chips soggy. Next, I sprinkle the cinnamon sugar generously and slice each tortilla into six wedges with a pizza cutter. 10 to 12 minutes in the oven, and they’re perfectly crisp and golden. Let them cool so they crisp up even more.

Step 2: Mix the Fruit Salsa

While the chips bake, I toss the fruit: strawberries, mangoes (or peaches), kiwi, and blueberries—cut into uniform half-inch pieces so every bite is consistent. In a separate smaller bowl, I whisk together honey, fresh lemon juice, and strawberry preserves until smooth. Pouring this over the fruit and gently folding everything together brings the salsa to life. I like to let it chill in the fridge for about 30 minutes so the flavors get fully acquainted.

Step 3: Serve and Enjoy

To serve, I pile the fruit salsa into a pretty bowl and arrange the cinnamon chips around the edges or alongside in a separate container. This presentation helps keep the chips crisp until people dive in. Resist the urge to make it too far ahead, though—the salsa tastes best if eaten within two to three hours to keep everything fresh and vibrant!

Top Tip

From my kitchen to yours, making this Fruit Salsa with Cinnamon Chips Recipe perfectly hinges on a couple of little tricks I learned over the years to nail texture and flavor every time.

Brush with Butter, Don’t Pour: Using a basting brush to spread melted butter on tortillas ensures even coverage without sogginess.
Cuts Before Baking: Slicing the tortillas before baking helps the chips bake evenly and crisp up quickly; try to cut all the way through.
Chill the Salsa: Letting the fruit salsa rest in the fridge allows the preserves and honey to infuse the fruit without making it mushy.
Serve Chips Separate: If you want to prep ahead, keep the chips stored in an airtight container and add them last minute to maintain crunch.

How to Serve Fruit Salsa with Cinnamon Chips Recipe

Garnishes

I like to keep garnishes simple to highlight the natural colors and freshness. Sometimes I sprinkle a few fresh mint leaves on top for a burst of herbal brightness that pairs nicely with the fruit’s sweetness. A light dusting of powdered sugar over the cinnamon chips adds a subtle sweet sparkle too—perfect for when you want to make it feel a little more festive.

Side Dishes

This fruit salsa pairs beautifully with light snacks at brunch or parties. I often serve it alongside creamy yogurt or vanilla ice cream for a refreshing dessert. For savory options, it’s a fun side to grilled chicken or fish tacos—adds that next-level fresh-sweet contrast.

Creative Ways to Present

Once, I served this fruit salsa in mini mason jars with a bundle of cinnamon chips tied with twine sticking out—it made for a cute, grab-and-go party treat. Another time, I created a colorful layered parfait glass by layering fruit salsa, dollops of whipped cream, and crushed cinnamon chips on top. It’s fun and looks a lot fancier than it really is!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover fruit salsa in an airtight container in the fridge and enjoying it within a day or two for best texture. If chips are leftover, keep them in a separate airtight container at room temperature to stay crunchy. I’ve noticed storing them together can make the chips lose their crispness quickly.

Freezing

I don’t usually freeze this fruit salsa because the fresh fruit texture changes when thawed, turning mushy. But if you want to save leftovers, the salsa dressing (honey, lemon, preserves mixture) freezes well and can be mixed with fresh fruit later.

Reheating

Reheating isn’t really needed here—the cinnamon chips are best enjoyed crisp and room temperature, and the fruit salsa tastes fresh cold. If you prefer, heat the chips slightly in a warm oven for a few minutes before serving.

Frequently Asked Questions:

Can I use other fruit besides mango and peaches?

Absolutely! I love switching up the fruits depending on what’s in season. Apples, raspberries, blackberries, and nectarines all make delicious additions or substitutions. Just make sure to cut them into similar-sized pieces for even mixing.

How long do the cinnamon chips stay fresh and crunchy?

They keep best stored in an airtight container at room temperature for up to three days. Avoid storing them with the fruit salsa to prevent sogginess. If they soften, a quick 2-3 minute bake in a warm oven can help crisp them back up.

What if I don’t have fruit preserves on hand?

No worries! You can substitute the preserves with extra honey or use brown sugar for sweetness. It won’t have the same jammy texture, but the flavor will still be delightful.

Can this recipe be made vegan?

Definitely! Just swap the butter for a vegan-friendly spread or coconut oil, and replace the honey with maple syrup or agave nectar. The fruit salsa and cinnamon chips will still turn out fantastic.

Final Thoughts

This Fruit Salsa with Cinnamon Chips Recipe is one of those treats I keep in my recipe box for good reason. It’s bright, satisfying, and perfect for sharing with friends or family any time of year. I hope you enjoy making it just as much as I do—it’s simple but feels special, and that’s always a winning combo in my kitchen. Give it a try and watch it disappear faster than you think!